BBQ Barramundi Burger Grilled Cos (Printable Version)

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

# Ingredient List:

→ Fish & Marinade

01 - 4 barramundi fillets (5 oz each), skinless
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 lettuce adds this incredible smoky depth that you never knew you needed in a fish burger until you try it
  • That grilled lemon jalapeño tartare has become my go-to sauce for practically everything else I make
02 -
  • Do not overcook the barramundi because it will continue cooking slightly after you remove it from the heat
  • The grilled lettuce should be just wilted not completely limp, so watch it closely
03 -
  • Oil your grill grates just before adding the fish to prevent sticking
  • Let the fish rest for a couple minutes after grilling so it stays juicy

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