So So Simple!
One thing that you will be aware of if you read any of the recipes on my website is that they tend to relatively straight-forward. That doesn’t mean they don’t taste great but for the most part, they are easy to prepare and cook on the BBQ. This Piri-Piri Chicken Burger definitely falls into the straight-forward category but is absolutely delicious.
I used Piri-Piri rub from The Smokey Carter, and after covering the chicken breasts, I let them sit in the fridge for around 3 hours. Ideally, I would have given them more time in the rub, which I will do next time.
The Cook
For this cook, I used the BBQ Vortex. Once the BBQ was ready to cook on, I placed a cherry wood-chunk on the Australian Heat Beads to generate some extra smoke. I also find that the cherry wood also helps with colouring the meat.
I rotated the lid once and cooked the chicken breasts until they hit 75°C. This took around 25 minutes and the chicken was still juicy and tender when taken off. I then quickly toasted the brioche bun before plating up.
What I have started doing with chicken burgers is horizontally slicing them in half before plating up. With this burger, I spread the Smokey Chipotle Mayo on the base of the bun, followed by some thinly sliced Gem Lettuce, the chicken and then sliced baby tomatoes. I served this with some potato skins which were also cooked on the BBQ.
Piri Piri Chicken Burger with Smokey Chipotle Mayo
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Serving Size2
Ingredients
For the Piri-Piri Chicken Burgers
- 2 Chicken Breasts
- 2 Tbsp Piri-Piri Rub
- 2 Brioche Buns
- Gem Lettuce
- Baby Tomatoes
- 1 Tbsp Smokey Chipotle Mayo
Method
Place the chicken in a food bag and tip in the Piri-Piri. Seal the bag and make sure the rub thoroughly covers the chicken. Place in the fridge until you are ready to cook.
As the BBQ is coming up to speed, slice your gem lettuce and baby tomatoes and place to one side.
When you are ready to cook, cook your chicken indirectly on the BBQ, until it reaches an internal temperature of 75°C. Take your chicken off and quickly toast the burger buns.
Slice your chicken breast in half horizontally then construct your burger. On the base add the mayo, lettuce, chicken and finally the sliced baby tomatoes. Serve with fries or potato skins.
