The Bondi chicken burger was born in 1986 in a small Portuguese charcoal chicken shop in North Bondi. The burger was so delicious that word quickly spread and it drew customers from all over Sydney.
What made the burger so irresistible then, and still today, is the freshly grilled, marinated chicken and the now legendary secret chilli sauce, whose ingredients no one has ever guessed.
The Portuguese charcoal chicken shop, now known as Oporto, was established by Antonio Cerqueira. Despite its success Oporto took almost 10 years to open its second location. There are now 100 stores across Australia and New Zealand with 15 new stores opening each year.
Oporto has a whole range of items on the menu however, without doubt, the Bondi Chicken Burger is the most famous, with Oporto selling approximately 7 million burgers a year.
In 2008, the 100% Australian company will open its first stores in the United States and the United Kingdom. The franchise is also investigating opportunities in China, the Middle East and other South East Asian countries.
I ate my first Bondi Chicken Burger in 1994. It was a revelation and different from anything out there on the market. The chicken was marinated with the secret sauce which I believe to be similar to the Portuguese “peri peri” sauce -- a combination of habanero chillies, dried chilli flakes, paprika, lemon juice, garlic, ginger and oil.
The chicken would be grilled and then served on a fresh, soft bun with lettuce, mayonnaise, a slice of cheese and a lick of the chilli sauce. It was heavenly.
I have done my best to replicate the famous burger with excellent results. You can too with this recipe.
Check this page for updates on international store openings in the near future.
