Basil pesto and baby tomato hake burger

Sea Harvest
4 servings Prep: 15 mins, Cooking: 30 mins
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Plump baby tomatoes and basil pesto add freshness and a little Italian flair to this golden hake burger.

By Independent Contributor November 21 2023
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Ingredients (10)

1 x 400 g box Sea Harvest Hake Burgers
Lemon mayonnaise
zest and juice of 1 lemon
1/2 cup mayonnaise
To serve
600 g frozen oven bake potato chips
4 seeded hamburger buns — sliced and buttered on both sides
200 g cherry tomatoes
sea salt and black pepper
2 tsp balsamic vinegar
4 lettuce leaves — washed
4 tbsp basil pesto
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For the fish:

Preheat the oven to 220ºC.

Lay frozen Hake Burgers on a baking tray. Cook in the oven 25–30 minutes until crunchy. Alternatively, cook in an air-fryer for the recommended time.

For the 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, then add the balsamic vinegar. Leave to macerate until ready to assemble.

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