Waffle Hake Burger

A cheeky take on a regular burger – crisp Hake patties sandwiched between golden waffles with bacon and sweet chilli mayo. Double up and make it a super stack!

Serves 4
Prep: 30 min
Cook 45 min

Waffle Hake Burger

Serves 4
Prep: 30 min
Cook 45 min

A cheeky take on a regular burger – crisp Hake patties sandwiched between golden waffles with bacon and sweet chilli mayo. Double up and make it a super stack!

Ingredients

Fish

1 x 400 g box of Sea Harvest Hake Burgers

Sweet Chilli Mayonnaise

2 Tbsp (30 ml) sweet chilli sauce
¼ C (60 ml) mayonnaise

Waffles

2 C (500 ml) flour
1 tsp (5 ml) salt
4 tsp (20 ml) baking powder
2 eggs
1 ½ C (375 ml) warm milk
⅓ C (80 ml) melted butter
non-stick cooking spray, or additional butter

To Serve

200 g streaky bacon
1 x 500 g bag frozen battered onion rings
sea salt

Share this recipe

Method

Fish

Preheat the oven to 220 ºC.
Lay frozen Hake Burgers onto a baking tray. Place into the oven to cook for 25-30 minutes until crunchy. Alternatively, cook in an air fryer for the recommended time.

Sweet Chilli Mayonnaise

In a small mixing bowl, mix the sweet chilli sauce and mayonnaise together. Set aside.

Waffles

In a big mixing bowl, sift the flour, salt and baking powder together. In a separate bowl, mix the eggs, warm milk and melted butter together. Add the wet ingredients to the dry ingredients and mix to incorporate. The mixture can be a bit lumpy.
Preheat a waffle iron and spray with non-stick spray. Ladle mixture onto the iron and spread around if need be, then seal. Cook until golden brown, about 5 minutes. Remove the waffles from the waffle iron and keep warm in the oven or air fryer set to 60 ºC. Repeat with the rest of the batter until all of the waffles are made.

To Serve

Pan-fry or air fry the bacon rashers until crispy. Set aside until ready to use.
Bake or air fry the onion rings for the recommended cooking time; once cooked season with salt.
You can opt to make single or double burgers. To assemble, cut the waffles into rounds using a large round cutter, roughly the size of a burger (an egg ring works well). Build your burgers by starting with a waffle base; add a few rashers of bacon, a Hake patty and a drizzle of sauce. Top with an onion ring or two, some more bacon and a final waffle top. If you’re doing a double stack, simply repeat the layers again. Serve waffle Hake burgers with a side of onion rings and extra sauce, tuck in!

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

How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.