Home-made Portuguese Peri-Peri Chicken Burgers

What do you do when your local chicken outlet starts charging a cock and a rooster for one small Portuguese Peri-Peri Chicken Burger? I’ll tell you. You take matters into your own hands.

Head along to your local Durban stores and buy:

Coat or marinade the fillets overnight with Veri Peri sauce, salt, black pepper, garlic, dried bay leafs and parsley.

Braai (barbecue) over a medium heat


Do not overcook


Clean and cut to size


Unpack the fresh rolls



Slice the rolls in half and spread the Flora on the bottom half. Spread the Trim and more Veri Peri generously on the top half



Layer chicken, cheese, onion, tomato, lettuce and even more Veri Peri to ensure the burger burns!



Serve on a plate and have burger no 2 lined up (the person eating no 1 will surely want another)



See what I mean?





4 thoughts on “Home-made Portuguese Peri-Peri Chicken Burgers”

  1. Andrew, love LOVE anything peri peri!
    I grew up in Kenya when South Africa was blacklisted due to apartheid, and consequently never tasted peri peri until I arrived in Canada when I discovered Nando’s.
    Will definitely try. Great blog!
    (Thanks for taking a look at my posts too)

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