Food & Cooking Recipes Ingredients Seafood Recipes Hake Burgers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 55 mins Total Time: 1 hr 55 mins Servings: 8 Cutting the fish by hand keeps the texture of the patties light and fluffy. Ingredients 2 ½ pounds skinless hake or cod 2 large eggs, beaten ⅓ 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 Directions 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. Rate it Print