BBQ Barramundi Burger 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 (5.3 oz each), skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested
04 - 1 garlic clove, minced
05 - 1 tsp sea salt
06 - 0.5 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 - 0.5 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

# Steps:

01 - Fire up your BBQ or indoor grill to medium-high heat, approximately 400°F.
02 - Whisk together olive oil, lemon zest, minced garlic, sea salt, and black 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, coating both sides evenly.
04 - Place lemon halves cut-side down and jalapeño halves on the grill. Char for 3–4 minutes until softened and marked. Remove, let cool briefly, then finely mince jalapeños. Squeeze juice from grilled lemons.
05 - Combine mayonnaise, grilled minced jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, diced shallot, and Dijon mustard in a bowl. Season with salt and pepper, mix thoroughly, and refrigerate until serving.
06 - Place marinated barramundi fillets on the grill. Cook for 3–4 minutes per side until fish flakes easily with a fork and shows light char marks.
07 - Place oiled cos lettuce leaves on the grill for 1–2 minutes per side until slightly wilted with smoky grill marks.
08 - Lightly toast burger buns on the grill, cut-side down, until golden and warm.
09 - Spread grilled lemon jalapeño tartare on both bun halves. Layer with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber. Crown with top bun and serve immediately.

# Expert Advice:

01 -
  • The grilled cos lettuce brings a surprising smoky sweetness that balances perfectly with fresh fish
  • That charred lemon jalapeño tartare has been known to convert tartare skeptics within one bite
  • Barramundi holds its shape beautifully on the grill and flakes like butter
02 -
  • Do not overcook the barramundi or it will dry out, and nobody wants a dry fish burger in their life
  • Grilling the lettuce changes everything, so do not skip this step even if it seems unusual
  • The tartare needs time in the fridge to let those flavors marry, so make it while the grill heats up
03 -
  • Oil your grill grates right before cooking the fish to prevent sticking disasters
  • Let the fish rest for 2 minutes after grilling so the juices redistribute
  • Make extra tartare because it keeps in the fridge for a week and is incredible on everything

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