|1 x 400 g box||Sea Harvest Hake Burgers|
|zest and juice of 1||lemon|
|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|
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.
In a small mixing bowl, mix lemon juice, zest and mayonnaise together. Set aside.
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.