Mild Peri Peri Chicken Burger

Serves 10 people | Cooks In 25 mins


  • 2000g Skin off Chicken Breasts
  • 60g Chef's Pass Peri Peri Mild Marinade
  • 60g Vegetable Oil
  • 400ml Milk Peri Peri Mayo
  • 1500g Peri Peri Sweet Potato Wedges
  • 2x Little Gem Lettuce (Whole Leaves)
  • 5x Sliced Plum Totatoes
  • 10x Brioche Burger Buns

Allergy information

Gluten, Eggs, Lactose

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  1. Mix the Chef's Pass Peri Peri Milk Marinade and vegetable oil together and coat the chicken breats evenly. Allow to stand for 20 minutes.
  2. Cook the chicken breasts in the oven at 180°C for 20-25 minutes ensuring the chicken reaches a core temperature of at least 72°C.
  3. Toast the brioche buns.
  4. Apply 10g of the Mild Peri Peri mayo to each bun.
  5. Divide the chicken, lettuce and tomatoes between the buns.
  6. Secure the bun lids with skewers and place on a place.
  7. Divide the remaining mayo between the ramekins and place on the place.
  8. Ensure the potato wedges are hot.
  9. Serve on a board, small ramekin for mayo and skewer to hold the burger together.