090/18 – Piri Piri Chicken Burger:
Since signing up for Facebook and posting my cooks on there I connected with Scott Fraser from Angus & Oink and we have been chatting about cooks, ingredients plus travels around the world and their influence on our cooking. Through these conversations Scott asked me if I wanted to have a go at coming up with some recipes. Following on from 087/18: Tuna Burger in Rice Bun – Next up was Piri Piri Chicken Burger.
The first cook I did with the Angus & Oink rubs was quite complex and quite a tough one so I wanted to do something a bit easier for the 2nd cook.
I know Piri Piri sauce is quite famous due to Nando’s but I haven’t actually eaten there before so I thought I would have a go at a Piri Piri chicken burger that I would like to eat.
The idea was – Byron buns, Lime Mayo, Piri Piri marinaded Chicken Thighs, Avocado slices and more Lime Mayo.
500g Chicken Thighs from Gartmorn Farm – £6.13 and awesome quality, great taste.
I started the buns in the morning, it’s the recipe from the Byron book which I have made a fair bit recently. Mixed for 20 minutes, balled and rested for 3 hours then balled into individual dough balls then rested for another 3 hours.
Once the buns were ready I weighed out the Piri Piri rub using 5% of the chicken weight (500G) so 25g. I put the chicken in a freezer bag, poured in some rapeseed oil followed by the Piri Piri rub then gave it all a good mix around before placing it in the fridge for 6 hours.
The Weber Kettle was selected for this cook and a full chimney of Oxford Charcoal Oak was fired up then emptied into the base of the grill at one side to create two heat zones.
The buns came out really well, no sesame seeds this time. The buns rose really well, main difference being I balled the dough after first mix and it seemed to rise better than usual.
The Lime Mayo was made just by mixing Mayo with two grated Limes and the juice also.
With the grill up to temperature I took the chicken out of the freezer bag and placed it skin side down over the direct heat for 2 minutes.
The plan was to crisp up and char the chicken skin slightly. Once it was charred and crisped it was flipped and moved to indirect heat.
10 minutes in the colour was looking fantastic!
Time to Rest:
Just a quick rest (long enough to take a photo!) – the chicken looked and smelt amazing!
Time to Plate Up:
Lime Mayo on the bun.
Chicken placed on top.
Avocado slices on top of the chicken.
More Lime Mayo on the top of the bun.
A family feast!
What a lineup!
I also cooked some wedges to go with it. These were seasoned with the Piri Piri rub before going in the oven.
Oh my goodness, this was so tasty! Pretty easy to put together and cook as well which is a bonus! The Piri Piri rub was really tasty, nice bit of spice to it but not so much that it causes an issue. The chicken from Gartmorn farm was top quality as always. Some of the chicken skin hadn’t crisped up enough so either remove it next time or make sure it is good and crispy! The buns were awesome, best yet and I think that’s from balling the dough before leaving it to rise. When the dough was split into balls they rose more than usual.
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Weber Kettle|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||12 minutes|
|Internal temperature:||65c (Thermapen)|
|Notes:||1: Crisp up the chicken skin or remove it before cooking.|