Zippy Blackened Fish Burger & Sriracha Mayo Recipe for Spice Lovers

Sizzling summer days call for a bold blackened fish burger that packs a flavor punch right into your meal.

Grilling enthusiasts and seafood lovers will adore this spicy, mouthwatering creation that brings Caribbean-inspired zest to your plate.

The blackened fish burger technique delivers a crispy, perfectly seasoned exterior that seals in delicate marine flavors.

Every bite promises a delightful blend of smoky spices and tender fish, complemented by the tangy sriracha mayo.

Handcrafted with simple ingredients, this recipe turns an ordinary dinner into an extraordinary culinary adventure.

The combination of fresh fish, robust spices, and creamy sauce guarantees a restaurant-quality experience at home.

Your taste buds are in for an unforgettable journey of spice, heat, and pure deliciousness.

Tips for Keeping Fish Burgers and Sauce Fresh

• Refrigerate Quickly: Store leftover fish in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Consume Within Days: Enjoy refrigerated fish and cabbage within 1-2 days for optimal taste and texture. Discard if any unusual odors or discoloration appear.
• Smart Prep Strategy: Prepare rub and sriracha mayo up to 3 days in advance. Keep refrigerated in sealed containers to streamline meal preparation.
• Freeze Wisely: Cooked fish can be frozen for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe bag to prevent freezer burn.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 450 kcal

Servings: 3

Blackened Fish Burger with Sriracha Mayo Ingredients

• Cayenne Pepper: Adds fiery kick and depth to the fish, choose fresh and vibrant red pepper for maximum heat.
• Black Pepper: Provides sharp, warming undertone that complements the fish's delicate flavor.
• Smoked Paprika: Delivers rich, smoky essence that enhances the blackened effect.
• Kosher Salt: Balances and amplifies the overall seasoning profile.
• Garlic Powder: Introduces aromatic warmth without raw garlic intensity.
• Onion Powder: Contributes subtle sweetness and layered savory notes.
• Ground Oregano: Brings earthy Mediterranean herb character.
• Cumin: Offers nutty, slightly earthy undertone to round out the spice blend.

• Sea Bass: Select fresh, firm filet with minimal skin blemishes for optimal texture.
• Purple Cabbage: Provides crisp, vibrant crunch and beautiful color contrast.
• Grapeseed Oil: Light, neutral oil perfect for roasting with high smoke point.
• Arugula: Adds peppery freshness and bright green visual appeal.

• Mayonnaise: Creates creamy base for spicy sauce, choose high-quality for best results.
• Sriracha: Introduces bold, tangy heat, adjust quantity based on personal spice preference.
• Brioche Bun: Offers soft, slightly sweet foundation with rich buttery texture.
• Butter: Ensures golden, crispy bun edges when toasting.

Cooking Tool for Fish Burgers with Sriracha

• Baking Sheet: Foil-lined to prevent sticking and easy cleanup.
• Small Mixing Bowls: For preparing rub, cabbage mix, and sriracha mayo.
• Whisk: Essential for blending mayo and sriracha smoothly.
• Paper Towel: To pat fish dry before seasoning.
• Spatula: For lifting fish off its skin after baking.
• Measuring Spoons: To accurately portion out spices and seasonings.

How to Prepare Blackened Fish Burgers at Home

• Flavor Blend

Create a zesty spice mixture combining bold seasonings like cayenne, smoked paprika, and cumin for an explosive taste profile.

• Fish Preparation

Select fresh sea bass and gently coat with spice blend, ensuring even coverage for maximum flavor infusion.

• Veggie Roast

Chop purple cabbage and toss with light oil to create a crisp, vibrant side that complements the fish perfectly.

• Creamy Kick

Whip together mayo and sriracha for a tangy sauce that adds exciting heat and moisture to the burger.

• Cooking Magic

Bake fish and cabbage simultaneously on a foil-lined sheet, allowing each element to develop rich, caramelized edges.

• Bread Transformation

Quickly toast brioche bun with butter until golden, creating a crunchy foundation for the burger.

• Burger Assembly

Layer roasted cabbage, perfectly cooked fish, and peppery arugula between the toasted bun, spreading sriracha mayo for an ultimate flavor explosion.

Adjusting the Heat in Your Fish Burger Sauce

• Mix extra rub ingredients into softened butter for a zesty compound spread on grilled meats or vegetables.
• Swap sea bass with other firm white fish like halibut, cod, or mahi-mahi for equally delicious results without changing cooking techniques.
• Gradually add sriracha to mayo, tasting as you go to customize spiciness perfectly for your heat tolerance.
• Replace purple cabbage with quick-pickled vegetables like radishes or carrots for added tang and texture variation.
• Prepare rub and sriracha mayo up to three days in advance, storing them in sealed containers in the refrigerator to save prep time on cooking day.

Serving Up Blackened Fish Burgers with Style

• Serve with Zesty Side Companions: Pair your blackened fish burger with crispy sweet potato fries or a tangy cucumber salad for a refreshing contrast to the spicy fish.
• Create a Flavor-Packed Plating: Arrange the burger on a rustic wooden board with extra sriracha mayo drizzled around, highlighting the vibrant colors of the cabbage and arugula.
• Customize Your Spice Level: Offer additional sriracha mayo on the side, allowing diners to adjust the heat intensity according to their personal taste preferences.
• Weekend Meal Upgrade: Transform this recipe into a delightful weekend lunch or casual dinner option that impresses friends and family with its restaurant-quality presentation and bold flavors.

Fiery Blackened Fish Burger Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

• Total Time: 25 minutes
• Yield: 3 1x

Print Recipe

Pin Recipe

Description

Home cooks discover this blackened fish burger as a spicy coastal delight mixing Cajun-style seasoning with crisp textures. Sriracha mayo adds bold flavor, making this sandwich a perfect summer meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 4–6 oz (113–170 g) sea bass filet (or any firm white fish)
• 1 brioche bun (or any hamburger bun)
• 3 tbsps (45 mL) mayonnaise
• ½ tbsp (7.5 mL) sriracha (adjust to taste)
• 1 tbsp (15 mL) grapeseed oil (or extra virgin olive oil)
• ½ – ¾ cup (60–90 g) chopped purple cabbage
• ¼ cup (15 g) arugula
• 2 tsps kosher salt
• 1 tsp kosher salt
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground oregano
• ½ tsp cumin
• ¼ tsp cayenne pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Preparation: Set the oven to 450°F (230°C) with the rack positioned centrally for uniform cooking environment.
2. Spice Blend Creation: Thoroughly combine cayenne, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin in a compact mixing container.
3. Fish Preparation: Meticulously dry the sea bass filet, then lavishly coat with the spice mixture, ensuring comprehensive coverage across the surface.
4. Vegetable and Condiment Staging: Massage purple cabbage with grapeseed oil and salt, then whisk mayonnaise and sriracha sauce to create a zesty, creamy spread.
5. Cooking Process: Arrange sea bass skin-side down on a foil-lined baking sheet, positioning seasoned cabbage alongside. Roast for 4-6 minutes per 1/2 inch thickness, monitoring for perfect doneness.
6. Bun Transformation: Lightly butter brioche bun and toast on the bottom oven rack for 2-3 minutes until achieving a delicate golden-brown hue.
7. Burger Assembly: Layer the toasted bottom bun with sriracha mayo, roasted cabbage, carefully extracted fish filet, fresh arugula, and complete with the top bun.

Notes

• Maximize Spice Precision: Blend dry spices thoroughly to create a uniform rub that ensures even flavor distribution across the fish surface.
• Control Moisture Carefully: Pat fish completely dry before applying spice blend to guarantee a perfect blackened crust and prevent steaming instead of searing.
• Watch Cooking Time Closely: Fish thickness determines exact baking duration; 4-6 minutes per 1/2 inch prevents overcooking and maintains delicate texture.
• Elevate Bun Performance: Toasting brioche on low oven rack adds crisp texture and enhances overall burger structural integrity while providing subtle buttery undertones.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3
• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 50 mg