Home Burgers Hake Burgers In Simple Steps

Hake Burgers In Simple Steps


This weekend, close to Easter, I propose these wonderful hake burgers recipe. You will see how easy it is to make this magnificent recipe with just a few ingredients. An excellent idea for light and nutritious meals, irresistible for the little ones in the house. Cheer up for this fantastic and exquisite recipe!

Hake is a white fish with a high nutritional value. Because it is a source of vitamins and minerals, and also low in calories, it is included in different types of diets. In addition, it provides omega-3, an important fatty acid, which provides multiple benefits at the cognitive level in children, adults and the elderly.

Let’s talk about the recipe:

Preparing this recipe is easy because it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are few and often used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.

About the ingredients:

Fresh or frozen hake?

Preferably, whenever possible, use fresh and boneless hake (without bones). Since not only will its flavor be more powerful and tasty, but it will also keep all its properties intact. As well as its protein concentration, for example, which provides an important advantage during its preparation.

This protein contained in the hake, when you work it a little with your hands, develops and acts like a glue. As a result, firm and solid medallions are achieved that do not fall apart during cooking without the need to use ingredients that bind, such as eggs, for example.

However, you can use frozen hake, which is thawed before mince. But it should be noticed that, consequently, a hake with a proportional reduction in its flavor and properties is obtained. Likewise, an increase in liquid product of the ice during its freezing time.

That is why it may not have the same sticking power as fresh hake, and some ingredient is needed to help bind. That ingredient should probably be a solid ingredient that helps absorb that extra amount of liquid. Generally, breadcrumbs work very well, celiac use batter without taac (gluten-free).

About the burgers:

Being similar to chicken meat in terms of protein and quality, hake tends to dry out if the cooking time is prolonged. For this reason, sometimes, during preparation, an ingredient is added that helps reduce its drying out during cooking and makes its texture more pleasant when consumed.

Different ingredients such as chopped bacon or slices of white bread soaked in beaten egg can be used. Likewise, there are other options that are usually used to provide a better flavor to these hake burgers. For example, mashed potatoes, instant mashed potatoes, grated cheese, grated carrots, etc.

To assemble the burgers, you can use a classic burger mold. It is convenient to use plastic food dividers so that handling or storage is easy and practical. Another option is to use a round pastry cutting ring. Also, it can be done in a traditional way, compacting well with your hands.

The size of the medallions can vary according to the personal taste of each one. A standard size varies between 100 and 120 grams of preparation. In fact, with the quantities given in this recipe, you get 6 hake burgers of approximately 110 grams each.

About Cooking:

To cook the burgers, you can use different ways such as the pan, grill, oven or microwave with vegetable spray or a few drops of oil. In any case, it is recommended that the option you choose is made at a low-medium temperature.

The reason for using a medium-low temperature is that, being thick burgers, the heat takes time to reach the center. So by cooking it this way, at this temperature, a uniform cooking is achieved. On the other hand, when they are cooked at a high temperature, they brown on the outside, remaining raw in the center.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

Don’t forget to follow me on social networks to know the latest news about my recipes!

Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes Locos Por Los Dulces and for vegan recipes Veganisimos.

Hake Burgers Recipe

Serves: 3 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Boneless hake 500 g / 17.64 oz / 1.102 lb
  • Salt 6 g / 1.21 oz / 1 tsp
  • Green onion 3
  • Slices of bread 3
  • Lemon zest 1
  • Egg 1
  • Garlic 1
  • Pepper
  • Parsley
  • Gluten free breadcrumbs / Breadcrumbs c / n
  • Optional: chopped bacon, mashed potatoes, instant mashed potatoes, grated carrot, etc.



  1. In a bowl, place the minced hake, the minced garlic, the green part of the chives and the lemon zest. Season to taste. Mix. Medallones De Merluza Rebozados Caseros
  2. Remove the crust from the bread slices and cut into pieces. Soak with the beaten egg. If it is not fresh fish, add 1 or 2 tablespoons of breadcrumbs (optional). Knead until integrated. Store in the refrigerator for 30 minutes.Medallones De Merluza Rebozados CaserosMedallones De Merluza Rebozados Caseros
  3. Place a quantity of preparation in the burger mold and level with a spoon. Form the burger by pressing the handle of the mold to compact. Use food dividers to facilitate handling.Medallones De Merluza Rebozados Caseros Medallones De Merluza Rebozados Caseros
  4. Cook on a hot griddle or pan with a few drops of oil or vegetable spray for 5-10 minutes. Flip halfway through cooking. Hamburguesas De Merluza CaserasHamburguesas De Merluza CaserasHamburguesas De Merluza Caseras


  • In oven: at medium temperature, bake for 20 minutes. Depending on its size and thickness.
  • Frozen fish: once cooked the medallions can be frozen.
  • Fresh fish: can be frozen raw.
  • You get 6 medallions of approximately 110 g / 3.88 oz / 0.24 lb each.
  • Celiacs use gluten-free ingredients.
  • Slices of bread can be replaced by minced bacon (50 g / 1.76 oz / 0.11 lb).
  • Use salt-free batters or adjust their quantity accordingly.
  • Burger buns ideas here.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @locosporlacomida.

You may also like

Leave Comment

* By using this website you agree with the storage and handling of your data by this website. Accept Read More