BBQ Barramundi Burger with Grilled Cos (Print version)

Flaky barramundi, charred cos lettuce, and zesty grilled lemon jalapeño tartare on toasted buns.

# What you need:

→ Fish & Marinade

01 - 4 barramundi fillets (5-6 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 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 finely chopped capers
14 - 1 tbsp finely chopped fresh dill
15 - 1 tbsp finely chopped fresh 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 grill or grill pan to medium-high heat (375-400°F).
02 - Combine olive oil, lemon zest, garlic, salt, and pepper in shallow dish. Add barramundi fillets, turning to coat. Marinate for 10 minutes at room temperature.
03 - Brush cos lettuce leaves lightly with olive oil on both sides.
04 - Place lemon halves cut-side down and jalapeño halves on grill. Cook 3-4 minutes until charred and softened. Remove and let cool slightly. Finely chop jalapeños. Squeeze juice from grilled lemons.
05 - Whisk mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, shallot, Dijon mustard, salt, and pepper in bowl until combined. Refrigerate until ready to use.
06 - Place marinated barramundi on grill. Cook 3-4 minutes per side until just cooked through and lightly charred. Fish should flake easily when tested with fork.
07 - Grill cos lettuce leaves 1-2 minutes per side until slightly wilted with smoky char marks.
08 - Place split buns cut-side down on grill for 30-60 seconds until lightly toasted and golden.
09 - Spread generous layer of grilled lemon jalapeño tartare on both cut sides of each bun. Layer bottom bun with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber slices. Top with bun crown.
10 - Serve burgers immediately while fish is hot and lettuce remains slightly crisp.

# Expert advice:

01 -
  • The grilled jalapeño lemon tartare is a revelation that will become your new burger sauce obsession
  • Barramundi stays incredibly moist on the grill while developing gorgeous char marks
02 -
  • Do not overcook the barramundi or it will lose that luxurious flaky texture that makes these burgers special
  • The grilled lemon juice is more concentrated than fresh, so start with less and adjust the tartare seasoning gradually
03 -
  • Pat the barramundi fillets completely dry before marinating for better char formation and seasoning adhesion
  • Let your assembled burgers rest for about 2 minutes before eating so all those incredible flavors can meld together

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