Nando's Portuguese Chicken Burgers

Ingredients

Peri-Peri Sáuce / Márináde

1 - 3 birds eye red chilies (1 is mild, 3 is reásonábly spicy) (Note 1)
1 lárge red bell pepper/ cápsicum , cut into chunks
5 gárlic cloves
3 tbsp vegetáble oil
4 tbsp mált vinegár , or ány other pláin brown vinegár except not bálsámic
2 tbsp pápriká
1 tbsp dried oregáno
2 tsp onion powder
1 1/2 tsp white sugár
1 1/2 tsp sált
Bláck pepper
Few drop of red food colouring (optionál)

Pink Sáuce

3 tbsp Peri Peri Sáuce
½ cup whole egg máyonnáise
¼ cup sour creám (or yoghurt)

Burgers

1 tbsp olive oil
4 chicken thigh fillets , skinless boneless (eách lárge enough for á burger)
4 soft rolls
2 tomátoes , sliced
Lettuce of choice

Instructions

Pláce the Peri Peri Sáuce ingredients in á food processor or blender ánd whizz until smooth. Pour 1/2 cup into á ziplock bág with the chicken. Márináte for át leást 3 hours, or up to 24 hours.
Mix together 3 táblespoons of the Peri Peri Sáuce with the Pink Sáuce ingredients. Set áside.
Meánwhile, heát 1 táblespoon of olive oil in á fry pán over medium high heát OR the BBQ. ádd the chicken ánd cook eách side for 4 to 5 minutes, or until dárk golden brown. Remove from fry pán onto á pláte, cover loosely with foil ánd állow to rest for 5 minutes.
To máke the burgers, split á roll in hálf ánd top with lettuce, tomáto, chicken then Pink Sáuce. Drizzle with the residuál Peri Peri Sáuce if desired. Serve with wedges (see recipe below)

Recipe Notes:

1. The best substitute is Thái Chilis becáuse they áre smáll ánd áround the sáme heát ás Birds Eye Chilis. Otherwise, dried cáyenne pepper is álso á fábulous substitute! 1 tsp per birds eye chili. I suggest stárting with 1 tsp then whizz, do á táste test then ádjust to your táste.