BBQ Barramundi Burger with Grilled Cos (Printable)

Flaky grilled barramundi with smoky cos lettuce and zesty lemon jalapeño tartare on toasted buns.

# Ingredient List:

→ Fish & Marinade

01 - 4 barramundi fillets, skinless, approximately 5 oz each
02 - 2 tbsp olive oil
03 - Zest of 1 lemon
04 - 1 garlic clove, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper

→ Burger Components

07 - 4 brioche or burger buns, split
08 - 1 large head cos (romaine) lettuce, separated into large leaves
09 - 1 tbsp olive oil, for brushing lettuce

→ Grilled Lemon Jalapeño Tartare

10 - 1 lemon, halved
11 - 2 jalapeños, halved and seeded
12 - ½ cup good-quality mayonnaise
13 - 2 tbsp finely chopped capers
14 - 1 tbsp finely chopped dill
15 - 1 tbsp finely chopped parsley
16 - 1 small shallot, finely diced
17 - 1 tsp Dijon mustard
18 - Salt and pepper, to taste

→ To Serve

19 - 8 thin slices ripe tomato
20 - 8 thin cucumber slices, optional

# Directions:

01 - Preheat BBQ or grill to medium-high heat.
02 - In a shallow dish, combine olive oil, lemon zest, garlic, salt, and pepper. Add barramundi fillets and marinate for 10 minutes.
03 - Brush cos lettuce leaves lightly with olive oil.
04 - Place lemon halves cut side down and jalapeños on the grill. Grill for 3–4 minutes until charred and softened. Remove, cool slightly, and finely chop jalapeños. Squeeze juice from grilled lemons.
05 - In a bowl, mix mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, shallot, Dijon mustard, salt, and pepper. Stir to combine. Chill until ready to use.
06 - Grill marinated barramundi fillets for 3–4 minutes per side, or until just cooked through and lightly charred.
07 - Grill cos lettuce leaves for 1–2 minutes per side, until slightly wilted and smoky.
08 - Toast burger buns lightly on the grill.
09 - Spread grilled lemon jalapeño tartare on both sides of buns. Layer with grilled cos lettuce, barramundi fillet, tomato, and cucumber slices. Top with bun lids.
10 - Serve immediately.

# Expert Tips:

01 -
  • The grilled lemon and jalapeño tartare becomes something entirely different when those ingredients hit the heat first
  • Charred cos lettuce adds this incredible smoky crunch that regular lettuce can never achieve
  • Barramundi holds together beautifully on the grill while staying incredibly moist inside
02 -
  • Don't skip grilling the lemon halves because that caramelized juice makes the tartare sauce completely different from anything you've tasted before
  • The barramundi continues cooking slightly after it leaves the grill, so pull it when it's just barely opaque in the thickest part
  • Grill the lettuce right before assembling so it's still warm and has that perfect texture contrast with the cool tomatoes
03 -
  • Oil your grill grates right before adding the fish, not at the beginning of cooking, for the best nonstick surface
  • Let the barramundi rest for two minutes after grilling so it doesn't fall apart when you bite into the burger
  • Toast the cut sides of the buns longer than you think you should because a sturdy bun prevents the whole thing from collapsing

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