Blackened Fish Burgers

Our usual go-to for a fish burger is a fried fish burger … which is DAMN GOOD! And we have a recipe on the blog for an amazing one. Sometimes though, you want to go for something that feels a little more fresh … that’s where this delicious Blackened Fish Burger comes into play. No breading, cooked just enough and paired perfectly with our homemade sriracha mayo, tomato and fresh coleslaw. You will see below in the recipe that we cooked the fish on the stove top but a castiron pan on the BBQ would be that much better!

Serving Size: 2 Burgers

Ingredients

• 2 Haddock Filets

• 2 Sourdough Buns

• 1-2 Cups Coleslaw

• 2 Tbsp. Sriracha Mayo

• 1 Tbsp. Margarine

• 2 Tsp. Paprika

• 2 Tsp. Salt

• 1 Tsp. Garlic Powder

• 1 Tsp. Onion Powder

• 1 Tsp. Pepper

• 1 Tsp. Oregano

• 1 Tsp. Cayenne Pepper

• Cooking Spray

Directions

• Combine all dry spices in a small bowl and mix up. Coat both sides of each filet generously with the rub and press in so it sticks to the fish.

• Spray a large baking sheet with cooking spray then, if you want your buns toasted lay them on the baking sheet and broil on LO until desired toast is achieved.

• Melt butter or margarine in a medium pan over medium heat then add the fillets.

• Fry up both sides until fully cooked, about 6-8 minutes per side. Really allow the spices and butter to come together to form the blackened exterior that you are looking for.

• Remove the fist from the pan, and the buns from the oven.

• Dress each bun with the coleslaw, tomato and sriracha mayo … or even scratch that all and go for a creole sauce or a tartar sauce … your choice, I am not your mom.

• Serve with fries or coleslaw or both!