Hake Burgers Recipes

HAKE BURGERS

Steps:

• Cut fish into 1/4-inch pieces, then coarsely chop until it holds together. Mix with eggs, 1/3 cup mayonnaise, breadcrumbs, capers, chives, 1 teaspoon salt, and cayenne. Form into 8 patties, each about 3 1/2 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Cook 4 burgers, flipping once, until golden brown and cooked through, about 10 minutes. Repeat with remaining oil and burgers.
• Combine remaining 1/2 cup mayonnaise and mustard. Brush split sides of buns with oil; lightly toast in skillet. Sandwich burgers in buns with mayonnaise mixture, red onions, and watercress.

HAKE WITH PAPRIKA OIL POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes in a pan of salted water with a bay leaf for about 12 mins, or until tender. Drain, reserving the cooking water.
• Heat 1 tbsp olive oil with a bay leaf in a non-stick frying pan. Add the red onion, season with salt and pepper and fry gently. After 5 mins add a tbsp of white wine and cook for a further 10-15 mins, until softened, fragrant and starting to caramelise.
• Season the hake steaks and rub with a little olive oil. Put them in a roasting tin and pour in the wine and 100ml of the potato water, along with the tbsp olive oil and parsley sprig. Cook for 10 mins in the oven, or until the steaks are opaque and flaking.
• Cook the broccoli in salted water for 3-6 mins (depending on thickness) until tender. Season with lemon juice and black pepper. Pour the rest of the oil into the onion pan and gently warm it - you want it warm, but not scalding or sizzling. Stir in the smoked paprika, then turn off the heat.
• When the fish is ready, toss the potatoes through the onions and warm oil, and divide between plates. Remove the fish from the water with a fish slice and put on the plates with the broccoli. Drizzle over the remaining paprika oil and serve.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.