Forever craving Nando’s burgers? You’re going to love this fresh take on the Portuguese style favourite. Served in a floury roll and finished with a dollop of avocado, lime and coriander mayo, it’s perfect for summer barbecues and midweek meals.  These burgers are best served in floury Portuguese rolls (papo secos) rather than in burger buns… make your own following this recipe.

This recipe was created by Kacie of the Rare Welshbit Food & Travel Blog

Ingredients

  • 250 ml pure rapeseed oil (for the mayo, makes around 500ml)
  • 250 ml olive oil or avocado oil (for the mayo, makes around 500ml)
  • 2 large eggs at room temperature (for the mayo, makes around 500ml)
  • 2 tbsp Dijon mustard (for the mayo, makes around 500ml)
  • 1 tbsp white wine vinegar (for the mayo, makes around 500ml)
  • pinch salt to taste (for the mayo, makes around 500ml)
  • 1 small handful fresh coriander (for the mayo, makes around 500ml)
  • ½ tsp lime zest (for the mayo, makes around 500ml)
  • 2 tsp freshly squeezed lime juice (for the mayo, makes around 500ml)
  • 1 medium avocado roughly chopped (for the mayo, makes around 500ml)
  • 2 Edward's of Conwy Peri Peri Chicken Burgers
  • 1 tbsp softened butter or spread
  • 50g iceberg lettuce washed, dried and left as whole leaves
  • 1 beef tomato or large vine tomato thinly sliced
  • ¼ large red onion sliced into rings
  • 1 sprig coriander for the garnish
  • 1 tbsp rapeseed oil
  • 2 Portuguese rolls

Method

  1. Prepare your homemade mayonnaise. Place the egg yolks and mustard into a large mixing bowl and whisk until fully combined.
  2. Continue whisking as you add around a tablespoon of oil. Once combined, add another tablespoons' worth and so on, until all the oil is used up. Be patient here; if you add the oil too quickly, the mayonnaise will split and curdle.
  3. After you've finished whisking all of the oil into the eggs and mustard and you have a thick, creamy mayonnaise, season with salt and pepper, then whisk in the vinegar and lime juice.
  4. Add the fresh coriander and avocado to the bowl and, using an immersion/hand blender, whizz it all up until fully combined. Be careful not to over-process your mayo, as you might cause it to split and curdle. I use a Nutribullet and 10-20 seconds is usually about right; any longer than this and it will split and you'll have to start all over again.
  5. Next, it's time to cook the burgers. Heat the rapeseed oil over a medium flame in a non-stick frying pan or skillet. Once the oil is just starting to smoke, add the burger and fry for 5-7 minutes or so, resisting the urge to flip it. Then, turn it over and cook it for a further 5-7 minutes or until fully cooked throughout. For even better results, cook the burgers on a barbecue.
  6. While the burgers are cooking, slice two Portuguese rolls in half and spread with butter. Then, place them buttered-side-down in the pan or skillet and fry for 2-3 minutes, until lightly toasted. This helps to prevent the roll from soaking up any excess juices from the burger and becoming soggy.
  7. Once the rolls have cooled completely, fold two iceberg lettuce leaves in half and arrange on the bottom half of each roll, followed by a slice or two of tomato and red onion. Place the cooked burgers on top, followed by a tablespoon of avocado, lime and coriander mayo. To serve, garnish with a couple of coriander leaves.
  8. Team your burgers up with peri peri rice, paprika-roasted potatoes, peri peri fries and peri peri dipping sauce and dig in!