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Blackened Fish Burger & Spicy Mayo

Eating healthy is all about making small adjustments to your diet and exercise routine. In this case, it's a delicious swap. This Blackened Fish Burger with Sriracha Mayo is healthier than your average cheeseburger and so easy to make!

Ingredients

  • Ingredients:
  • Blackened Seasoning:
  • 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
  • Fish Burger:
  • 4 -6 oz sea bass filet or other firm fish
  • 1/2 – 3/4 cup chopped purple cabbage
  • 1 Tablespoon grapeseed oil extra virgin olive oil will also work
  • 2 Teaspoon kosher salt
  • 1/4 cup arugula
  • Hamburger Buns
  • Sriracha Mayo:
  • 3 Tablespoons mayo
  • 1/2 Tablespoon sriracha

Instructions

  • Preheat oven to 450.
  • Mix Rub ingredients together.
  • Take your sea bass and pat dry with a paper towel; leave the skin on.
  • Sprinkle a generous amount (about a teaspoon or two) of the rub on the top of the filet.
  • Add purple cabbage to a small mixing bowl and add your grapeseed oil and kosher salt. Mix well.
  • Mix your Sriracha Mayo ingredients together, testing until you get your perfect amount of spiciness.
  • Bake your fish for 4-6 minutes per 1/2 inch thickness and the cabbage requires about 4-6 minutes as well.
  • Place fish, skin-side down, on a foil-lined baking sheet along with the cabbage, or add cabbage later for a thicker piece of fish.
  • Toast Hamburger bun until lightly browned.
  • Remove salmon, cabbage, and bun from the oven. Take the bottom of the bun and spread as much sriracha mayo as you desire. Add purple cabbage on top.
  • Take a spatula and lift the fish fillet off of its skin, which should stick to the foil, and place on top of the cabbage.
  • Add arugula and top of the bun. Enjoy!