Homemade Nando’s Sunset Burgers
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Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
653 kcal
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Course
Main Course
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Cuisine
Portuguese, South African
Homemade Nando’s Sunset Burgers
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Love Nando’s Sunset Burgers? Now you can make them at home with this easy peasy fakeaway version! Not only are these Homemade Nando’s Sunset Burgers quick and simple to make, they also taste freakishly similar to the original... Perfect for when you want peri peri chicken, but can't get to a Nando's restaurant!
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Ingredients
Peri Peri Marinade
- 2 tablespoons olive oil
- 2 teaspoons dried chili flakes or to taste - see Note 1
- 4 cloves garlic crushed or grated
- lime juice of 1
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- ½ teaspoon salt (or to taste)
- black pepper to taste
Sunset Burgers
- 8 chicken thigh skinless, boneless
- 4 lices cheddar cheese cut in half to make 8 pieces (see Note 2)
- 4 English Muffin or burger buns, see Note 3
- 4 tablespoons mayonnaise I use Hellman's, good quality
- 8 lettuce the frilly kind, such as butterhead, works best, leaves
- 4 tablespoons red pepper chutney or sub with red onion chutney, smoky
Instructions
- Mix together all of the peri peri marinade ingredients in a large bowl.
- Place the chicken thighs in the bowl of marinade, turning to coat each piece of chicken with marinade.
- Cover and marinate the chicken for 1 hour in the fridge, if you have the time. Alternatively, just continue with the recipe.
- Heat up a griddle pan (or regular frying pan) over a high heat for 1 minute. Fry the marinated chicken thighs in the griddle pan for 4 minutes on the first side.
- Turn over and fry for 2 minutes on the second side, then place a half slice of cheddar on each chicken thigh and cover the pan with a lid. (This will help the cheese melt better – if you don’t have a lid, use a baking tray or similar.) Fry for a further 2 minutes, then remove from the heat.
- Meanwhile, cut the English muffins in half and lightly toast them in your toaster.
- To assemble, first take the bottom half of the toasted English muffin and spread 1 tablespoon of mayonnaise on it. Then add 2 lettuce leaves, followed by 2 cheesy chicken thighs. Finally top with 1 tablespoon of smoky red pepper chutney and the top half of the toasted English muffin. Repeat for the remaining 3 burgers.
- Serve with all your favourite Nando’s sides!
Notes
- Adjust the heat by using more or less chilli flakes. Exact ‘hotness’ will depend on the brand of chilli flakes, but as a rough guide go for 1 teaspoon = mild, 2 teaspoons = medium, 3 teaspoons = hot, 4 teaspoons = extra hot.
- You can use mild, medium or mature cheddar here – personally, I used mature!
- English muffins are the closest thing I could find to the bolo do caco rolls that Nando’s use. They are actually very similar and work really well. But you can use regular burger buns, if you prefer!
- Suitable for freezing (chicken thighs only).
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
653kcal
(33%)
Carbohydrates
32g
(11%)
Protein
53g
(106%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
238mg
(79%)
Sodium
988mg
(41%)
Potassium
822mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
4601IU
(92%)
Vitamin C
14mg
(16%)
Calcium
218mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 32g | 11% |
| Protein | 53g | 106% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 238mg | 79% |
| Sodium | 988mg | 41% |
| Potassium | 822mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4601IU | 92% |
| Vitamin C | 14mg | 16% |
| Calcium | 218mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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