Bondi Portugese Chicken Burger Recipe – Australian Special
Get ready to enjoy the Bondi Portuguese Chicken Burger, a vibrant Australian special featuring marinated chicken breast grilled to perfection with Portuguese spices, all topped with creamy Portuguese-style mayonnaise and balanced by fresh toppings like crisp lettuce, ripe tomato, and creamy avocado. Inspired by the relaxed, beachy vibe of Bondi and the bold flavors of Portugal, this burger delivers a satisfying, flavor-packed experience perfect for casual cookouts or sunny beach days.
- Prep Time10 min
- Cook Time20 min
- Perform Time1 hr
- Total Time1 hr 30 min
For the Chicken Marinade Ingredients:
- 2 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 1/2 tsp chili powder (optional, for heat)
- 1 tbsp lemon juice
For the Burgers Ingredients:
- Burger buns (preferably Portuguese rolls or any good quality burger buns)
- 4-6 slices of tomato
- 4-6 lettuce leaves (or baby spinach)
- 1 avocado, sliced (optional)
- 4-6 slices of pickles (optional)
- Portuguese-style mayonnaise or your favorite mayo (recipe below)
- Sliced cheese (optional)
For the Portuguese-style Mayonnaise Ingredients:
- 1/2 cup mayonnaise
- 1 tbsp piri-piri sauce (adjust to taste)
- 1 tsp lemon juice
- 1 clove garlic, minced
Marinate the Chicken:
In a bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, dried oregano, dried thyme, ground turmeric, chili powder (if using), lemon juice, salt, and pepper.
Place the chicken breasts in the bowl and coat them evenly with the marinade.
Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.
Prepare the Portuguese-style Mayonnaise:
In a small bowl, mix mayonnaise, piri-piri sauce, lemon juice, and minced garlic.
Adjust seasoning to taste and set aside.
Grill the Chicken:
Preheat your grill or grill pan to medium-high heat.
Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
If using cheese, place a slice on the chicken during the last minute of grilling to melt slightly.
Toast the Buns:
Slice the burger buns in half.
Toast them on the grill or in a toaster until golden brown.
Assemble the Burger:
Spread a generous layer of Portuguese-style mayonnaise on the bottom half of each toasted bun.
Place a grilled chicken breast on top of the mayo-covered bun.
Add slices of tomato, lettuce leaves, avocado slices (if using), and pickles (if using) on top of the chicken.
Cover with the top half of the bun.
Serve:
Serve the Bondi Portuguese Chicken Burger with your favorite sides, such as fries or a fresh salad.
Recipe Notes
Marinating time tip: While one hour of refrigerator marinating infuses great flavor, letting the chicken rest overnight elevates the taste even more.
Spice variation: Adjust the heat by tweaking the chili powder—leave it out for a mild, family-friendly version or increase it for a bolder, spicier kick.
Avocado optional: Creamy avocado adds richness and freshness, but you can easily skip it or substitute with pickles for added crunch.
Roll choice: Using authentic Portuguese rolls enhances texture, but any hearty burger buns will work well to soak up the juicy flavors.
Serving suggestion: Pair with sweet potato fries or a crisp side salad to round out the laid-back Aussie vibe.
