Fino Pitta

Name: Fino Pitta
Prep time: 30 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Down Town Classics
Ingredients: Chicken Breast — 500 g; Medium Peri-Peri Marinade — 132 g; Salt — ½ tsp; Black Pepper — ¼ tsp; Paprika — 1 tsp; Garlic Powder — ½ tsp; Red Chilli Powder — ½ tsp; Red Onion — 4; Melted Butter — 42 g; Olive Oil — 1 tbsp; Balsamic Vinegar — 2 tbsp; Caster Sugar — 1 tbsp; Salt — 1 tsp; Mayonnaise — 175 g; Lemon Juice — 2.5 tbsp; Black Pepper — ½ tsp; Salt — 1 pinch; Garlic Cloves — 3; Halloumi Cheese — 1 block; Burger Buns — 6; Lettuce — 1 head; Oil — 1 tbsp

This sensational homemade Fino burger features succulent Peri-Peri marinated chicken breast grilled to smoky perfection, layered with melted halloumi cheese and sweet caramelised onion relish. Finished with creamy garlic aioli and crisp lettuce inside a toasted bun, this ultimate takeaway favourite delivers an irresistible burst of smoky, savoury flavour straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 25 minutes

Servings: 6

Notes:

Soak the chicken breast pieces in salted water for 15 minutes before draining to ensure the meat remains tender and juicy.

Marinate the chicken in a blend of medium Peri-Peri marinade, salt, black pepper, garlic powder, red chilli powder, and paprika for at least one hour or overnight.

Caramelise sliced red onions slowly in a pan with butter, olive oil, balsamic vinegar, caster sugar, and salt until rich and sticky.

Prepare a creamy garlic aioli by mixing mayonnaise, lemon juice, black pepper, a pinch of salt, and minced garlic cloves.

Grill the marinated chicken on a medium-heat barbecue, basting with any remaining marinade, until charred and cooked through.

Toast the burger buns and grill oiled halloumi cheese slices until golden brown on both sides before assembling the burger.

Marinate Chicken
Submerge chicken breasts in salted water for 15 minutes, drain, then toss with medium Peri-Peri marinade, salt, black pepper, garlic powder, red chilli powder, and paprika, and refrigerate for one hour.

Make Caramelised Onions
Heat oil and butter in a pan, fry sliced red onions until translucent, then stir in balsamic vinegar, caster sugar, and salt, and simmer on low heat for 10 minutes until caramelised.

Make Garlic Aioli
Combine mayonnaise, lemon juice, black pepper, salt, and minced garlic in a small bowl and mix well until smooth.

Grill Chicken
Cook the marinated chicken breasts on a medium-heat barbecue for 10 to 15 minutes, flipping once and basting with leftover marinade.

Grill Cheese and Toast Buns
Place oiled halloumi cheese slices and halved burger buns onto the barbecue, grilling until the cheese is golden and the buns are lightly toasted.

Assemble and Serve
Layer the toasted bottom bun with garlic aioli, lettuce, grilled Peri-Peri chicken, halloumi cheese, caramelised onion relish, extra aioli, and lettuce, crown with the top bun, and serve.