BBQ Barramundi Burger with Grilled Cos (Printable)
Flaky grilled barramundi with smoky cos lettuce and zesty lemon jalapeño tartare on toasted buns.
# What You’ll Need:
→ Fish & Marinade
01 - 4 barramundi fillets (5-6 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 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)
# How to Prepare:
01 - Preheat BBQ or grill to medium-high heat, approximately 400°F.
02 - Combine olive oil, lemon zest, minced garlic, sea salt, and black pepper in a shallow dish. Add barramundi fillets, turn to coat, and marinate for 10 minutes.
03 - Brush cos lettuce leaves lightly with olive oil and set aside.
04 - Place lemon halves cut side down and jalapeños on the grill. Cook for 3–4 minutes until charred and softened. Remove, cool slightly, then finely chop jalapeños. Squeeze juice from grilled lemons.
05 - Mix mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, shallot, Dijon mustard, salt, and pepper in a bowl. Stir thoroughly to combine. Refrigerate until ready to use.
06 - Grill marinated barramundi fillets for 3–4 minutes per side, or until just cooked through and lightly charred. Internal temperature should reach 145°F.
07 - Grill cos lettuce leaves for 1–2 minutes per side until slightly wilted and smoky.
08 - Lightly toast burger buns on the grill cut side down until golden brown.
09 - Spread grilled lemon jalapeño tartare on both bun halves. Layer with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber slices. Top with bun lids.
10 - Serve burgers immediately while fish is still warm and lettuce retains slight grill char.
# Expert Advice:
01 -
- The grilled lemon jalapeño tartare alone will become your new summer condiment obsession
- Barramundi holds up beautifully on the grill while staying incredibly moist and flaky
- Smoky grilled lettuce transforms an ordinary burger into something restaurant-worthy
02 -
- The grilled lemon jalapeño tartare can be made up to two days ahead and actually develops more flavour as it sits
- Pat the barramundi fillets dry before marinating so the oil mixture actually penetrates rather than sliding off
03 -
- Oil your grill grates right before adding the fish to prevent sticking, even with the marinade
- Use a fish spatula for flipping because it is thinner and slides under the fillets more easily than a regular spatula