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Portuguese chicken burgers

Portuguese chicken burgers

Total Time
25 min
15 min
10 min
Forget fast food restaurants and greasy pub meals – home-made chicken burgers are much tastier, particularly when they’re dusted in paprika and chilli flakes


Cherry tomatoes

150 g, quartered

Green shallot(s)

1 individual, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Lemon juice

1 tbs

Olive oil

2 tsp

Smoked paprika

2 tsp

Dried chilli flakes

½ tsp

Skinless chicken breast

400 g, halved horizontally

Multigrain bread roll

4 medium, (1 x 50g roll), split

Light whole egg mayonnaise

1 tbs

Baby spinach

2 cup(s), (40g)


  1. Combine tomatoes, shallot and parsley in a small bowl. Set salsa aside. Combine juice, oil, paprika and chilli in a small bowl.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook chicken, brushing with paprika mixture, for 3–4 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
  3. Preheat grill to high. Toast rolls, cut-side up, for 1–2 minutes or until golden. Place roll bases on serving plates and spread with mayonnaise. Thickly slice chicken. Top roll bases with spinach, chicken and salsa. Sandwich with remaining roll halves. Serve.


SERVING SUGGESTION: green salad.TIP: To tell if chicken is cooked through, press it with a pair of tongs – it should feel quite firm. If unsure, cut a small slit in the thickest part and check for any pinkness.