There’s nothing quite like the thrill of transforming a simple piece of fish into a mouthwatering burger that tantalizes the senses. Just picture this: the moment you bite into a Blackened Fish Burger, the smokiness of paprika and spices dances on your palate, perfectly complemented by the creamy kick of Sriracha Mayo.
I discovered this recipe one sunny afternoon while craving something fresh yet satisfying. The allure of a fish burger, served hot on a buttery brioche bun, beckoned, and I couldn’t resist experimenting in the kitchen. This dish is not just a treat for your taste buds; it’s also a clever way to ditch the fast food habits that often creep into our busy lives.
With its blend of vibrant purple cabbage and peppery arugula, it’s as much a feast for the eyes as it is for the stomach. Plus, the quick bake method makes whipping this delightful meal together a breeze. Join me on this culinary adventure where each bite brings a wave of flavor that will make you forget all about those takeout menus!
Why You’ll Love This Blackened Fish Burger
Flavors that Pop: The blackened fish burger delivers an explosion of taste with the spicy, smoky rub that elevates plain fish into something extraordinary.
Creamy and Spicy: Topped with sriracha mayo, this burger balances heat and creaminess, making each bite satisfying and bold.
Quick and Easy: With a simple baking process, this recipe saves you time while still giving you that home-cooked feel.
Colorful and Fresh: Packed with crunchy purple cabbage and peppery arugula, it’s not just delicious but visually appealing too!
Perfect for Any Night: Whether it’s a casual weeknight dinner or a gathering with friends, this burger is sure to impress everyone.
Healthier Choice: It’s a fantastic alternative to fast food, providing nutrients without sacrificing flavor.
Blackened Fish Burger Ingredients
For the Spice Rub
• Cayenne Pepper – Adds a kick of heat to your blackened fish burger and enhances flavor depth.
• Ground Black Pepper – Provides a classic peppery taste that complements the other spices beautifully.
• Smoke Paprika – This smoky ingredient gives the burger a rich wilderness flavor that’s hard to resist.
• Kosher Salt – Essential for bringing out the natural flavors in the fish and spices.
• Garlic Powder – A must-have for that savory aroma and delightful taste.
• Onion Powder – Contributes a subtle, sweet earthiness that rounds out the flavors.
• Ground Oregano – Delivers a hint of herbal freshness to the spice blend.
• Cumin – Infuses an earthy, slightly nutty flavor, making the rub well-balanced.
For the Burger Assembly
• Sea Bass Filet – This flaky fish is perfect for grilling and takes on flavors wonderfully.
• Chopped Purple Cabbage – Adds a lovely crunch and vibrant color to your burger, making it more nutritious.
• Grapeseed Oil – Ideal for mixing with the cabbage, this oil enhances flavor without overpowering.
• Additional Kosher Salt – To season the cabbage mixture to perfection.
• Arugula – Offers a peppery bite that kicks your burger up a notch.
• Brioche Bun – The buttery sweetness of brioche perfectly complements the savory fish.
For the Sriracha Mayo
• Mayo – Acts as a creamy base for your sauce, balancing the heat.
• Sriracha – Adds a delightful spiciness to the mayo that pairs wonderfully with the fish.
How to Make Blackened Fish Burger
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Preheat the oven to 450°F, positioning the rack in the center. This ensures even cooking and a golden finish for your delicious fish burger.
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Combine the spice rub ingredients: cayenne pepper, ground black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin. Stir well to blend those bold flavors together.
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Dry the sea bass fillet with a paper towel, keeping the skin on. This step is crucial for achieving a crispy top that locks in moisture.
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Sprinkle a generous amount of the rub on the top of the fillet, using the remainder for future recipes. The spices will create a flavorful crust while baking.
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Mix together the chopped purple cabbage, grapeseed oil, and kosher salt in a small mixing bowl until well coated. This adds a crunch and bright color to your burger.
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Prepare the Sriracha mayo by blending the mayo with sriracha in a separate bowl. This creamy condiment will provide a fantastic kick to your burger.
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Bake the fish for 4-6 minutes per 1/2 inch thickness, while the cabbage should also bake alongside for about 4-6 minutes. Look for the fish to flake easily and the cabbage to soften slightly.
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Position the fish skin-side down on a foil-lined baking sheet, setting it aside to allow for enough space to roast the cabbage.
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Butter the brioche bun and place it butter side down on the bottom oven rack for approximately 2-3 minutes. This will give the bun a lovely golden crust.
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Remove the fish, cabbage, and bun from the oven, admiring the mouthwatering colors and aromas that waft through your kitchen.
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Spread the sriracha mayo generously on the bottom of the bun, creating a tasty base for your delicious fillings.
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Layer the purple cabbage next, followed by placing the fish fillet on top. This creates a flavorful and colorful tower of goodness.
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Top it off with peppery arugula, adding that delightful crunch and close the bun gently over your creation.
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Serve immediately, and relish the moment as you prepare to enjoy your masterpiece!
Optional: Garnish with a slice of lemon for an extra zing of freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Blackened Fish Burger
- Fresh Fish: Always use fresh sea bass for the best flavor; frozen fish can lose its delicate texture and taste.
- Spice Balance: Adjust the cayenne pepper to your heat preference; too much can overpower the delicate fish flavor in your blackened fish burger.
- Crispy Skin Trick: For an extra crispy finish, broil the fish for the last minute of baking—just watch it closely to avoid burning.
- Bun Perfection: Don’t skip buttering the brioche bun; this simple step ensures it’s golden and deliciously rich, complementing your burger perfectly.
- Sauce Customization: Feel free to customize the sriracha mayo with lemon juice or garlic for added layers of flavor tailored to your taste.
- Cabbage Crunch: Make sure to mix the cabbage with grapeseed oil and salt well to avoid sogginess while adding a delightful crunch to the burger.
Make Ahead Options
These Blackened Fish Burgers are perfect for busy home cooks looking to save time during the week! You can prepare the spice rub and mix the Sriracha mayo up to 3 days in advance, storing them in airtight containers in the refrigerator to keep the flavors intact. Additionally, the purple cabbage slaw can be made ahead and refrigerated for up to 24 hours, allowing the flavors to meld beautifully without losing its crunch. When you’re ready to enjoy your burgers, simply bake the fish and warm the brioche buns for a fresh, delicious meal that feels like it was just made, saving you valuable time while delivering on flavor!
What to Serve with Blackened Fish Burger?
When it comes to savoring your delightful creation, pairing it with the right accompaniments can transform your meal into a memorable feast.
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Crispy Sweet Potato Fries: The natural sweetness balances the savory flavors of the fish burger, adding a delightful crunch. Serve them with a sprinkling of sea salt for an irresistible side.
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Zesty Coleslaw: A tangy, crunchy coleslaw infused with a zesty dressing complements the richness of your blackened fish burger. With each bite, the textures harmonize beautifully, making for an exciting combination.
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Grilled Vegetables: Charred zucchini, bell peppers, and asparagus provide a smoky, fresh contrast that enhances the dish. Their bright flavors and vibrant colors will make your plate pop!
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Lemon-Dill Quinoa Salad: This light and refreshing side brings a nutty flavor and is perfect for soaking up any extra sriracha mayo. A sprinkle of diced cucumber adds a refreshing crunch that will delight your palate.
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Refreshing Cucumber Salad: Crisp cucumbers and herbs mixed with a tangy dressing provide a cooling element that perfectly balances the heat from the sriracha. This quick and easy salad elevates the meal with every crunchy bite.
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Chilled White Wine: A crisp, chilled glass of Sauvignon Blanc or Pinot Grigio enhances the overall dining experience. Its refreshing acidity complements the spices of the fish while elevating the pleasure of your culinary masterpiece.
How to Store and Freeze Blackened Fish Burger
Fridge: Store leftover components in airtight containers for up to 3 days. Keep the fish, cabbage, and sriracha mayo separate to maintain freshness.
Freezer: You can freeze the cooked fish for up to 2 months. Wrap it tightly in foil or plastic wrap, then place it in an airtight bag to prevent freezer burn.
Reheating: Thaw frozen fish overnight in the fridge. Reheat in the oven at 350°F for about 10 minutes for optimal texture. Enjoy your flavorful blackened fish burger!
Blackened Fish Burger Variations
Feel free to let your creativity shine and make this burger your own!
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Gluten-Free: Swap the brioche bun for a gluten-free alternative, like a lettuce wrap or gluten-free bread.
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Dairy-Free: Use a vegan mayo instead of regular mayo to enjoy that creamy, spicy kick without the dairy.
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Smoky Flavor Boost: Add smoked gouda cheese on top of the fish fillet for an extra layer of smoky goodness.
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Veggie Delight: Replace the sea bass with grilled portobello mushrooms for a delicious vegetarian twist that still satisfies.
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Extra Crunch: Toss in sliced pickles or jalapeños for added texture and a zesty, tangy flavor that brightens each bite.
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Herbaceous Kick: Incorporate fresh herbs like cilantro or basil in the cabbage mix to elevate the burger with a burst of freshness.
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Sweet Heat: Drizzle a bit of honey or agave syrup on top for a sweet contrast to the spice, striking a perfect balance.
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Cabbage Substitution: Use coleslaw mix instead of purple cabbage for a shortcut that brings a delightful crunch and additional flavor.
Blackened Fish Burger with Spicy Sriracha Mayo Recipe FAQs
What type of fish is best for a blackened fish burger?
Absolutely! While sea bass is our go-to for its delicate flavor and flaky texture, you can also use other white fish like snapper, tilapia, or cod. Look for fresh fish that appears moist and has no dark spots. Organically-raised or sustainably sourced options are always preferred for the best quality and taste.
How should I store leftovers from my blackened fish burger?
To keep things fresh, store leftover components in airtight containers. The fish, cabbage, and sriracha mayo should be kept separate, ideally in the fridge, for up to 3 days. Make sure to let everything cool completely before sealing it up. This way, when you’re ready to dive into your delicious burger again, it retains its delightful flavors!
Can I freeze my blackened fish burger?
Very! To freeze, wrap the cooked fish tightly in foil or plastic wrap and place it in an airtight freezer bag. This helps prevent freezer burn and keeps it fresh. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw the fish overnight in the fridge, and then reheat it in the oven at 350°F for about 10 minutes to restore its perfect texture.
What do I do if my fish burger turns out too spicy?
If your burger packs too much heat, don’t worry! You can balance the spiciness by adding more creamy ingredients like mayo or yogurt to your sriracha mayo, or serve additional mayo on the side. Accompanying your burger with slices of avocado or cucumber can also help tone down the heat while adding creaminess and crunch.
Are there any dietary considerations for this blackened fish burger?
Indeed! For those with seafood allergies, it’s crucial to avoid the fish altogether, but consider swapping it for grilled chicken or a plant-based patty for a “burger” experience. If you’re serving anyone with gluten sensitivities, opt for a gluten-free bun or wrap the burger with lettuce instead. Always be mindful of individual dietary needs to ensure everyone enjoys this flavorful dish!
Blackened Fish Burger with Spicy Sriracha Mayo Delight
Ingredients
Equipment
Method
- Preheat the oven to 450°F, positioning the rack in the center.
- Combine the spice rub ingredients: cayenne pepper, ground black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin.
- Dry the sea bass fillet with a paper towel, leaving the skin on.
- Sprinkle a generous amount of the rub on the top of the fillet.
- Mix together the chopped purple cabbage, grapeseed oil, and kosher salt in a mixing bowl.
- Prepare the Sriracha mayo by blending mayo with sriracha in a separate bowl.
- Bake the fish for 4-6 minutes per 1/2 inch thickness.
- Position the fish skin-side down on a foil-lined baking sheet.
- Butter the brioche bun and place it butter side down on the bottom oven rack for 2-3 minutes.
- Remove the fish, cabbage, and bun from the oven.
- Spread the sriracha mayo on the bottom of the bun.
- Layer the purple cabbage, followed by the fish fillet.
- Top with peppery arugula and close the bun gently.
- Serve immediately.