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Australia

BM Foods

Ladismith Cheese

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FIND A FACTORY STORE

Basil Pesto & Baby Tomato Hake Burger

Plump baby tomatoes and basil pesto add freshness and a little Italian flair to this golden Hake burger.

Serves

4-6

Prep

15

Cook

30

Ingredients

Fish

  • 1 x 400 g box of Sea Harvest Hake Burgers

To Serve

  • 600 g frozen oven bake potato chips
  • 4 seeded hamburger buns, sliced and buttered on both sides
  • 200 g punnet cherry tomatoes
  • sea salt and black pepper
  • 2 tsp (10 ml) balsamic vinegar
  • 4 lettuce leaves, washed
  • 4 Tbsp (60 ml) basil pesto

Preparation & Cooking

Fish

  • Preheat the oven to 220 ºC.
  • Lay frozen Hake Burgers onto a baking tray. Place into the oven to cook for 25-30 minutes until crunchy. Alternatively, cook in an air fryer for the recommended time.

Lemon Mayonnaise

  • In a small mixing bowl, mix lemon juice, zest and mayonnaise together. Set aside.

To Serve

  • Bake or air fry the potato chips for the recommended cooking time; once cooked season with salt.
  • While the chips are cooking, quarter the cherry tomatoes and add to a bowl. Season with salt and black pepper, and then add the balsamic vinegar. Leave to macerate until ready to assemble.
  • Toast the buttered rolls in a dry frying pan over medium-high heat until golden brown.
  • Spread some lemon mayo on the base of each bun. Add lettuce and then a crispy Hake burger. Add a drizzle of mayo and a few macerated baby tomatoes. Drizzle about a tablespoon of basil pesto over the top of each burger and close with the bun top. Serve the burgers with potato chips and extra pesto on the side for dipping.

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