"10,000 miles from Bondi" Burger

I've had a craving recently (and if anyone asks if I am pregnant I will slap you with a chicken fillet. I am not; I am greedy). Unfortunately, my current hemisphere of residence makes it difficult to access the wonder of delectability that is the Oporto Bondi Burger. While there are, apparently, two Oporto franchises in the UK, I get to Sydney more often than I get to Victoria Station, so it isn't actually much help to me.

I decided that I had to try to replicate the chilli sauce that is the heart & soul of the Bondi Burger. It's sprightly but not too hot, it has an elusive taste of ginger and it is generally the best thing that ever happened to a chicken burger.

Fortunately, someone else had done all the work for me, and put this taste-a-like recipe on t'internet.

I followed the marinade and sauce recipe pretty much exactly (I used crushed dried chillies in oil instead of the powdered dry chillies), but then I used thigh instead of breast.

My other change was to use the Jamie Oliver method for flattening chicken that I missed out on when we barbecued our chicken a while ago. And I tell you what, that is genius. Because I don't have a pan of the right size, I heated one of my heavy Le Creuset lids in the oven for a while, and when it was roasting hot I pressed the chicken with it.

The taste-a-like was exactly my food-memory of Bondi burgers. Only problem was that I thought we had mayo and we didn't, so there was the slightest shortfall in the perfect satisfaction of the craving. Such a good thing I can make them again, isn't it?