Blackened Fish Burger with Sriracha Mayo: A Flavor-Packed Twist on a Classic
If you’re looking to switch up your burger game with something lighter yet full of bold flavors, this Blackened Fish Burger with Sriracha Mayo is exactly what you need. This recipe takes a firm white fish, like sea bass, coats it in a smoky, spicy blackened rub, and pairs it with roasted purple cabbage and a spicy sriracha mayo on a toasted brioche bun. It’s a fresh, modern take on the classic burger, perfect for anyone craving something unique and delicious!
Why You’ll Love This Recipe
This Blackened Fish Burger is a beautiful combination of smoky, savory flavors with a touch of heat from the blackened seasoning and sriracha mayo. The flaky, perfectly cooked fish, combined with the crunch of roasted purple cabbage and the peppery bite of fresh arugula, creates a harmonious blend of textures and tastes. The brioche bun adds a buttery richness that balances the spice, making this burger a standout option for lunch or dinner.
Blackened Fish Burger with Sriracha Mayo Recipe
Ingredients:
For the Rub:
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cumin
For the Fish Burger:
- 4-6 ounces sea bass filet (or any firm white fish)
- 1/2 – 3/4 cup chopped purple cabbage
- 1 tablespoon grapeseed oil (or extra virgin olive oil)
- 2 teaspoons kosher salt
- 1/4 cup arugula
- 1 brioche bun (or any hamburger bun of choice)
For the Sriracha Mayo:
- 3 tablespoons mayo
- 1/2 tablespoon sriracha (adjust to taste)
Directions:
- Preheat the Oven
- Preheat your oven to 450°F (230°C) and position the rack in the middle of the oven.
- Make the Blackened Rub
- In a small bowl, mix together all of the rub ingredients: cayenne pepper, ground black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin.
- Prepare the Fish
- Pat the sea bass filet dry with a paper towel, leaving the skin on for cooking. Sprinkle 1-2 teaspoons of the prepared rub on top of the filet, ensuring it is evenly coated. Save the remaining rub for future use.
- Roast the Cabbage
- In a small mixing bowl, toss the chopped purple cabbage with grapeseed oil and kosher salt until evenly coated. Spread the cabbage on one side of a foil-lined baking sheet, leaving space for the fish.
- Cook the Fish and Cabbage
- Place the sea bass, skin-side down, on the other side of the baking sheet. Bake the fish for 4-6 minutes per 1/2 inch thickness, adjusting the timing based on the thickness of your filet. Roast the cabbage alongside the fish for 4-6 minutes, or until tender and slightly charred.
- Make the Sriracha Mayo
- In a small bowl, whisk together the mayo and sriracha until smooth. Adjust the amount of sriracha to your desired level of spiciness.
- Toast the Brioche Bun
- While the fish and cabbage are roasting, butter the inside of the brioche bun and place it on the bottom rack of the oven, butter-side down, for 2-3 minutes until golden brown.
- Assemble the Burger
- Once the fish is done, use a spatula to carefully lift the filet off the skin (the skin should stick to the foil). To assemble the burger, spread a generous amount of sriracha mayo on the bottom bun. Add a layer of roasted cabbage, place the blackened fish filet on top, then add the arugula. Finish with the top half of the toasted brioche bun.
Recipe Notes:
- Fish Options: While sea bass works beautifully in this recipe, you can use other firm white fish such as cod, haddock, or halibut.
- Spice Level: Adjust the amount of cayenne pepper in the rub and the sriracha in the mayo to customize the heat level according to your preference.
- Grilling Option: If you prefer, you can grill the fish and cabbage instead of roasting them in the oven for an extra smoky flavor.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 25-27 minutes
- Calories: 420 kcal per serving
- Servings: 1 burger
This Blackened Fish Burger with Sriracha Mayo offers a delicious twist on the traditional burger, combining the bold flavors of blackened seasoning with the richness of sriracha mayo and fresh vegetables. The buttery brioche bun ties it all together for a meal that’s satisfying, flavorful, and full of texture. Perfect for a casual lunch or dinner, this fish burger will leave you wanting more!
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Blackened Fish Burger & Sriracha Mayo
- Total Time: 25-27 minutes
- Yield: 1 1x
Description
This Blackened Fish Burger with Sriracha Mayo offers the perfect combination of spice, crunch, and freshness. The sea bass is rubbed with smoky spices and roasted to perfection, while the purple cabbage adds a vibrant crunch. The creamy sriracha mayo ties it all together with just the right amount of heat.
Ingredients
For the Rub:
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground oregano
1/2 teaspoon cumin
For the Fish Burger:
4–6 ounces sea bass filet (or any firm white fish)
1/2 – 3/4 cup chopped purple cabbage
1 tablespoon grapeseed oil (or extra virgin olive oil)
2 teaspoons kosher salt
1/4 cup arugula
1 brioche bun (or any hamburger bun of choice)
For the Sriracha Mayo:
3 tablespoons mayo
1/2 tablespoon sriracha (adjust to taste)
Instructions
Preheat your oven to 450°F (230°C) and position the rack in the middle of the oven.
In a small bowl, mix all of the rub ingredients: cayenne pepper, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin.
Pat the sea bass filet dry with a paper towel, leaving the skin on. Sprinkle about 1-2 teaspoons of the rub on the top of the filet. Save the remaining rub for future use.
In a small mixing bowl, combine the chopped purple cabbage, grapeseed oil, and kosher salt. Toss until evenly coated.
In a separate small bowl, whisk together the mayo and sriracha. Adjust the amount of sriracha based on your desired level of spiciness.
Place the sea bass, skin-side down, on a foil-lined baking sheet. Arrange the cabbage to one side of the baking sheet if your fish is thin (cook both simultaneously). For thicker fish, bake the cabbage for the final 4-6 minutes of cooking.
Bake the fish for 4-6 minutes per 1/2 inch thickness. The cabbage will roast in about 4-6 minutes as well.
While the fish and cabbage are baking, butter your brioche bun and toast it on the bottom oven rack, butter-side down, for about 2-3 minutes, until golden brown.
Once everything is done baking, remove the fish, cabbage, and bun from the oven. Using a spatula, lift the fish off its skin (which should stick to the foil).
To assemble, spread a generous amount of sriracha mayo on the bottom bun. Add a layer of roasted cabbage, then place the fish filet on top. Add the arugula, and finish with the top bun.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 420