This Blackened Sea Bass Burger with Sriracha Mayo is a sophisticated yet simple meal that brings restaurant-quality seafood right to your kitchen. It features a perfectly seasoned, flaky sea bass fillet paired with a crunchy, salted purple cabbage slaw and a creamy, spicy mayo that ties every bite together.
With its vibrant colors and bold, smoky flavors, this burger is a refreshing alternative to traditional beef patties, offering a light yet deeply satisfying dining experience.
Recipe Details
- Flavor Profile: Smoky and earthy from the blackened rub, with a bright, spicy kick from the Sriracha and a fresh, peppery finish from the arugula.
- Textures: Buttery, flaky fish and a soft, toasted brioche bun contrasted by the sharp, crisp crunch of purple cabbage.
- Total Time: Approximately 20-25 minutes.
- Difficulty Level: Easy – involves simple spice mixing and oven roasting with a clever trick for removing fish skin.
What You’ll Need
The star of this dish is the sea bass, which is elevated by a multi-spice blackened rub. You will also prepare a quick-salted cabbage slaw for texture and a two-ingredient Sriracha mayo for heat. The assembly is finished with fresh arugula on a buttery toasted brioche bun.
Ingredient Notes
- Sea Bass Filet – A firm, buttery fish that holds up well to high-heat roasting. Ensure you leave the skin on for the baking process.
- Blackened Rub – A blend of smoked paprika, cayenne, and aromatics that creates a savory crust on the fish.
- Purple Cabbage – Provides a necessary crunch and a beautiful pop of color; seasoning it with salt and oil helps it soften just slightly in the oven.
- Brioche Bun – The slight sweetness of brioche perfectly balances the smoky and spicy components of the burger.
- Grapeseed Oil – Ideal for roasting at high temperatures (450°F) due to its high smoke point.
Add-ins and Substitutions
- Fish Varieties: If sea bass is unavailable, other firm white fish like snapper, halibut, or even salmon will work beautifully with this blackened seasoning.
- Additional Toppings: Sliced radishes or pickled red onions can add extra tang and crunch.
- Bun Options: While brioche is recommended, a ciabatta roll or a standard sesame bun can be used if that is what you have on hand.
How to Make Blackened Sea Bass Burgers
The success of this recipe relies on timing your fish and cabbage correctly so they finish roasting at the same moment.
- Preheat and Prep: Start by preheating your oven to 450°F. Make sure your oven rack is positioned in the middle. In a small bowl, whisk together all the Rub ingredients: cayenne, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, oregano, and cumin.
- Season the Fish: Pat your sea bass filet completely dry with a paper towel, keeping the skin on. Sprinkle a generous amount (about 1 to 2 teaspoons) of the rub onto the top of the filet. You will have extra rub left over; simply save it for your next meal.
- Prepare the Sides: In a small mixing bowl, toss the chopped purple cabbage with 1 tablespoon of grapeseed oil and 2 teaspoons of kosher salt. In another small bowl, whisk the mayo and Sriracha together, adjusting the ratios until you reach your preferred spiciness.
- Roast to Perfection: Place the fish, skin-side down, on one side of a foil-lined baking sheet. The total bake time for the fish is 4-6 minutes per 1/2 inch of thickness. Since the cabbage also needs 4-6 minutes, time your entry based on the fish’s size. If your fish is thin, add the cabbage immediately; if it is thick, wait until the final 4-6 minutes of the fish’s cook time to add the cabbage to the other side of the sheet.
- Toast the Bun: Butter your brioche bun and place it on the bottom oven rack, butter-side down, for approximately 2-3 minutes while the fish finishes.
- Assemble the Burger: Remove everything from the oven. Spread a layer of Sriracha mayo on the bottom bun and top with the roasted cabbage. Use a spatula to lift the fish filet off its skin the skin should stay stuck to the foil. Place the fish on the cabbage, top with a handful of arugula and the top bun, and serve immediately.
Pro Tip: Patting the fish dry before applying the rub is the most important step. Removing surface moisture allows the spices to adhere better and helps the fish “blacken” rather than steam, resulting in a much better texture.
Recipe Tips
- The Skin Trick: Do not worry about the skin sticking to the foil; this is actually helpful! It allows you to slide the spatula between the meat and the skin for a clean, skinless fillet for your burger.
- Saving the Rub: Store your leftover blackened seasoning in a small airtight jar or spice tin. It is excellent on chicken or shrimp for future quick meals.
- Bun Toasting: Keep a very close eye on the bun on the bottom rack; it can go from perfectly golden to burnt very quickly at 450°F.
FAQs
Can I make this on the stovetop? While this recipe is designed for the oven to simplify the cabbage and fish timing, you can sear the fish in a cast-iron skillet over medium-high heat for a more traditional “blackened” crust, then sauté the cabbage separately.
How do I know when the sea bass is done? The fish is done when it is opaque throughout and flakes easily with a fork. If you use a thermometer, aim for an internal temperature of 145°F.
Is the blackened rub very spicy? With 1/4 teaspoon of cayenne pepper, the rub has a mild to moderate heat. The Sriracha mayo allows you to add more or less spice to your liking during assembly.
Serving Suggestions
- Sweet Potato Fries: The sweetness of the fries is a classic pairing with blackened seafood.
- Corn on the Cob: Roasted or grilled corn adds a summer-inspired feel to the meal.
- Cooling Slaw: If you prefer more vegetables, a side of cucumber and dill salad provides a refreshing contrast to the spicy mayo.
Make This Recipe in Advance
The blackened rub can be mixed weeks in advance and kept in your spice cabinet. You can also mix the Sriracha mayo and chop the cabbage up to 24 hours ahead of time. Because sea bass is best enjoyed immediately after roasting, we recommend baking the fish and toasting the bun right before you plan to eat.
Print
Blackened Sea Bass Burger with Sriracha Mayo
- Total Time: 22 minutes
- Yield: 1 Burger 1x
Description
A sophisticated yet simple restaurant-quality seafood burger. Features a perfectly seasoned, flaky sea bass fillet paired with a crunchy salted purple cabbage slaw and a creamy, spicy sriracha mayo. Vibrant colors and bold, smoky flavors make this a refreshing, light, yet deeply satisfying meal.
Ingredients
The Blackened Rub
- 1 tsp smoked paprika, 1 tsp kosher salt
- 1/2 tsp each: pepper, garlic powder, onion powder, oregano, cumin
- 1/4 tsp cayenne pepper
The Burger Assembly
- 4–6 oz sea bass fillet (skin on)
- 1 brioche bun, 1/2–3/4 cup purple cabbage, 1/4 cup arugula
- 1 tbsp grapeseed oil, 2 tsp kosher salt
The Sriracha Mayo
- 3 tbsp mayonnaise, 1/2 tbsp sriracha
Instructions
Prep: Preheat oven to 450°F. Whisk Rub ingredients in a bowl.
Season: Pat fish dry. Sprinkle 1–2 tsp of rub onto the flesh side.
Sides: Toss cabbage with oil and salt. Whisk mayo and sriracha.
Roast: Place fish skin-side down on foil. Roast 4–6 mins per 1/2 inch. Add cabbage for final 4–6 mins.
Toast: Toast buttered bun for last 2–3 mins.
Assemble: Spread mayo on bottom bun, add cabbage. Slide fish off the skin and place on cabbage. Top with arugula.
Notes
Dry Fish: Surface moisture creates steam; a dry surface is required for a blackened crust.
The Foil Benefit: Cooking skin-down on foil allows you to lift the meat away cleanly, leaving the skin behind.
Oil Selection: Grapeseed oil’s high smoke point prevents a bitter taste at 450°F.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course / Seafood
- Method: High-Heat Roasting
- Cuisine: Coastal Fusion
Nutrition
- Serving Size: 1 Burger
- Calories: 540
- Sugar: 5
- Sodium: 1100
- Fat: 34
- Saturated Fat: 8
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: blackened sea bass burger, fish burger recipe, sriracha mayo fish, purple cabbage slaw, healthy seafood burger, brioche fish sandwich, sea bass recipes
