Hake Burgers

Photo: Linda Pugliese
Prep Time:
55 mins
Total Time:
1 hr 55 mins

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


  • 2 ½ pounds skinless hake or cod

  • 2 large eggs, beaten

  • cup plus ½ cup mayonnaise

  • 1 ½ cups fresh breadcrumbs

  • ¼ cup capers, coarsely chopped

  • ¼ 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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