New This Month

Hake Burgers


Cutting the fish by hand keeps the texture of the patties light and fluffy.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Linda Pugliese

Source: Martha Stewart Living, July/August 2016


  • 2 1/2 pounds skinless hake or cod
  • 2 large eggs, beaten
  • 1/3 cup plus 1/2 cup mayonnaise
  • 1 1/2 cups fresh breadcrumbs
  • 1/4 cup capers, coarsely chopped
  • 1/4 cup minced fresh chives
  • Coarse salt
  • Pinch of cayenne pepper
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons Dijon mustard
  • 8 brioche buns, split
  • Quick-Pickled Red Onions
  • Watercress sprigs


  1. 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.

  2. 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.

  3. 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.

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