Shredded Peri Peri Chicken Burger by @veryhungrygreek

19 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

4 g

Peri peri seasoning

🌶️

60 ml

Peri peri marinade

🍞

140 g

Brioche bun

🥬

40 g

Lettuce

🧀

30 g

Light halloumi

🥚

10 ml

Perinaise

🌶️

10 g

Chilli jam

🧄

10 ml

Garlic & herb sauce

  1. Butterfly
    • chicken breast

    Butterfly the 2 chicken breasts horizontally into thinner, even pieces without cutting fully through.

  2. Place
    • chicken breast
    • salt

    Place the chicken in a mixing bowl and season with salt, black pepper, and 2 tsp peri peri seasoning.

  3. Coat
    • chicken breast
    • peri peri marinade

    Coat the seasoned chicken with 2 tbsp peri peri marinade until evenly covered.

  4. Preheat
    • chicken breast

    Preheat the air fryer to 190°C / 375°F, then arrange the chicken in a single layer in the basket.

  5. Air-fry
    • chicken breast

    Air-fry the chicken for 6 to 7 minutes, then turn it over with tongs.

  6. Air-fry
    • chicken breast

    Air-fry for another 6 to 7 minutes, until the thickest part reaches 75°C / 165°F and the chicken is cooked through.

  7. Step
    • light halloumi
    • Chicken breast

    A few minutes before the chicken finishes, grill the 30 g light halloumi slices until browned on both sides.

  8. Toast
    • brioche bun

    Split the 2 brioche buns and toast their cut sides in the air fryer until lightly crisp.

  9. Transfer
    • chicken breast

    Transfer the cooked chicken to a bowl and shred it finely using two forks.

  10. Toss
    • chicken breast
    • peri peri marinade

    Toss the shredded chicken with the remaining 2 tbsp peri peri marinade until glossy and coated.

  11. Layer
    • brioche bun
    • lettuce
    • chicken breast

    Layer the bottom halves of the toasted buns with sliced lettuce and the shredded peri peri chicken.

  12. Top
    • light halloumi
    • perinaise
    • chilli jam

    Top each burger with grilled halloumi, perinaise, chilli jam, and optional garlic and herb sauce before closing with the bun tops.

Shredded Peri Peri Chicken Burger by @veryhungrygreek

19 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

4 g

Peri peri seasoning

🌶️

60 ml

Peri peri marinade

🍞

140 g

Brioche bun

🥬

40 g

Lettuce

🧀

30 g

Light halloumi

🥚

10 ml

Perinaise

🌶️

10 g

Chilli jam

🧄

10 ml

Garlic & herb sauce

Preparation Steps

  1. Step 1/12

    Butterfly the 2 chicken breasts horizontally into thinner, even pieces without cutting fully through.

    🍗chicken breast
    🔪knife
    🪵cutting board

  2. Step 2/12

    Place the chicken in a mixing bowl and season with salt, black pepper, and 2 tsp peri peri seasoning.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🫙peri peri seasoning
    🥣mixing bowl
    🥄spoon

  3. Step 3/12

    Coat the seasoned chicken with 2 tbsp peri peri marinade until evenly covered.

    🍗chicken breast
    🌶️peri peri marinade
    🥣mixing bowl
    🥄spoon

  4. Step 4/12

    Preheat the air fryer to 190°C / 375°F, then arrange the chicken in a single layer in the basket.

    🍗chicken breast
    🥢tongs

  5. Step 5/12

    Air-fry the chicken for 6 to 7 minutes, then turn it over with tongs.

    🍗chicken breast
    🥢tongs

  6. Step 6/12

    Air-fry for another 6 to 7 minutes, until the thickest part reaches 75°C / 165°F and the chicken is cooked through.

    🍗chicken breast
    🥢tongs

  7. Step 7/12

    A few minutes before the chicken finishes, grill the 30 g light halloumi slices until browned on both sides.

    🧀light halloumi
    🥢tongs

  8. Step 8/12

    Split the 2 brioche buns and toast their cut sides in the air fryer until lightly crisp.

    🍞brioche bun
    🥢tongs

  9. Step 9/12

    Transfer the cooked chicken to a bowl and shred it finely using two forks.

    🍗chicken breast
    🥣mixing bowl
    🍴two forks

  10. Step 10/12

    Toss the shredded chicken with the remaining 2 tbsp peri peri marinade until glossy and coated.

    🍗chicken breast
    🌶️peri peri marinade
    🥣mixing bowl
    🥄spoon

  11. Step 11/12

    Layer the bottom halves of the toasted buns with sliced lettuce and the shredded peri peri chicken.

    🍞brioche bun
    🥬lettuce
    🍗chicken breast
    🥄spoon

  12. Step 12/12

    Top each burger with grilled halloumi, perinaise, chilli jam, and optional garlic and herb sauce before closing with the bun tops.

    🧀light halloumi
    🥚perinaise
    🌶️chilli jam
    🧄garlic and herb sauce
    🍞brioche bun
    🥄spoon

Composition

Ingredients

Types

Meat, Seasoning, Sauce, Bakery, Vegetables, Dairy, Condiment

Ingredients

Chicken breast, Salt, Pepper, Peri peri seasoning, Peri peri marinade, Brioche bun, Lettuce, Light halloumi, Perinaise, Chilli jam, Garlic & herb sauce

Notes

Salt (to taste), Pepper (to taste), Peri peri seasoning (use 1 tsp for less spice), Lettuce (sliced), Light halloumi (grilled), Garlic & herb sauce (optional, drizzle)

Allergens

Gluten, Milk, Eggs, Mustard

Dietetics

Dietary regimen

High protein

Calories

430 kcal

Macro nutrients

Protein: 50g, Fat: 11g, Carbohydrates: 31g, Fiber: 2.5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 2.2mg, Potassium: 560mg, Sodium: 850mg

Vitamins

Vitamin A: 110mcg, Vitamin C: 8mg, Vitamin B6: 0.8mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

14 minutes

Overall

19 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, mixing bowl, tongs, two forks, spoon

Appliances

Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Portuguese, African, British

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Crispy, Chewy, Soft

Flavors

Spicy, Smoky, Tangy, Creamy, Savory, Sweet, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked chicken burgers at room temperature for longer than 2 hours.,Discard leftovers left out longer than 2 hours.), fridge : 3 days (Store cooled shredded chicken separately from buns, lettuce, halloumi, and sauces.,Use an airtight container at 4°C / 40°F or below.,Reheat chicken to 75°C / 165°F before serving.), freezer : 3 months (Freeze only the cooled cooked shredded chicken in an airtight freezer-safe container.,Do not freeze assembled burgers, lettuce, or sauces.,Defrost overnight in the fridge before reheating.)