Hake Burgers with Tomato and Chilli Salsa - Seafoodie Range

Two chunky burgers, laced with oriental flavours, with crisp lettuce and tangy homemade salsa, packed into a ciabatta bun from your local artisan bakery

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Difficulty: Easy
  • Cuisine type: US Diner


Your FFT Fish & Sauce kit will include:

2 x 140g Cornish Hake Burgers 120g Pouch of Tomato & Chilli Salsa

Further ingredients required to make this recipe:

2 x ciabatta rolls 500g potatoes 1 x tomato 1 x gem lettuce


  • Fish
  • Mustard
  • Eggs
  • Wheat (Gluten)


1 Set your oven to around 200C – 220C. Wash, then cut your potatoes into 1cm thick slices. Then into 1cm thick sticks. Place them into a roasting tin and drizzle with olive or rapeseed oil, ensuring each chip is evenly coated. Season well, and bake for about 15–20 minutes, turning once or twice, until golden brown and crisp 2 Heat some oil in a large frying pan. Add the Cornish Hake burgers and cook over a medium heat for 4 minutes on each side, until crisp and golden. 3 Wash and dry the gem lettuce, and separate the leaves. Slice the tomato. 4 Slice the ciabatta buns in half and lightly toast them. 5 To serve, assemble your burger by arranging the lettuce, tomato and burger between the bun halves, add tomato & chilli salsa to taste and serve the chips on the side.

Chef Stuart’s tip: This dish would work well with a small dish of guacamole on the side. To make this, take one ripe avocado and remove the flesh from outer skin and remove the stone. mash with the back of a fork, or small blender with the zest and juice of a lime, a finely chopped clove of garlic, 1 tsp of chilli sauce, salt and pepper to season.

Nutrition per serving

  • Per Portion 926cal / 3889kj
  • Fat 23.0g
  • Saturates 2.7g
  • Carbs 126g
  • Sugars 14.0g
  • Protein 46.0g
  • Salt 2.1g