Make your own Double Bondi Burger at home with this high-protein, low-calorie fakeaway recipe. All the Oporto-inspired flavor, lighter macros, and done in under 30 minutes!
Why you will love this Double Bondi Burger Recipe
High Protein: Each burger packs 40g protein, perfect for hitting your daily protein goals while still feeling like a treat.
Low Calorie: Enjoy a loaded, satisfying burger for only 425 calories.
Fakeaway Style: All the flavor of your fave Oporto Double Bondi Burger, made healthier and cheaper at home.
Quick & Easy: Simple ingredients and easy steps – perfect for weeknight dinners or meal prep.
Customizable: Easily adjust spice level, toppings, or buns to fit your taste or dietary needs.
Ingredients for Double Bondi Burger Recipe (2 burgers):
For the Chicken:
- 250g chicken breast
- 1/2 tsp garlic paste
- 1 tsp portuguese chicken seasoning (divided between chicken marinade and coating)
- Juice of 1/2 lemon
- 10g flour
- 10g Soy OR Whey Protein Crisps- Can sub for flour or breadcrumbs
- 1/4 tsp paprika
For the homemade Oporto Chilli Sauce:
- 1 heaped tbsp chilli paste
- 5g olive oil
- 1 tsp sweetener- I use Natvia.
- 1/4 tsp garlic paste
- 1/4 tsp dijon mustard
- 1/4 tsp ginger paste
- 1-2 tsp white vinegar
- dash of paprika
For the Burger:
- shredded iceberg lettuce
- 2x low calorie cheese slices- I use bega light cheese slices (40 cals per slice)
- 2x low calorie brioche burger buns- I either use the Toscana brand from Coles (155 cals per bun) OR the Bon Appetit brand from Aldi (they are 160 cals per bun)
- 20g light mayo
- olive oil spray
Macros For Double Bondi Burger
Per burger (2):
Calories: 425 cals
Carbohydrates: 32g
Protein: 40g
Fat: 15g
Cooking Tips for Double Bondi Burgers
Crush your protein crisps finely: You want a good crumb texture, too chunky and it won’t stick well- I pulse mine in a food processor.
Add Cheese Slices a minute before removing chicken from the pan: This allows the cheese to melt slightly without overcooking the chicken.
Thinly slice your chicken breast: The thinner the fillets, the quicker and more evenly they cook. It also helps mimic that fast-food chicken patty vibe.
Don’t overcrowd your pan: Fry 2 fillets at a time to maintain a steady heat and get that perfect golden crumb.
Steam bun: Wrap your burger bun in a damp paper towel (not soaking wet, just lightly damp), then microwave it on a plate for 10–15 seconds. This traps steam around the bun, making it warm, soft, and pillowy — just like the classic McChicken bun. Only do one bun at a time so it doesn’t get soggy.
Make your Oporto chili sauce dupe in advance: The flavors develop even more if you prep it a few hours earlier or the night before.
Shred your lettuce thinly: Finely shredded iceberg gives that perfect crunch and classic fast-food texture.
FAQ
Can I make these gluten-free?
Yes! Use gluten-free flour or corn or tapioca starch + protein crisps.
Can I bake or airfry the chicken instead of panfrying?
Yep – bake at 200°C (400°F) for 15–20 mins, flipping halfway, until crispy and cooked OR airfry at 190c for 10-12 minutes flipping halfway
Can I meal prep the chicken fillets?
100%. Reheat in the airfryer for 3–5 minutes for that just-cooked crispiness.
Double Bondi Burger- high protein, low calorie fakeaway
Ingredients
Method
- Using a sharp knife, carefully slice a chicken breast (about 250g-300g) horizontally into 4 thinner fillets. Place each fillet between two sheets of baking paper or plastic wrap, and gently pound with a meat mallet or rolling pin until evenly flattened.
- In a bowl, combine the chicken fillets with minced garlic, Portuguese chicken seasoning, and a squeeze of fresh lemon juice. Toss well to coat. Cover while you prepare the coating and chilli sauce.
- Mix all the chilli sauce ingredients until well combined, set aside.
- In a shallow bowl, mix together plain flour, finely crushed soy protein crisps (pulse them in a food processor until they resemble coarse breadcrumbs), and a generous amount of Portuguese chicken seasoning and paprika.
- Coat each marinated fillet in the crumb mixture. Press firmly to ensure a good even coating.
- Heat a non-stick pan over medium-high heat and lightly spray with oil. Cook each fillet for approximately 3-4 minutes per side, or until golden and cooked through. About 1 minute before removing from the pan, place half a slice of cheese on each fillet and allow it to melt slightly.
- Optional (but recommended) Steam the burger bun: Wrap each burger bun in a lightly damp paper towel and microwave for 15-20 seconds to warm and soften.
- Spread a light layer (10g per burger) of light mayo onto both sides of the bun, add shredded lettuce, stack two crispy chicken fillets with melted cheese, generously drizzle with your Oporto-style chili, and top with the remaining bun. Serve immediately and enjoy!
Nutrition
Notes
- 400g white potato, sliced into thin fries
- Olive oil spray
- salt
- Rinse the fries with water to rinse off the starch
- Microwoave in a bowl of water or boil on the stove for 6-8 minutes
- Drain & pat dry, spray with olive oil and airfry at 160c for 10 minutes, then 200c for 5 mins shaking halfway OR bake at 220c for 12-15 minutes flipping halfway
- Sprinkle with Salt or peri peri seasoning and serve as a side
