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–+ servings

Double Bondi Burger- high protein, low calorie fakeaway

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 burgers
Course: Main Course
Calories: 425
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 250 g chicken breast
  • 1/2 tsp garlic paste
  • 1 tsp portuguese chicken seasoning divided between chicken marinade and coating
  • Juice of 1/2 lemon
  • 10 g flour
  • 10 g Soy OR Whey Protein Crisps Can sub for breadcrumbs or flour
  • 1/4 tsp paprika
Homemade Oporto Chilli Sauce
  • 1 heaped tbsp chilli paste
  • 5 g olive oil
  • 1 tsp sweetener *see notes
  • 1/4 tsp garlic paste
  • 1/4 tsp dijon mustard
  • 1/4 tsp ginger paste
  • 1-2 tsp white vinegar
  • dash of paprika
Extras
  • shredded iceberg lettuce
  • 2 ow calorie cheese slices *see notes for brand rec
  • 2 low calorie brioche burger buns *see notes for brand rec
  • 20 g light mayo
  • olive oil spray

Method
 

  1. 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.
  2. 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.
  3. Mix all the chilli sauce ingredients until well combined, set aside.
  4. 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.
  5. Coat each marinated fillet in the crumb mixture. Press firmly to ensure a good even coating.
  6. 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.
  7. 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.
  8. 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

Calories: 425kcalCarbohydrates: 32gProtein: 40gFat: 15g

Notes

*Crisps: Whey or Soy Protein 
*low calorie cheese slices- I use bega light cheese slices (40 cals per slice)
*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)
*sweetener- I use Natvia.
 
Serve with a side of healthy fries:
  • 400g white potato, sliced into thin fries
  • Olive oil spray
  • salt
  1. Rinse the fries with water to rinse off the starch
  2. Microwoave in a bowl of water or boil on the stove for 6-8 minutes
  3. 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
  4. Sprinkle with Salt or peri peri seasoning and serve as a side

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