BBQ Barramundi Burger Grilled Cos (Print Version)

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

# What You Need:

→ Fish & Marinade

01 - 4 barramundi fillets (5-6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested
04 - 1 garlic clove, minced
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper

→ Burger Components

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

→ Grilled Lemon Jalapeño Tartare

10 - 1 lemon, halved
11 - 2 jalapeños, halved and seeded
12 - 1/2 cup good-quality mayonnaise
13 - 2 tablespoons finely chopped capers
14 - 1 tablespoon finely chopped dill
15 - 1 tablespoon finely chopped parsley
16 - 1 small shallot, finely diced
17 - 1 teaspoon 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 grill or grill pan to medium-high heat (375-400°F).
02 - In a shallow dish, whisk together 2 tablespoons olive oil, lemon zest, minced garlic, sea salt, and black pepper. Add barramundi fillets and turn to coat evenly. Let marinate for 10 minutes at room temperature.
03 - Lightly brush cos lettuce leaves with 1 tablespoon olive oil on both sides.
04 - Place lemon halves cut-side down and jalapeño halves on the preheated grill. Cook for 3-4 minutes until deeply charred and softened. Remove from heat, let cool slightly. Finely chop grilled jalapeños and squeeze juice from grilled lemons.
05 - In a medium bowl, combine mayonnaise, chopped grilled jalapeños, 2 tablespoons grilled lemon juice, capers, dill, parsley, diced shallot, Dijon mustard, salt, and pepper. Whisk until thoroughly combined. Refrigerate until ready to assemble.
06 - Place marinated barramundi fillets on the grill. Cook for 3-4 minutes per side until just cooked through and lightly charred. Fish should flake easily when tested with a fork. Internal temperature should reach 145°F.
07 - Place prepared cos lettuce leaves on the grill. Cook for 1-2 minutes per side until slightly wilted with nice grill marks and a subtle smoky flavor.
08 - Lightly toast burger buns on the grill cut-side down for 30-60 seconds until golden and crisp.
09 - Spread grilled lemon jalapeño tartare on both cut sides of each bun. Layer with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber slices. Top with bun crowns.
10 - Serve immediately while fish is hot and lettuce retains slight crunch.

# Expert Tips:

01 -
  • The way the grilled cos lettuce adds an incredible smoky crunch that you cant get from regular lettuce
  • That tartare sauce hits the perfect balance of zesty smoky and just a little bit spicy
  • Everything gets cooked on the grill so less cleanup and maximum flavour
02 -
  • Barramundi can be delicate on the grill so let it cook undisturbed for those first few minutes to develop a nice crust before flipping
  • The grilled lemon juice is more concentrated than fresh so start with 2 tablespoons and add more if you want more zing
  • These burgers are best eaten immediately but you can grill all components ahead and just assemble when ready to serve
03 -
  • Let your grilled lemon cool slightly before squeezing so you do not burn your fingers and can extract every drop
  • If your buns are very thick slice them horizontally to create a better bun to filling ratio
  • Grill extra lettuce leaves and use them as beds for any leftover fish the next day

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