|1 x 400 g box||Sea Harvest Hake Burgers|
|1/3 cup||olive oil|
|1||large red pepper|
|1||red onion — peeled & roughly chopped|
|5||garlic cloves — peeled|
|1/2 cup||African bird’s eye chillies — stalks trimmed|
|2||tomatoes — blanched in boiling water, skins removed & roughly chopped|
|2 tbsp||olive oil|
|juice and zest of 1||lemon|
|1/4 cup||red wine vinegar|
|1 tbsp||granulated sugar|
|1/2 tbsp||smoked paprika|
|1/2 tbsp||sea salt|
|1/2 tsp||freshly ground black pepper|
|600 g||frozen oven bake potato wedges|
|4||Portuguese rolls — sliced and buttered on both sides|
|1||tomato — sliced|
|small handful||micro greens — washed (optional)|
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.
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.
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.