Peri-Peri Hake Burger

A crunchy Hake burger topped with sweet caramelised onions, with heat from a fiery and punchy peri-peri mayo sauce.

Serves 2-4
Prep: 30-45 min
Cook 30 min

Peri-Peri Hake Burger

Serves 2-4
Prep: 30-45 min
Cook 30 min

A crunchy Hake burger topped with sweet caramelised onions, with heat from a fiery and punchy peri-peri mayo sauce.

Ingredients

Fish

1 x 400 g box of Sea Harvest Hake Burgers

Caramelised Onions

⅓ C (80 ml) olive oil
4 whole white onions
2 tsp (10 ml) salt
2 Tbsp (30 ml) granulated sugar

Homemade Peri-Peri Mayonnaise

1 large red pepper
1 red onion, peeled & roughly chopped
5 garlic cloves peeled
½ C (125 ml) African bird’s eye chillies, stalks trimmed
2 ripe tomatoes, blanched in boiling water, skins removed & roughly chopped
2 Tbsp (30 ml) olive oil
juice and zest of 1 lemon
¼ C (60 ml) red wine vinegar
1 Tbsp (15 ml) granulated sugar
½ Tbsp (7.5 ml) smoked paprika
½ Tbsp (7.5 ml) sea salt
½ tsp (2.5ml) freshly ground black pepper
½ C (125 ml) mayonnaise

To Serve

600 g frozen oven bake potato wedges
4 Portuguese rolls, sliced and buttered on both sides
4 lettuce leaves
1 tomato, sliced
small handful mixed micro greens, washed (optional)

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Method

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.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.