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 just a 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 its preparation, an ingredient is added to help reduce its dryness and its final texture is pleasant.
Among them, you can use different ingredients such as chopped bacon or white bread slices soaked in beaten egg. Likewise, there are other options to provide a better flavor to these hake burgers. For example, mashed potatoes, instant mashed potatoes, grated cheese, grated carrots, etc.
To mold the hamburgers, there are some different ways. Like a classic mold or hamburger press, pastry ring, round cookie cutter, etc. Also, compacting the mixture well with the hands. It is recommended to use plastic food dividers for an easy, convenient handling and storage.
The size of the medallions can vary according to the personal taste of each one. A burgers standard size has between 100 and 130 grams of preparation. In fact, with the amounts given in this recipe, it yields 6 hamburgers of approximately 110 grams each. They can be frozen for 3 months.
About Cooking:
Finally, they are cooked at medium-low temperature, either in a frying pan, griddle, oven or microwave. In this way, uniform cooking is achieved when they are thick, since the heat takes time to reach the center of the hamburger On the other hand, if a high temperature is used, they are browned on the outside and remain raw in the center.
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