Bondi Portugese Chicken Burger

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
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Updated on 04/26/21
Bondi Burger
LWYang/Flickr/CC BY 2.0
Prep: 10 mins
Cook: 20 mins
Marinate: 60 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
835 Calories
44g Fat
60g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 835
% Daily Value*
Total Fat 44g 57%
Saturated Fat 10g 48%
Cholesterol 108mg 36%
Sodium 1234mg 54%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 48g
Vitamin C 40mg 201%
Calcium 352mg 27%
Iron 5mg 30%
Potassium 591mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Portuguese chicken burger recipe is our take on Australia's famous Bondi Chicken Burger. Our version starts with chicken breasts marinated in a chile sauce consisting of dried habanero chiles, chile flakes, paprika, lemon juice, garlic, ginger, and a little sugar. They are lightly dredged in flour then pan-fried.

The traditional way to cook this chicken, especially when the bone is left in, is by grilling but pan-frying gives you more control when working with fillets.

Ingredients

  • 4 medium chicken breast fillets

  • 2 dried habanero chiles, seeded and chopped

  • 1/2 cup freshly squeezed lemon juice

  • 2 teaspoons minced ginger

  • 6 tablespoons vegetable oil

  • 2 teaspoons paprika

  • 4 cloves garlic, minced

  • 1/2 teaspoon granulated sugar

  • 1 teaspoon dried chile flakes

  • 1 cup all-purpose flour, for dredging

  • 1 teaspoon sea salt

  • 4 hamburger buns

  • 1/4 cup mayonnaise

  • 4 romaine lettuce leaves

  • 4 slices provolone cheese

Steps to Make It

  1. Gather the ingredients.

  2. In a metal mixing bowl, combine the chopped habanero chiles, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chile flakes. Stir quickly to bind the oil and lemon juice.

  3. Spoon half of the sauce into a separate bowl and set aside for later.

  4. Add the chicken breast fillets to the remaining chile sauce and stir well to coat. Cover and refrigerate for 1 hour.

  5. Mix together the flour and salt. Remove the chicken breasts from the chile sauce and shake off any excess. Lightly dredge the breasts, one at a time, in the flour-salt mixture.

  6. Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through—the internal temperature will register 165 F.

  7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese, and then spoon on some of the remaining chile sauce. Serve immediately with a fresh green salad to cool the palate.

  8. Enjoy.

Bondi Burger History

This mouthwatering burger was born in a Portuguese charcoal chicken shop at Bondi Beach in Sydney but has spread throughout Australia and New Zealand. 

The shop, now known as Oporto, was established by Antonio Cerqueira. Today, there are more than 100 stores across Australia and New Zealand. Follow this simple recipe to see why it's so popular. The secret chile sauce recipe has never been divulged, but we think our recipe is right on track.