Oven-Baked Hake Fishburger

I don’t think I’ve ever heard anyone say ‘no’ to burgers!

Everyone has their favourite kind, but have you tried this healthier alternative to classic fried fish - the oven-baked hake fillet burger?

Did you know that the first fishburger came into being in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio? And let me say, Ray Kroc did not like the idea very much!

So how did it happen?

McDonald’s was at the time keeping it simple and focusing just on burgers and fries. However, most of the people in the area were Catholic, so this meant that every Friday and during Lent they didn’t eat meat. So the business was struggling.

Funnily enough, McDonald's was at the same time developing a meatless burger called ‘the Hula Burger’ made of fried pineapple and cheese between two pieces of a bun.

So on Good Friday in 1962 Ray said to Lou: “Well, Lou, I’m going to put your fish sandwich on (a menu) for a Friday. But I’m going to put my special sandwich on, too. Whichever sells the most, that’s the one we’ll go with.”

Groen sold 350 sandwiches and Ray Kroc sold only 6!

Cut hake fillets in halves, lightly spray with olive oil, then season with salt, pepper and garlic powder.

Mix corn flour, sesame seeds and a pinch of salt, then coat the fish in the mix.

Spread over a lined baking sheet, lightly spray again with oil and bake in a preheated oven at 200°C/392°F for about 20 minutes.

Spread tartar sauce on both sides of the buns, put 2 pieces of fish per a burger, top with lettuce, sweetcorn and fresh bean sprouts.

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Oven-Baked Hake Fishburger

Yield: 2

Ingredients

• Hake - 2 fillets
• Corn flour - 5 tablespoons
• Sesame seeds - 3 tablespoons
• Olive oil - 2 teaspoon
• Garlic powder - 1/2 teaspoon
• Tartar sauce - 4 tablespoons
• Lettuce - 2/3 cup
• Sweetcorn - 4 tablespoons
• Bean sprouts - 4 tablespoons
• Burger buns - 2

Instructions

1. Cut hake fillets in halves, lightly spray with olive oil, then season with salt, pepper and garlic powder.
2. Mix corn flour, sesame seeds and a pinch of salt, then coat the fish in the mix.
3. Spread over a lined baking sheet, lightly spray again with oil and bake in a preheated oven at 200°C for about 20 minutes.
4. Spread tartar sauce on both sides of the buns, put 2 pieces of fish per a burger, top with lettuce, sweetcorn and fresh bean sprouts.