Peri-Peri Hake Burger

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.

Caramelised Onions

• Peel the onions and thinly slice into rings (alternatively, slice the whole onions in halves, then thinly slice into half moons).
• Heat the olive oil in a frying pan. Add the onions and sauté over low heat for about 20 minutes, or until soft and translucent. Add the sugar and cook for a further 5 minutes. Season with a little salt and freshly ground pepper. Remove from the pan and set aside to cool.

Homemade Peri-Peri Mayonnaise

• Begin by charring the red pepper well over an open gas stove flame. Once charred, enclose the pepper in a plastic bag or a cling wrap-covered bowl to allow it to sweat, this makes it easier to remove the skin. Peel the skin and discard, remove the seeds and then roughly chop the pepper.
• Combine the pepper and all of the rest of the ingredients, except the mayo, in the jug of a blender (or use a hand blender). Blitz to form a smooth sauce. Transfer the sauce to a small saucepan over medium heat. Bring it to a boil, then reduce the heat and simmer for 20-30 minutes. Taste and adjust the seasoning. Allow the sauce to cool completely and then swirl 2-3 tablespoons of sauce through the mayonnaise, if you prefer it more spicy, add more.
  Any remaining Peri-Peri sauce can be stored in a clean, sterilised jar.

To Serve

• Bake or air fry the potato wedges for the recommended cooking time; once cooked season with salt.
• Toast the buttered rolls in a dry frying pan over medium-high heat until golden brown.
• Spread some peri-peri mayo on the base of each bun. Add lettuce and tomato, and then a crispy Hake burger. Top with a spoonful of caramelised onions, a small handful of fresh microgreens, if using, and a final drizzle of sauce. Close with the bun top and serve the burgers with potato wedges and extra sauce on the side.