Oporto Burger

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Habanero

  Yellowbird

  15g

• Lemon juice

  Raw

  ½ cup or 122g

• Ginger

  Spices, ground

  2 tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  6 tbsp or 84g

• Paprika

  Spices

  2 tsp or 4g

• Garlic

  Raw

  4 clove or 12g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Red Chili Crystal Flakes

  Falksalt

  1 tsp or 20g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Salt

  Table

  1 tsp or 6g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Mayonnaise

  Regular, with salt

  ¼ cup or 55g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Provolone cheese

  4 slice (1 oz) or 112g

Directions

1. Gather the ingredients.
2. In a metal mixing bowl, combine the chopped habanero chiles, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chile flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4. Add the chicken breast fillets to the remaining chile sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chile sauce and shake off any excess. Lightly dredge the breasts, one at a time, in the flour-salt mixture.
6. Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through—the internal temperature will register 165 F.
7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese, and then spoon on some of the remaining chile sauce. Serve immediately with a fresh green salad to cool the palate.
8. (source: https://www.thespruceeats.com/portugese-chicken-burger-recipe-256295)