This is my copycat of the FAMOUS Nando’s Peri Peri Chicken Burger! A homemade Peri Peri Sauce does double duty as the marinade for the Portuguese style grilled chicken and to make a tingly creamy Peri Peri “Perinaise” pink sauce. Excellent for summer BBQs!

Nando’s copycat Peri Peri Chicken Burgers

Nando’s is a global chain that is known for the Portuguese style flame grilled chicken cooked with their famous Peri Peri sauce. Here in Australia, it has a cult following!

Since I created this copycat version, it’s been a favourite for outdoor BBQ gatherings, and for many several years it was one of my most requested recipes in my circles (until they tasted the Next Big Thing!). The Peri Peri sauce is a chilli based sauce which comes in a variety of spice levels, from very mild to very hot. It’s full flavoured yet fresh, and I describe it as “a party in your mouth”.

It does triple duty as a marinade for the chicken and two sauces for the burger: a creamy tingly pink Perinaise sauce (also a shameless Nando’s copycat) and using it as a sauce as is. The combination of the creamy sauce with the fresh Peri Peri sauce in the burger is a killer!

About the copycat Nando’s Peri Peri Sauce

The homemade Nando’s Peri Peri sauce is a copycat that tastes remarkably similar to the store bought version. But better, because it’s made from real ingredients!

It’s a blend of fresh red chillies, capsicum/bell pepper, garlic, vinegar, oil plus herbs and spices (paprika, oregano, onion, sugar, salt, pepper). A concoction I cobbled together after an inspection of the Nando’s bottle – minus additives and other mystery ingredients. 🙂

As for the making part? Just blitz everything together. It literally takes seconds!

Ingredients in Nando’s Peri Peri Sauce recipe

Here’s what goes into my copy-cat Nando’s Peri Peri Sauce. If you compare my recipe to the ingredient label of Nando’s Peri Peri sauce, you will notice that I don’t use exactly the same ingredients because this is a home-version copycat, intended to achieve a similar flavour using readily accessible ingredients.

For example, Nando’s uses a variety of chillies (cayenne pepper, serrano and African Birds Eye chillis). I can’t imagine making this sauce without making it insanely spicy using only fresh chillis, so I’ve used capsicum (bell pepper) instead for spice-free pepper flavour, and added spiciness using Birds Eye chillis. Don’t worry if you can’t get these, it’s easy to substitute – see below.

• Birds Eye chillis – These are common here in Australia and are fairly spicy. Use 3 for a mild Peri Peri sauce (this is what I use), 1 for barely noticeable, and 5 for extra spicy. Note: Bear in mind that the spiciness is diluted in the end result through the cooking process, addition of mayonnaise and sour cream into the Perinaise Sauce. So I like to make my sauce a little spicier than ideal because I know it’s not that spicy once used in the burger.

  Substitute with other fresh chillies of choice or dried chilli flakes (red pepper flakes). Start with less, blitz, then you can add more later and blitz again.

• Capsicum / bell pepper – As noted above, this adds good fresh pepper flavour into the Peri Peri sauce without spiciness. Use a medium one – if it’s too big, your sauce may end up too thick.

• Garlic – It’s not Peri Peri Sauce without a good amount of garlic in it!

• Malt vinegar – This brown vinegar is made from ale, is less sharp and has a warmer flavour than regular white vinegar. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar.

• Oil – Any plain neutral flavoured oil is fine here, like canola or vegetable oil, or even an olive oil.

• Spices – Just regular everyday spices! Onion, paprika and dried oregano. I like to use smoked paprika when I’ve got it for a touch of free extra smokey flavour. However, I use regular paprika in a pinch if I don’t have it.

• Red food colouring (optional) – To give it a red colour boost! Entirely optional. I use natural red food colouring so I don’t hold back using colouring in foods. 🙂

Ingredients for Peri Peri Chicken Burgers

And here’s what you need to make the burgers.

Chicken breast or thigh fillets

Thigh fillets is the easier option because you can just use them without pounding as they are a juicier cut of meat. For breast, I like to pound them so they are more even thickness so they cook through evenly. Makes a difference for this lean cut!

Peri-naise (pink sauce!)

This is my copycat of the Nando’s Peri-Naise which is a Peri Peri creamy mayonnaise sauce. I think Nando’s just uses mayonnaise but I prefer to lighten it up a bit by using a mix of sour cream and mayonnaise, that way I can be generous with the amount I use on my burgers and not feel as guilty! (And trust me, you will want to be generous with this sauce, it’s an essential part of the Peri Peri Burger experience!).

The other burger things

And lastly, to complete our Peri Peri Burgers, we just need some soft white rolls, lettuce and tomato. Any lettuce you have / can get is fine here. I use butter lettuce (the lovely soft kind). Rocket and baby spinach will be great too, though I’d probably avoid using chicory or other bitter lettuce varieties. If using cos (romaine) or iceberg lettuce, consider shredding it.

How to make Nando’s Peri Peri Chicken Burgers

I pound chicken breast to make it even thickness so it cooks evenly, and it makes the meat more tender. This makes a real difference here because breast is such a lean cut and prone to drying out (though the marinade also helps trap juices).

Because thigh fillets are a juicier cut, I do not pound them unless they are extremely thick (ie make them a bit thinner) or if they are not large enough (pound to make a larger footprint so they are a little larger than the buns).

1. Pound and trim breast

1. Cover the chicken breast with go-between, a freezer bag or double layer of cling wrap, to protect it from tearing when you pound.

2. Pound to 1cm / 0.4″ thickness using a meat mallet or rollling pin.

3. Cut the chicken into burger-size pieces that are a little larger than the buns. Factor in 20% shrinkage!

4. Comparison or bun to chicken piece. 🙂

2. MAKING THE BURGERS

1. Peri Peri Sauce – Blitz all the ingredients until smooth using a stick blender, food processor, or blender. It won’t be completely smooth, but it shouldn’t have hard lumps in it.

2. Peri-naise sauce – Use 3 tablespoons of the Peri Peri Sauce and mix it with the sour cream and mayonnaise to make the Per-naise.

3. Marinade chicken – Then use 1/2 cup of the Peri Peri Sauce to marinade the chicken. Marinade for at least 3 hours, up to 24 hours. (Even 48 hours is fine, I just find beyond 24 hours I don’t notice any difference).

4. Cook the chicken on the stove or BBQ on medium heat, or medium high if your stove is on the weaker side. Don’t cook it on too high a heat else the marinade stuck on the chicken will completely burn! We just want some authentic flame-grilled chargrilled spots on the chicken, without making it completely black.

   Rest – Once cooked, rest the chicken for 3 to 5 minutes before assembling the burger. This step allows the juices inside the chicken to be re-absorbed into the meat fibres so you have lovely juicy chicken. Don’t skip this step!

5. Assemble burger – Here’s my assembly order: Peri-naise slathered on the base, then top with lettuce, tomato and the chicken. Then I slather with more Peri-naise and a heaping dollop of extra Peri Peri Sauce.

6. Eat! Pop the lid onto your burger then sink your teeth into it!

Excellent for summer gatherings

This Nando’s Peri Peri Burger was one of my “go-to” recipes for gatherings during warmer months. I’d marinade huge quantities of chicken then happily let others volunteer to do the BBQ’ing while I did important hostessing duties like sipping wine and discussing the best value hairdressers in town with my friends.

As with all my “food for a crowd”, I put these burgers out in a DIY situation. Baskets of soft rolls, platters of lettuce and tomato slices with bowls of the Perinaise Sauce and Peri Peri Sauce on the side. Then everyone builds their own burgers. NO PLATES. Te he! Napkins only! Don’t make me wash up! -Nagi x

PS Pictured in post with a peek of homemade wedges. Boy, what a combo. And excellent for dipping into the Perinaise Sauce!

Watch how to make it

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Nando’s Peri Peri Chicken Burgers

Recipe video above. This is my copycat of Nando's famous Peri Peri Chicken Burgers! Chicken marinated in a homemade Peri Peri sauce, seared for an authentic char, piled onto warm buns and slathered with a homemade "Perinaise" (Peri Peri Mayonnaise sauce). This is moreish, burger perfection, better than take-out!

Serve with French fries or wedges for a real-deal Nando's experience at home. Excellent for gatherings – marinade large batches of chicken, cook on the BBQ, set up a DIY burger station!

Course BBQ, Dinner

Cuisine Portuguese

Keyword nandos chicken burger, per peri chicken, peri peri chicken burger

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 4

Calories 472cal

Author Nagi | RecipeTin Eats

Ingredients

Peri Peri Sauce/Marinade

• 1 – 3 birds eye red chilies (1 is very mild, 3 is mildly spicy) (Note 1)
• 1 medium red capsicum / bell pepper , roughly cut into 1.5cm / 1/2" pieces
• 5 garlic cloves , peeled, whole
• 3 tbsp vegetable or canola oil , or other plain flavoured oil
• 4 tbsp malt vinegar (Note 2)
• 2 tbsp smoked paprika (substitute regular / sweet paprika)
• 1 tbsp dried oregano
• 2 tsp onion powder (substitute garlic powder)
• 1 1/2 tsp white sugar
• 1 1/2 tsp cooking salt / kosher salt
• 3 drops red food colouring (optional, Note 3)

Perinaise

• 3 tbsp Peri Peri Sauce (above)
• 1/2 cup whole egg mayonnaise (or other mayonnaise)
• 1/4 cup sour cream (or yoghurt)

Burgers

• 2 tbsp olive oil
• 4 chicken breasts or chicken thigh fillets , skinless boneless (each large enough for a burger)
• 4 soft rolls , split and lightly toasted (if desired)
• 2 tomatoes , sliced
• Lettuce of choice

Cups – Metric

Instructions

• Prepare chicken breast – If using breast, pound to 1 cm / 0.4" even thickness (cover with go-between or freezer bags, use a meat mallet or rolling pin). Then trim each chicken piece so it is a bit larger than the buns (factor in 20% shrinkage when it cooks).
• Peri Peri Sauce – Put the Per Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).
• Marinade chicken – Pour 1/2 cup of the sauce into a bowl or ziplock bag. Add the chicken and turn to coat. Marinate for at least 3 hours, or up to 24 hours, in the fridge.
• Perinaise – Mix together the Perinaise ingredients. Set aside.
• Cook chicken – Heat 1 tablespoon of olive oil in a fry pan over medium / medium-high heat, OR brush BBQ grill with oil then heat. Cook breast for 3 minutes on each side, thighs for 4 minutes (in batches, if they won't fit in the pan), lowering the heat as needed if they are charring too much (char = legit!).
• Rest – Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)
• Assemble – To make the burgers, spread the base of a roll with Peri-naise. Top with lettuce, tomato then chicken, then top with more Peri-naise and extra Peri Peri sauce if desired!

Notes

1. Spiciness – Use the whole Birds Eye chillies, with the seeds. 1 is barely noticeable in the assembled burger, 3 chillies is on the low end of mildly spicy. If you like spicy, I’d go up to 5. You can always start with less, taste the sauce then add more chilli and blitz. (Remember, spiciness is diluted in finished burger).

Best substitute – Thai chillies, followed by red pepper flakes / chilli flakes (start with less, blitz, taste, repeat as needed).

2. Malt vinegar – Brown vinegar made from ale, nuttier and less sharp than most vinegars. Substitute with red wine vinegar or apple cider vinegar.

3. Red food colouring – For legit looking Peri Peri red sauce. Entirely optional!

Leftovers – Cooked chicken will keep for 3 to 4 days in the fridge. Peri Peri sauce will keep for 3 to 4 days (or freeze 3 months), and the pink sauce will keep for at least a week.

Nutrition per burger, assuming half the pink sauce is used (average usage) and 1/2 of the Per Peri sauce is leftover too (use it for dipping, pour over veg, dollop on scrambled eggs, spread like pesto on sandwiches. SO GOOD!).

Nutrition

Calories: 472cal | Carbohydrates: 30g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1326mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2769IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg

More Burgers, Sliders and Sandwiches

Big, Juicy Hamburgers

Steak Sandwich

Slow Cooker BBQ Pulled Pork Sandwich

Cheeseburger – double or single

Special Burger Sauce

Hot Ham and Cheese Sliders

Slow Cooker Honey Buffalo Chicken Sliders

Chili dogs

Burgers

Sandwiches and Sliders

Life of Dozer

And Life of Dozer on the book tour continues!

Last weekend we had two more book signing events in Sydney. The first at Westfield Warringah Mall, my old stomping ground where it all began. So lovely to talk to locals!! And on Sunday in the Shire at Westfield Miranda. 

Dozer was quite the social butterfly, wondering around amongst the crowds to greet everyone while I was firmly planted at my signing station! Here’s a little home video I put together. The sight of Dozer waddling through the Westfield is just everything!

The next legs of the book tour are interstate, which sadly Dozer cannot accompany me to because, can you believe it, Australia wouldn’t change their aviation laws and allow dogs in the cabin so he could come with me. 😤😂

Nevertheless, he is with me in spirit. Or more specifically, in my homework, as I continue to sign book plates on his behalf at every opportunity, everywhere and anywhere!

The post Nando’s Peri Peri Chicken Burger appeared first on RecipeTin Eats.

KFC, eat your heart out! Our Fried Chicken Burger is way crispier than yours, the chicken is way juicier and it tastes way better. The trick is to mix a bit of marinade into the flour coating – this creates lumps that fries up into an awesome ultra crunchy crust. 

Henry’s Ultra Crispy Fried Chicken Burger

Today’s recipe is here courtesy of a young boy named Henry whom I met at a book signing in the NSW regional town of Mudgee. Huddled on the couch of a cosy local book store, he declared his signature dish to be the RecipeTin Fried Chicken. We enthused over how remarkably un-greasy it is and marvelled at how it’s crunchy all over, unlike KFC which we eeewed about how the skin has greasy soggy patches.

Conversation then moved into how we’d use the Fried Chicken to make the BEST fried chicken burger in the world. (Yes, we capitalise it!). We both agreed plain shredded lettuce was better than coleslaw (too rich!), melted cheese was unnecessary (too much!), tomato was optional. and the bun must be super soft.

So here it is. Dedicated to Henry and the town of Mudgee – I present to you, our very best Ultra Crispy Fried Chicken Burger!

Please observe the nubbly, crunchy, craggy surface on the fried chicken!! 🙌🏻

Ingredients

Here’s what you need for homemade Crispy Chicken Burgers.

Chicken brine keeps it juicy!

I use breast because it’s easier to get a nice uniform shape suitable for burgers. It’s marinated in a buttermilk and salt mixture which locks in juices. Essential because breast will cook beyond the ideal internal temperature in the cook time required to make the crust really crispy and golden.

Don’t worry if you don’t have buttermilk, substitute yogurt and milk instead. It works virtually the same!

• Chicken breast is my preference for a relatively uniform shape when trimmed to size. However, boneless chicken thighs work as well. Whichever you use, it’s best to pound to even thickness so it cooks through evenly and sits reasonably straight on the burger.

• Buttermilk – Known for its marinating qualities so the chicken is really juicy inside once cooked. It’s the traditional marinating ingredient used for Southern Fried Chicken which is the fried chicken recipe used for this burger.

  While it’s a common ingredient in the States, it’s more of a speciality baking item here in Australia. But there’s an easy substitute that works virtually the same – just plain yogurt and milk! The acidity and thickness of yogurt diluted with milk results in almost the same consistency as buttermilk, and yogurt is excellent for marinating (proof here!).

• Salt – For seasoning and increase the chicken’s juiciness.

• Egg – To make the flour crust stick to the chicken.

KFC 11 secret herbs and spices!

The flavour of the fried chicken is a copycat of KFC fried chicken. Flavour wise, it is very similar!

• Herbs and spices – No unusual players here, just all the usual suspects! Adjust the cayenne pepper for the amount of spiciness you want. Simply omit if you don’t want spicy at all!

• Cornflour/cornstarch and flour – For the coating of the chicken to make it fry up ultra crunchy! Cornflour makes it crunchier than just using flour. So why not just use all cornflour? Because it doesn’t go golden when fried, it stays white. On the other hand, flour coated things fry up into a beautiful golden colour! So by using a blend of the two, we get the best of both worlds – crunchy and golden colour.

Burger fixings

Don’t let anyone tell you what you should or should not have on your burger. Though, if you want a copycat better-than-KFC-Burger experience, here’s what you need!

• Soft buns – I use brioche buns because they’re so soft and pillowy, and a little bit sweet like KFC buns. However, you can use any buns you want. (I’d personally avoid ultra chewy / crispy ones though. A little too tough for use in burgers).

• Gherkins/pickles – Just your everyday dill pickles, or whatever takes your fancy. Just a little something to cut through the richness and saltiness of everything else going on inside the burger!

• Lettuce – Good ole’ iceberg lettuce! Nice and fresh, finely slicing it gives it some decent height and a lovely bed for the crunchy chicken to rest on. 🙂

• Garlic mayonnaise – KFC doesn’t use garlic mayo, but you and I know that a touch of garlic just makes mayo better. Turns it into aioli, actually! 🙂

How to make Crunchy Fried Chicken Burgers

It’s easier than traditional Fried Chicken which is made with bone-in chicken that take longer to fry (~6 to 8 minutes) so you need to be quite accurate with temperature control.

Chicken Burgers, on the other hand, are thinner, boneless pieces and take just 3 to 4 minutes to fry. And because of the shape, you don’t need nearly as much oil.

1. Pound the chicken to 1cm / 0.4″ even thickness. Use freezer bags, ziplock bags or similar (I use a purpose-made product called “Go-Between”) and a meat mallet, or rolling pin. Pounding is recommended so the chicken cooks through evenly and sits a little straighter on the burger. But if you skipped this step, it wouldn’t be a deal breaker. 🙂

2. Trim the chicken to the size of the buns, or larger, if you want! It will shrink a touch when it cooks but the crunchy nubbly bits add size.

3. Marinade – Mix the buttermilk, salt and egg. Then add the chicken and toss to coat. Marinate for at least 3 hours, or up to 24 hours. Don’t go much beyond 24 hours, it actually over marinades and makes the texture of the chicken too much like the cold cut chicken slices you buy at the deli. Still nice, but it does change the chicken texture.

4. Crunchy coating – Mix together the flour, cornflour/cornstarch and all the spices.

PS There is no spice mix in the marinade because there is a ton in the coating which is where you want a punch of flavour. If it was in the marinade too, then the whole chicken just tastes the same all the way through. The contrast between chicken flavour inside and intense coating is nicer. KFC tastes like ours ie you can’t taste the seasoning inside the chicken, just on the coating.

5. Marinade flour clumps – This is the trick to the ultra crunchy chicken! Drizzle 2 tablespoons of the marinade into the flour mixture then use your fingers to mix it in. The flour will form little clumps.

   When this sticks to the chicken, it fries up into ultra crunchy nubbly bits. This is what makes this chicken so crunchy! See my Fried Chicken recipe for musings and ravings about this method. Thanks Kenji!

6. Coat the chicken in the flour mixture just prior to frying. Don’t do this in advance and leave it lying around, the chicken will sweat and make the flour soggy.

7. Look at all those clumps! Express pass to crunchy town!

8. Fry in oil for 4 minutes or until golden and crunchy, then drain on paper towels.

   Cooking vessel & oil amount – You will need 2.5cm / 1″ of oil in whatever cooking vessel you use, so the chicken is elevated off the base and will fry evenly all the way around. A heavy based pot like a dutch oven is ideal for safety, even distribution of heat and also because it retains heat well.

   Oil temp – The oil temperature should be 180C/350F. If you don’t have a thermometer (I use a Thermapen) then test by throwing in a small cube of bread. At 180C/350F it should turn golden in 15 seconds. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles immediately rise from floor of pot, oil is hot enough.

   Keeping cooked pieces warm – Because the thin pieces of chicken cook in just 4 minutes, you won’t need an oven to keep the cooked pieces warm. Batch 1 will still be hot when you finish batch 2. However if you are scaling up, keep cooked chicken warm in a 50C/125F pre-heated oven on a rack set over a tray (so the underside doesn’t go soggy).

   ⚠️ Do not touch the chicken for the first 90 seconds, to give the crust a chance to adhere.

Assembling the chicken burgers

1. Garlic mayo – Mix the mayonnaise with grated garlic. Do this at least 15 minutes ahead to give the flavours a chance to meld.

2. Spread the mayo on the lid and base of lightly toasted buns. You can toast in the oven, under a grill or just put the cut face down in a pan on the stove.

3. Assemble – Pile lettuce on the base, top with tomato if using, then chicken, gherkins then the lid.

4. Eating time! Sink your teeth into the burgers while hot and crunchy!

Love to know what you think if you try this! Hand on heart, this really is far superior to KFC burgers. I am not one to shy away from going public with Shameful Food I love (oh, I’ve been busted doing midnight kebab runs multiple times!). But KFC burgers is one thing you will never catch me eating!! – Nagi x

PS If you make a side of homemade fries to serve with these burgers, I’ll be impressed. And if you do a full-blown homemade KFC spread by adding Coleslaw plus Potato and Gravy, I’ll be seriously impressed!

Complete your Homemade KFC spread!

Perfect Crispy French fries

Coleslaw

KFC Potato and Gravy recipe

Fried Chicken

Watch how to make it

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Ultra Crunchy Fried Chicken Burger

Recipe video above. KFC, eat your heart out! Our Fried Chicken Burger is way crunchier than yours, the chicken is way juicier and it tastes way better! The trick is to mix a bit of marinade into the flour coating – this creates lumps that fries up into an awesome ultra crunchy crust. See my Fried Chicken recipe for ravings and musings about this method. (Thanks Kenji!)

Course Main

Cuisine Western

Keyword crunchy chicken burger, fried chicken burger, KFC burger

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 4

Calories 730cal

Author Nagi

Ingredients

Chicken choices:

• 2 x 250g/8oz chicken breast (I use this)
• 4 boneless thigh fillets

Marinade:

• 3/4 cup buttermilk (Note 1 for sub)
• 1 1/2 tsp cooking / kosher salt
• 1 large egg

Burgers:

• 4 soft buns , split and lightly toasted (mine are 10cm/4″)
• 2 – 3 cups iceberg lettuce , finely sliced (or other leafy greens of choice)
• 2 tomatoes , sliced (optional, sometimes I do)
• 2 gherkins / dill pickles , sliced on an angle

Garlic mayo:

• 2/3 cup mayonnaise , preferably whole egg
• 3/4 tsp garlic , finely grated (1 clove)

Crunchy coating:

• 3/4 cup flour , plain / all purpose
• 1/4 cup corn flour / cornstarch

Fried chicken seasoning:

• 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
• 1/2 tsp sweet paprika
• 1/8 tsp cayenne pepper (inc to 1/2 tsp for spicy ZINGER burger!)
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp ginger powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cooking salt / kosher salt
• 1 1/2 tsp black pepper

To fry:

• 3 cups vegetable oil (or canola or peanut) (2.5cm/1″ depth in cooking vessel)

Cups – Metric

Instructions

• Shortform recipe:
• Pound chicken to 1cm / 0.4" thickness, trim, marinade 3 – 24 hrs. Mix coating and seasoning, mix in 2 tbsp marinade. Coat chicken, fry at 180°C/350°F for 4 min (don't touch for first 90 sec). Assemble!
• Full instructions:
• Chicken – Cover the chicken with a freezer bag or plastic sheet and pound to 1cm / 0.4" even thickness. Trim to just a touch larger than the size of your bun. Save off-cuts for another use (stir fry – or Dozer, in my case!).
• Marinade – Whisk Marinade ingredients in a bowl. Add chicken, toss. Marinate in the fridge for 3 hours minimum, to overnight (don't go beyond 24 hrs).
• Garlic mayo – Mix in a small bowl and refrigerate until required.
• Prepare crunchy coating – Mix flour, cornflour and Seasoning ingredients in a bowl. Drizzle over 2 tablespoons of the marinade, then use fingers to mix through to form lumps – when this sticks to the chicken, it fries up into awesome crunchy bits!!
• Heat oil in a large heavy based pot over medium high heat to 180°C/350°F (Note 2).
• Coat chicken – Pick up a piece of chicken and allow excess marinade to drip off. Press to coat in flour coating. Shake off excess, then fry for 2 minutes on each side until golden. DO NOT TOUCH for the first 90 seconds to allow the coating to adhere. I fry 2 at a time. Drain on paper towels, cook remaining chicken.
• Assemble – Smear garlic mayo on the top and bottom of the buns. Pile lettuce on the base, top with tomato if using. Then chicken, gherkins and put the lid on. Sink your teeth into it immediately and enjoy!

Notes

1. Buttermilk is the traditional marinating ingredient for Southern Fried Chicken. Find it in near milk in large grocery stores. Sub with 1/2 cup yogurt + 1/4 cup milk, it works nearly as well (yogurt is an excellent marinading ingredient). Next best sub: stir 1 1/2 tsp white vinegar into milk, leave 10 minutes. Will curdle. Use per recipe.

2. Frying vessel – I feel safe using a heavy cast iron pot. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!

Oil temperature – use a thermometer. If you don’t have one, test by throwing in a small cube of bread, at 180C/350F it should turn golden in 15 seconds. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles immediately rise from floor of pot, oil is hot enough.

3. Re-using oil – The oil gets a little too dirty with fried chicken, because of the heavy seasoning in the coating. You could re-use it once more for another batch of this recipe, but I wouldn’t use it for another recipe.

4. Leftover cooked chicken will keep for 3 days but, well, you know. Soggy. 🙁

Nutrition per burger. Estimate assuming 1 tablespoon of the oil is absorbed into the chicken coating and takes into account residual flour and marinade that is discarded.

Nutrition

Calories: 730cal | Carbohydrates: 43g | Protein: 31g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1615mg | Potassium: 717mg | Fiber: 3g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 4mg

Life of Dozer

Explanation of his forlorn look: He’s not allowed in the kitchen when I deep fry. So he slunk off outside for a snooze. By the time he woke up and waddled back inside, the burgers were long gone and I was roasting vegetables. Explanation complete.

The post Henry’s Crispy Fried Chicken Burger appeared first on RecipeTin Eats.

I know you know how to make a cheeseburger … but as it turns out, I have some tips you might find useful! From the best beef to the best bun to the best cheese, today’s burger recipe also comes with your choice of burger sauces: a tomato one or my quick creamy Special Burger Sauce. Plus, homemade fries!

The only questions left are really, single or double cheeseburger?? Stove or BBQ??

Cheeseburger recipe

Anybody who claims the sight of a big juicy cheeseburger doesn’t get their blood pumping is either made of stone or a vegetarian! 😂

And anybody reading this is neither of those things, right?? 😂 We are people who hold burgers like we are clutching onto dear life, like this! ⬇⬇⬇

And we are people who go gaga over sights like this (noting that in no way does the following represent reality because I mean, who cuts burgers with a knife??):

Pictures, done. On to business then – how to make them!

What you need for a great cheeseburger

Here is (in my humble opinion) what you need to make a great cheeseburger:

1. The beef: No need to get (too) snobby

My simple view: The better the beef, the better the flavour, but I would never turn my nose up at a burger made with everyday supermarket beef. Here’s my skinny on beef:

• For company: 50/50 brisket and chuck with 20% fat, ground to order by the butcher. Brisket brings really good beefy flavour, and chuck for texture.

• For the everyday: Standard beef mince from the grocery store still makes a great burger. Mince can be a mixture of any cuts and offcuts but is usually predominantly chuck. Fattier mince = juicy and more flavourful. Leaner mince = still fine but not as juicy. You pick (guess which camp both my feet are in! 😂)

• Single vs double cheeseburger: The decision is entirely up to you. I use 150g / 5 oz per patty for a 10cm / 4″ wide bun, so just double up if you want a double. Yes, a double is big and mighty and indulgent…. but it’s such a good treat!

2. The cheese: Processed for authenticity!

For the truly classic cheeseburger experience, we need processed cheese. Nothing oozes, stretches and runs the way proper, luridly orange processed American cheese does when it melts. Natural be damned – we’re in this for the nostalgia and the authenticity!

These days in Australia, there’s even cheese helpfully labelled “Burger Slices” so we can’t get it wrong!

That said, don’t let my loyalty to processed cheese stop you from using any melting cheese you want. Swiss, cheddar, tasty, colby, gruyere – or an even fancier cheese if you so desire / your wallet stretches that far!

3. The bun: Soft and white

Soft white buns, preferably with sesame seeds, are in my opinion the only way to go. Soft is essential so it becomes one with everything jammed inside. There is a time and place for crusty artisan breads, but now is not it!

There is also a time for wholemeal breads, seeded breads and olive studded breads – but again, now is not the time! 😂 (But really I jest – use whatever bread you want.)

As for size….

I always hunt down burger buns around 10cm / 4″ in diameter. Why? Because I like my patties to cover the bun from edge to edge, and it becomes a little more logistically challenging to make patties larger than 10cm when you factor in a 25% diameter shrinkage as they cook.

Nothing is more irritating than taking a giant bite of a burger only to end up with a mouthful of juicy air sandwiched between two pieces of bread.

So my rule of thumb is 10cm / 4″ of so. It’s a safe size, and also a practical size in that it’s a filling meal for one person. Even for someone with a hearty appetite such as myself.

4. The green stuff and pickled stuff

• Lettuce – Cos/romaine and shredded iceberg lettuce are about as classic as you can get with burgers. If you want to get gourmet with baby greens, rocket/arugula, spinach or even kale, go right ahead (I promise I’m not judging you!)

• Onion – Raw red onion rings are my onion of choice. I like the bite and freshness they bring as a foil to all the fatty beefiness of the burger. For those who find them too harsh, alternatives are to dice them then scatter just a bit on your burger, or cook ordinary (not red) onions instead.

• Tomato – As with the onion, tomato brings moisture and a touch of welcome freshness to this stack of goodness.

• Pickles (BIG!) – Opt for big gherkins rather than small ones, else you’ll end up with a burger scattered with dozens of tiny little gherkin rounds! And that ain’t cool.

5. The sauce

And last but not least, the sauces. You can absolutely stick to the tried-and-true ketchup / mustard script. But today, I’m also sharing two homemade burger sauces:

1. Special Burger Sauce – An orange-hued, mayonnaise-based sauce that’s a blatant copycat of a popular burger sauce sold at grocery stores; and

2. Tomato Burger Sauce – Essentially a quick tomato chutney. But it has a more savoury flavour which I think suits burgers better than traditional chutney which is traditionally quite sweet and flavoured with distracting things like ginger, chilli and cardamom.

More burger sauce options

• Ketchup (or Aussie tomato sauce) – straight out of the bottle, just as it is!

• Mayonnaise – plain (the Special Burger Sauce is a flavoured version)

• Yellow mustard – I’m talking the bright yellow stuff, sometimes labelled “American mustard”. (Caution: Don’t accidentally get the bright yellow Hot English Mustard which is spicy!)

• Barbecue sauce – See my Barbecue Pork Ribs recipe for a classic homemade Barbecue Sauce recipe.

• Thousand island sauce – A creamy pink sauce made with mayonnaise and ketchup that’s popular with seafood (Aussie favourite prawn dipping sauce!). Recipe here.

OK! The ingredients done, let’s move on to the cook part!

How to make great cheeseburgers

If a BBQ isn’t an option, switch your range hood to max and cook on the stove in a heavy cast iron skillet. Give your non-stick pan the night off – it doesn’t cope well with high heat cooking!

1. The cheeseburger patty

1. Form patties – Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage.

   As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns!

2. Tip #1 – Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago!

3. Photo 3: The dent – Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell.

4. Tip #2 – Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! 🙂 I salt mine while the skillet is pre-heating.

2. Cooking the patties

1. Cast iron skillet – Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat!

   Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides.

   BBQ/Grilling option – see box below for directions!

2. 3-minute cook – Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase!

3. Flip & cheese – Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes.

4. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!

How to BBQ/Grill cheeseburgers

Better than cooking indoors! If your BBQ hot plate / grill is well-seasoned, you won’t need oil, especially given the beef patties are quite fatty too. If your BBQ isn’t well-seasoned, then brush lightly with canola or vegetable oil (or use a scrunched up paper or two).

Preheat your BBQ on high heat until you see wisps of smoke, ie. very hot. Then simply cook the patties per the recipe directions (1 1/2 minutes on each side). You can also toast the buns on the BBQ by placing the cut face down on the grills.

3. Assembling cheeseburgers

This is the order in which I like to build burgers because I think it’s the most structurally stable. Anybody who’s bitten into a giant burger only to have a slice of tomato jettisoned out the other end knows exactly what I’m talking about!

1. Toast the buns under the grill/broiler for a few minutes until light golden. I only do the cut face because I like to keep the round outside faces soft. Using your BBQ? Just pop them face down straight onto the grill.

2. Smear with sauce of choice. In the photo above I’m using my homemade tomato chutney burger sauce and in the video you’ll also see me using my creamy pink Special Burger Sauce. No need to choose – sometimes I use both. 🤷🏻‍♀️

3. Lettuce → tomato → patty – I put lettuce down first because it kind of “sticks” to the sauce followed by tomato then the patty (or patties!)

4. Gherkins → onion – Next, gherkins are scattered across the cheese (they kind of naturally adhere which is nice) followed by onion.

5. Sauce on lid – Finally I also usually smear the sauce on the lid though if I’m feeling extra saucy I’ll spoon additional sauce straight onto the burger stack instead or (gasp shock horror!) as well. 😇

6. Jam the lid on top then demolish your burger!

It’s your burger – you do you

I know this cheeseburger recipe contains clear statements regarding what I think makes a great cheeseburger. However, I don’t believe in burger dogma. I’ve always been a firm believer that you should never let anyone tell you what you should or should not put in your burger.

So really, make yours how you wish. Ignore all my tips, do what you want. And share your Great Burger tips in the comments below! – Nagi x

PS. If accompanying crispy French fries is on your list of “non-negotiables” for burger meal bliss, I wholeheartedly agree. My long-awaited French fries recipe has finally arrived! I promise you will love them. They are a game changer. 😇

Watch how to make it

PS. I filmed this during a time when there were national supply issues with some lettuces, so I had to resort to butter lettuce. Nobody panic, I survived.

Also – Crispy French Fries recipe has been published! Make it!

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Cheeseburgers (double or single)

Recipe video above. This cheeseburger recipe assumes your bun is 10cm/4" wide. If it's larger, you may want to scale up the beef so you don't end up with wafer-thin patties or a burger patty that's much smaller than your bun. Nobody likes biting into bread with no beef!!

Slather with sauce of choice though for a really great burger experience, try my Special Burger Sauce (quick, no cook) or my Tomato Chutney for Burgers.

Course BBQ/Grilling, Mains

Cuisine Western

Keyword cheeseburger, Hamburger recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting 3 minutes minutes

Servings 4

Calories 755cal

Author Nagi

Ingredients

Single Cheeseburgers:

• 600 g / 1.2 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)

Mighty Double Cheeseburgers:

• 1.2 kg / 2.4 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)

Cooking:

• 1/8 tsp each salt and pepper PER burger
• 2 – 3 tbsp canola oil

Everything else you need:

• 4 soft burger buns or rolls , around 10cm/4″ wide (Note 2)
• 4 – 8 slices burger cheese (American) or other cheese or choice (Note 3)
• 8 cos/romaine lettuce leaves , torn to size (or shredded iceberg)
• 2 large tomatoes , cut into eight 7mm/ 1/4" slices
• 1 red onion , finely sliced into rings (Note 4)
• 2 large gherkins , finely sliced (Note 5)

Sauce options:

• Special Burger Sauce (creamy orangey/pink one, quick no cook)
• Tomato chutney for burgers
• Ketchup
• Mustard

On the side:

• French fries (and it’s epic!)

Instructions

• Patties: Separate the beef into 4 equal portions, or 8 if making double cheeseburgers (do it!). Gently roll each portion into balls then press down into round patties that are slightly larger than your bun to allow for shrinkage (12 cm / 4.7" wide, 1 cm / 0.4" thick for a 10cm / 4" burger bun).
• Prepare: Get all your burger bits and pieces out and ready to use. Don't salt your beef until just before cooking (it toughens the meat).
• Toast buns: Preheat the grill to high. Place the bread cut face up on a tray and toast for 3 to 5 minutes until light golden. (If using BBQ, place cut face down on the grill). Set aside.
• Dent patty: Sprinkle one side of patties with half the salt and pepper. Flip, then press a dent into the middle of each patty. (Prevents patties doming when cooking and reduces shrinkage!). Sprinkle this dented side with the remaining salt and pepper.

Stove:

• Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot – smoking hot! (Note 6)
• Cook: Cook 2 to 4 patties (whatever fits in the pan) for 1 1/2 minutes. Press down lightly with a spatula (not too hard else the meat juices squeeze out!). Flip, then immediately top with a slice of cheese. Cook for another 1 1/2 minutes (cheese will melt by itself!) then transfer burgers to a tray to rest for 3 minutes.

BBQ/Grilling:

• Preheat: If your BBQ hot plate/grill is well seasoned (ie oiled), there is no need to oil before cooking. If not, lightly brush with vegetable or canola oil (or use scrunched up paper towel). Then preheat your BBQ on high until very hot and you see wisps of smoke.
• Cook the burgers per above directions for 1 1/2 minutes on each side, topping with cheese as soon as you flip, then resting for 3 minutes. (You can also toast the buns on the grill (face down on the grills, 2 – 3 minutes.)

Assemble:

• Slather the base of the bun with your sauce of choice. My order of assembly: lettuce, tomato, burger (x 2 for double!), gherkins, onion, sauce on bun lid, jam it on top of the stack.
• DEVOUR with French Fries on the side.

Notes

Batch cooking: If you are making a big batch, keep buns and cooked patties warm in a 50°C/122°F oven while you continue cooking.

1. Beef quality:

• My favourite blend for flavour and juiciness – 50/50 brisket and chuck, ground to order from the butcher, with 20% fat.
• Supermarket mince – Nobody in my circles turns their nose up at burgers made with supermarket beef mince. The trick is to follow my specific direction to salt it just before cooking as the patty is far more tender once cooked. And also, lean = less flavour and less juicy (fat is where beef flavour is).

2. Burger buns – See intro for commentary. Brioche buns are premium, else any soft white buns that aren’t too gigantic (why-oh-why are Aussie hamburger buns so BIG?? So hard to cook hamburger patties that size!). Doesn’t have to be called hamburger buns, you can just get soft white rolls (best to skip crusty/seedy/wholemeal/fancy stuff).

3. Cheese – for a true cheeseburger experience, opt for the processed cheese! Sold in Australian grocery stores helpfully labelled “burger cheese”, see in post for photo.

4. Onion – If you’re not a fan of raw onion (I personally like how it breaks up the richness of the burger), you can either dice then scatter over the sauce on the base of the bun (like McDonald’s does) or cook it in a little oil with a pinch of salt and pepper (I’d use brown/yellow onions instead).

5. Gherkins – large is just more practical so you only need a few slices to cover the burger. If you only have the small ones on hand, slice them lengthwise rather than into rounds

6. Pan – If you’ve only got a non stick pan, that’s fine but just don’t cook your burger as aggressively as I do in a smoking hot skillet else you will destroy your non stick coating. You won’t get quite the same charring but it will still be delicious!

7. Nutrition – Per burger, counting burgers, toppings and buns only. Condiments including Special Sauce not included.

Nutrition

Calories: 755cal | Carbohydrates: 28g | Protein: 45g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 750mg | Potassium: 727mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 11mg | Calcium: 533mg | Iron: 5mg

Life of Dozer

Dear Dozer fans: Don’t miss Dozer’s cameo in today’s recipe video. Don’t worry about the recipe, just skip straight to 1 minutes 55 seconds to see Dozer.😂

And here he is, looking mighty unimpressed at the sad McDonald’s Big Mac I got for study purposes to compare Maccas’ special sauce to my recipe. (Spoiler: no comparison!!!)

The post Cheeseburger – double or single appeared first on RecipeTin Eats.

A great homemade burger sauce is an easy win to shift a big juicy burger from yum territory to holy-crapola-this-is-amazing land! Besides, when a burger sauce recipe is this easy and so much better, nobody has an excuse to resort to those squeezy bottles of overly-sweet sauce sold at grocery stores…..

I have two go-to burger sauce recipes: a tomato chutney-like one (25 minutes on the stove) and this creamy one (a quick 20 second mix job). You probably figured why the latter is especially popular in my circles. 😂

Copycat Heinz Secret Burger Sauce

This burger sauce is a copycat of Heinz Secret Burger Sauce. Except theirs includes acidity regulators (260, 330), stabilisers (412, 415), and preservatives (202, 224), to name a few of the more tantalising ingredients on the label.

This burger sauce recipe does not. 🙂

Even using store-bought mayonnaise, which I have done so here, this sauce still leaves the Heinz stuff in the dust! (I really need to pop a mayo recipe on my website, don’t I??!)

Sauce talk: Different sauces for burgers

With the rise of gourmet burgers, you see all sorts of condiments, sauces and relishes on hamburgers these days! But here’s a core list of my favourite burger sauces I use:

• Ketchup (or Aussie tomato sauce) – Straight out of the bottle, just as it is!

• Mayonnaise – Plain, or flavoured like this Special Burger Sauce recipe (see below).

• Yellow mustard – I’m talking the garish yellow stuff, sometimes labelled “American mustard”. (Caution: Don’t accidentally use the other bright yellow mustard, Hot English Mustard, which is spicy!)

• Creamy burger sauce (this recipe) – A mayonnaise-based savoury burger sauce, usually with little bits of gherkins in it.

• Tomato burger sauce (chutney/relish, recipe here) – A slightly chunky style sauce that’s similar to tomato chutney except not as sweet and with less earthy spices like cardamom, ginger etc.

• Thousand Island sauce – A creamy pink sauce made with a mix of mayonnaise and ketchup that’s popular with seafood (Aussies’ favourite prawn dipping sauce!) Recipe here.

• Barbecue sauce – See my Barbecue Pork Ribs recipe for a classic homemade Barbecue Sauce recipe.

Ingredients in homemade burger sauce

Here’s what you need to make this burger sauce.

• Sweet gherkins – These are gherkins that are (as the name may give away!) sweet as well as tangy rather than just tangy. Substituting with any gherkin / pickled cucumber will work fine here, but one that leans sweet is best if you want to replicate the store bought burger sauces.

• Juice from gherkin jar – We to use some of the pickling juices for tang and flavour in our sauce. A neat trick!

• Mayonnaise – I like using whole egg mayonnaise for a smoother, more rounded flavour. Hellmans and S&W are two popular brands here in Australia. Kewpie Japanese mayonnaise is extra-creamy and also great, albeit more expensive. Substitute with any ordinary mayonnaise, but the flavour may be slightly sharper and sweeter.

• American yellow mustard – We’re after that artificially bright yellow stuff here which adds flavour and colour warmth to the sauce. Not to be confused with hot English mustard which is a similar colour but very spicy! Substitute with any smooth mustard, like Dijon.

• White wine vinegar – Brings the main sharpness to the sauce. Substitute with apple cider vinegar. If you’ve only got ordinary white vinegar, reduce by about 1/3.

• White sugar – We need a little sweetness to balance the sauce. I just use white but brown will work fine too.

• Spices – Paprika (which makes the sauce a bit pinky), onion powder and garlic granules (substitute with garlic powder). Onion and garlic powder can be substituted with more of the other.

How to make special burger sauce

It’s very technical … dump and mix. 😂 We need more recipes like this!!!

Using the burger sauce – double up!

I was born with the instinct to double up – sauce on the bottom lid and smeared on the top lid or drizzled over the burger patty stack piled up in the bun. I can’t imagine just smearing it on the lid or base of the bun – am I wrong??

I know you know how to mix together a bunch of ingredients but I made a quick little how-to video for you anyway. Mainly as an excuse to show off how good hamburgers are with homemade sauce.

I hope you give this a go one day! Let me know in the comments below if you do. – Nagi x

PS. And if you want a Cheeseburger to slather this on, just head right here.

Watch how to make it

Print

Special Burger Sauce

Recipe video above. A great homemade burger sauce is an easy win to elevate a big juicy hamburger from yum to holy crapola, this is so good!!! Dead easy and so much better than store bought. Slather on your favourite burger (here are all my Burger recipes) or try the Cheeseburger recipe pictured in post!

Want a tomato one? Try this Tomato Chutney for Burgers.

Makes just over 3/4 cup, enough for 4 – 5 burgers.

Course Sauce

Cuisine Western

Keyword burger sauce, hamburger sauce

Prep Time 5 minutes minutes

Servings 4 – 5 burgers

Calories 220cal

Author Nagi

Ingredients

• 3/4 cup whole egg mayonnaise (Note 1)
• 1 tbsp American yellow mustard (Note 2)
• 2 tbsp sweet gherkins finely chopped (Note 3)
• 2 tsp gherkin juice (from the pickle jar) (Note 4)
• 2 tsp white sugar
• 1/2 tsp white wine vinegar (Note 5)
• 1/2 tsp paprika
• 1/2 tsp garlic granules (or 1/4 tsp garlic powder)
• 1/2 tsp onion powder

Cups – Metric

Instructions

• Combine all ingredients in a small bowl or jug and stir until smooth.
• Use for burgers – browse my Burger collection or try the latest and greatest Cheeseburger! I generously slather on the base bun as well as the lid (or drizzle the stack).

Notes

1. Mayo – whole egg has a smoother, more rounded flavour than non-whole-egg mayo. I like Hellmans and S&W. Ordinary mayo works fine too, kewpie is also great!

2. Mustard – not to be confused with hot English mustard which is the same colour but very, very spicy! Sub with any other smooth mustard.

3. Sweet gherkins are gherkins with a touch more sugar. Ordinary gherkins will work fine too.

4. Pickle juice – This is the juices from the pickle jar.

5. Vinegar – apple cider vinegar is the best substitute, otherwise any other clear vinegar. If using ordinary distilled white vinegar reduce by a touch (it’s a bit sharper).

6. Storage – Should keep for the shelf life of the mayonnaise. 

7. Nutrition per serving assuming 5 servings.

Nutrition

Calories: 220cal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 251mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Life of Dozer

A typical early evening stroll – he disappears off into the distance then I have to use the maximum zoom on my phone to locate him (yup, he’s peeing). 😂

The post Special Burger Sauce appeared first on RecipeTin Eats.