Poutuguese peri peri Chicken Burgers with Potato Wedges

The BEST part of these burgers is you use the same base sause to make the chicken and the mayo sauce which you put in you chicken burgers as well as using it as a dipping sause for you wedges! OMG so we have like a three in one sauce going on here! I love it.

Portuguese peri peri chicken burgers with potato wedges

recipe-

4 chicken thigh fillets, trimmed, chopped

1/4 cup sour cream (or yoghurt)

1/2 cup whole-egg mayonnaise

Potatos, for wedges

1 teaspoon onion powder

1 1/2 teaspoons paprika

3/4 teaspoon salt

1/4 cup extra virgin olive oil

lettuce leaves

2 tomatoes, sliced

peri peri sauce-

1/2 tsp chilli powder

1 large red capsicum, roughly chopped

5 garlic cloves

1/4 cup vegetable oil

1/3 cup balsamic vinegar

2 tablespoons paprika

1 tablespoon dried oregano

2 teaspoons onion powder

1 1/2 teaspoons caster sugar

1 1/2 teaspoons salt

method- Make Peri Peri Sauce Place all ingredients and a pinch of ground black pepper in a food processor. Process until smooth. Transfer 1/2 cup of the Peri Peri Sauce to a large snap-lock bag. Add chicken. Seal bag. Toss to coat. Refrigerate for at least 3 hours, or up to 24 hours. Refrigerate remaining sauce. Combine 1/4 cup of the Peri Peri Sauce, sour cream and mayonnaise in a bowl. Refrigerate until required. Preheat oven to 220°C/200°C fan-forced. Place potatos in a bowl. Add onion powder, paprika and salt. Toss to coat. Drizzle with 2 tablespoons oil. Place in a large baking tray in a single layer. Bake for 40 to 50 minutes, turning once, until golden and crispy. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Place lettuce and tomato on roll bases. Top with chicken and a little sour-cream mixture. Drizzle with extra Peri Peri Sauce, if desired. Serve with wedges and remaining sour cream mixture.