Preheat oven to 220°C. Place fish fingers and chips onto baking sheets lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper.

Bake fish fingers for 15 - 20 minutes or until golden brown and cooked through. After 10 minutes, turn the chips and continue cooking for a further 8 - 12 minutes until crispy and golden.

To make tartar sauce, combine mayonnaise and pickle relish in a small bowl and stir to combine.

To assemble the burgers, place fish fingers onto the buns and top with cooked ground beef, fresh lettuce leaves, tomato slices and tartar sauce. Serve with chips on the side. Enjoy!