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Home Recipes
Dinner

Hake Burgers

Why not turn your tilapia into a savory patty you can eat on a brioche bun? Don't skip the quick-pickled onion relish on top.

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 chive
    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

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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