BBQ hake burger

Preparation time
30 mins
Cooking time
6 mins
Difficulty
easy
Serves
5 people
Snack
BBQ hake burger

BBQ hake burger

Fire up the barbie! Guy Awford gets ready to embrace National BBQ Week (running 30 May to 5 June) with a recipe for grilled hake burger with tomato and chipotle relish, watercress and radish

There’s a primitive satisfaction to cooking outside over charcoal. It may seem instinctive, but in reality it takes a lot of practice to perfect a good barbecue technique. The best barbecues have a strong even heat which allows you to control the cooking; they are never so fierce that the food burns before it cooks.

Once you have perfected your technique there is a whole array of amazing dishes that you can cook. I love barbecuing fish, but fish burgers are great too. You can use cod or coley, but hake is meaty enough to make into a patty, sustainable and relatively cheap. The addition of eggs and breadcrumbs improves the texture and ensures the burger stays together.

To make the relish, blitz 250g of ripe tomatoes with a clove of garlic, a pinch of grated ginger and 2 red chillies – with seeds if you want it hot. Place in a heavy-based saucepan and add 150g of unrefined caster sugar, a slug of fish sauce, a teaspoon of smoked paprika, 2 chopped chipotle chilies and 50ml of red wine vinegar. Bring to the boil, reduce to a simmer and cook for about 30 minutes until the mixture has turned dark and sticky. It can be stored in sterilised jars.

BBQ hake burger

Ingredients

  • 750g hake fillet, skinned and bones removed
  • 3 spring onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons fresh marjoram, chopped
  • zest 1 lemon
  • 1 egg
  • 125g breadcrumbs
  • 5 burger buns
  • 100g watercress
  • 2 radishes
  • tomato & chipotle relish
  • 2 plum tomatoes, sliced
  • salt & pepper

Instructions

  1. Blend the hake for about 1 minute in a food processor.
  2. Tip into a large bowl and beat in the onions, garlic, herbs, egg & breadcrumbs and season.
  3. At this stage it is good to fry off a little piece of the patty mix to check the seasoning. You can then adjust to taste.
  4. Chill for at least 1 hour to set.
  5. Cook on the barbecue for a couple of minutes on each side. Grill the buns, spread on some relish, then add in the hake burger, watercress and radish.
http://legenrecipes.com/recipe/bbq-hake-burger/

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