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Blackened Fish Burger and Sriracha Mayo

Blackened Fish Burger and Sriracha Mayo
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Indulge in the irresistible flavor of a Blackened Fish Burger paired with zesty Sriracha Mayo, perfect for weeknight dinners or casual gatherings. In just 30 minutes, this dish will delight your taste buds with its smoky spice blend and creamy kick. Whether you’re meal prepping or serving a crowd, this versatile recipe allows you to customize toppings and proteins to suit your preferences. Enjoy the satisfying crunch of cabbage slaw and fresh arugula nestled between a toasted bun, creating a delightful harmony of textures and flavors.

Ingredients

Scale
  • 4–6 Ounces Sea Bass Filet (or other firm 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 other type of hamburger bun)
  • 3 Tablespoons Mayo
  • 1/2 Tablespoon Sriracha
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Smoke Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Ground Oregano
  • 1/2 teaspoon Cumin

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Combine all spice rub ingredients in a small bowl.
  3. Pat the sea bass filet dry and coat with the spice rub.
  4. Toss chopped purple cabbage with grapeseed oil and kosher salt.
  5. Mix mayonnaise with Sriracha to create the spicy mayo.
  6. Place the fish skin-side down on a foil-lined baking sheet; add cabbage if using thinner fillets.
  7. Bake fish for 4-6 minutes per half inch until cooked through.
  8. Toast brioche bun on the bottom oven rack for 2-3 minutes until golden brown.
  9. Assemble the burger: spread spicy mayo on the bottom bun, layer with cabbage, add fish fillet, top with arugula, and finish with the top bun.
  10. Serve immediately and enjoy!

Nutrition

Find it online: https://allmomrecipes.com/2025/10/17/blackened-fish-burger-and-sriracha-mayo/