Make Your Own Nando's Burgers At Home! | Copycat Recipe

Butterfly 300 g of chicken breast horizontally.

Add 4 tablespoons of Nando Perry Perry marinade, 1 teaspoon of salt, 1 teaspoon of paprika, and 1 teaspoon of garlic paste to the chicken. Mix well and set aside for about 15 minutes.

Heat 1 tablespoon of oil in a pan and cook the chicken for about 3 to 4 minutes on each side.

Set the chicken aside and wrap it in foil to keep warm.

For the coleslaw, combine 2 cups of green and purple sliced cabbage, 1/2 cup of mayonnaise, 1/2 teaspoon of black pepper, a pinch of salt, 1 teaspoon of sugar, and 1 tablespoon of vinegar. Mix well and set aside.

For the potato wedges, combine 2 potatoes cut into wedges (skin on or off), with 1/2 teaspoon of salt, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil. Mix well.

Air fry the potato wedges at 180° C for 20 minutes, or bake them if preferred.

To make the garlic butter, combine 1/4 cup of butter, 1/2 teaspoon of garlic powder, a pinch of parsley, and a pinch of salt and pepper. Mix well.

Cut the homemade chia butter rolls horizontally and spread the garlic butter over the buns. Set aside for a minute.

Cut 100 g of halumi cheese into slices and cook them on both sides until golden. Remove from the pan.

Toast the rolls until golden and crispy.

Spread mayonnaise and perip sauce over the buns.

Top the buns with lettuce, the cooked chicken, the fried halumi, and tomatoes, then place the lid on top.

Serve the Nando burger with potato wedges and coleslaw.

Equipment Needed

Spice Level:

Allergens