BBQ Barramundi Burger with Grilled Cos (Printable version)

Flaky grilled barramundi with smoky cos and zesty jalapeño tartare sauce

# What you need:

→ Fish & Marinade

01 - 4 barramundi fillets, 5 oz each, skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested
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 mayonnaise
13 - 2 tbsp capers, finely chopped
14 - 1 tbsp dill, finely chopped
15 - 1 tbsp parsley, finely chopped
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

# How To:

01 - Fire up your BBQ or indoor grill to medium-high heat, approximately 400°F.
02 - Whisk together olive oil, lemon zest, minced garlic, salt, and pepper in a shallow dish. Coat barramundi fillets thoroughly and let marinate for 10 minutes at room temperature.
03 - Lightly brush cos lettuce leaves with olive oil on both sides to promote even grilling.
04 - Place lemon halves cut-side down and jalapeño halves on the hot grill. Char for 3–4 minutes until softened and marked. Remove to cool, then finely mince jalapeños. Squeeze juice from charred lemons.
05 - Combine mayonnaise, grilled minced jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, shallot, and Dijon mustard in a bowl. Season with salt and pepper. Refrigerate until assembling.
06 - Place marinated barramundi on the grill. Cook for 3–4 minutes per side until just opaque through the center and nicely charred. Internal temperature should reach 145°F.
07 - Grill prepared cos lettuce for 1–2 minutes per side until slightly wilted with smoky char marks.
08 - Lightly toast burger buns on the grill cut-side down for 30–60 seconds until golden and warm.
09 - Spread grilled lemon jalapeño tartare on both bun halves. Build with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber. Top with bun crown and serve immediately.

# Expert Advice:

01 -
  • The grilled lettuce transforms from a boring burger component into something smoky and slightly sweet that people will ask about
  • That tartare sauce has become my secret weapon for everything from sandwiches to potato salad
02 -
  • Fish continues cooking after it leaves the grill, so pull it slightly before you think it is done
  • The grilled lettuce trick works with any sturdy green, try gem lettuce or even cabbage next time
03 -
  • If your grill is running hot, move the fish to a cooler zone rather than flipping it constantly
  • The secret is layering sauce on both buns, ensuring every bite is perfectly balanced

Go back