Nandos Peri Peri Katsu Burger

Prepare your lean beef mince into a bowl, mixing and breaking up the chuck with a fork so it appears as an unformed consistency.

Add your 1 crushed garlic clove, 1 table spoon of Katsu Curry granules, 1 teaspoon of Mild Curry Powder and a teaspoon of Black Pepper to the beef mince.

Using a fork, mix them all together well so that the blend is consistent throughout.

Add a heaped teaspoon of mustard to the mix and continue to blend it with a fork. You don’t need too much mustard, but you will notice that the beef mince begins to bind together.

We use French’s Mustard as it is very tasty as a garnish to burgers, but you can use whichever brand you choose.

Now it’s time to add that Nando’s kick to the recipe.  A tablespoon of Nando’s Peri-Peri sauce added and mixed into the beef mince mixture and you will notice how well it is binding together in your bowl now.

Optionally you can add a light sprinkle of Nando’s Flavour Shaker spices to the beef mince mixture.  It adds a little more kick to the burger taste if you like your Nando’s flavours as we do.

After you have mixed that all together with your fork you can divide the mixture into mince balls and then squash them to form and shape your burger patties.   In this example we have made 3 different sizes of patties, however they are equal in thickness so they cook evenly.

On a medium high heat, get your Peri-Peri Burger sizzling in the pan with a little olive oil (or your equivalent choice) for about 6-10 minutes, occasionally flipping them carefully after 2 minutes.

…or Air Fry them. Alternatively to cooking them in a pan, you can of course air fry the burgers.  Depending on your air fryer model, it’s 180 degrees for 6 minutes. Turn and another 5 minutes should do it.

Serve in a soft white bread roll with a side of fresh salad, onion rings and fries or whatever you choose to accompany this delicious burger.