Portuguese chicken burgers are a popular fast food choice, but the takeout options aren’t exactly the most nutritious. My healthier version, made with crispy crumbed chicken and fresh ingredients at home, is easy to make and tastes even better. What’s more, it’s ready in less than 20 minutes! Crumbing the chicken is the part that takes the longest, but that can be done in advance so all you have to do when you want to eat, is cook the chicken and assemble the burgers. Top with mayonnaise, lettuce and cheese, or substitute with your preferred toppings. Finish with chilli oil if you want to add a little heat!
Print Portuguese Chicken Burger
Here’s a healthier, homemade version of the ever-popular Portuguese Chicken Burger. Crumbed chicken is cooked to golden perfection, then served in buns with cheese, mayo and your favourite fresh toppings. And it’s all done in 20 minutes!
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 400 g (14 oz) boneless, skinless chicken breast, cut into thin schnitzels
- ½ cup (60 g) fine breadcrumbs (not panko)
- 2 tbsp plain (all-purpose) flour
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- Olive oil spray
- 4 burger buns
- 4 tbsp whole-egg mayonnaise
- 2 cups (100 g) shredded lettuce
- 4 slices gouda cheese, or cheese of your choice
- 4 tbsp chilli oil (optional)
Instructions
- Place the chicken breast schnitzels on a flat surface. Cover with a sheet of baking (parchment) paper and use a mallet or rolling pin to pound them to an even thickness (approximately 1 cm/½ inch thick).
- Add the fine breadcrumbs, flour, salt and sweet paprika to another large sheet of baking paper and stir the ingredients together using a spoon.
- Dredge each piece of chicken in the breadcrumb mixture. Ensure all sides of the chicken are evenly coated and shake off any excess.
- Heat a large, heavy-based frying pan over medium–high heat and spray generously with olive oil. Cook the chicken for 4–5 minutes or until golden and cooked through, turning once halfway, adding more spray oil if needed.
- Serve the chicken on burger buns with the mayonnaise, shredded lettuce, cheese and chilli oil, if using.
Notes
MAKE AHEAD
Chicken – Refrigerate uncooked chicken schnitzels for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight, then cook as per the recipe.
Lettuce – Wash, dry and shred the lettuce so it’s ready for when you need it. Store in a reusable sandwich bag or airtight container with a sheet of paper towel to absorb excess moisture. It will keep fresh for up to 3 days.
LEFTOVERS
Refrigerate cooked chicken schnitzels for up to 2 days. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 5 mins
Kay says:
If you haven’t made these you absolutely need to try! These are made almost weekly in my house and are absolutely delicious! I call them our fakeaway and make with a brioche bun to make a little fancy. My kids absolutely love them too (I just leave the chilli off for them) but they are absolutely amazing!!
Jessica says:
These were so so good! My family asked when I am making them again! Yay!
Kate Milardovic says:
This is such a great chicken burger especially on a busy night. I sometimes serve on a Turkish roll, or brioche bun. It’s a family favourite!