BBQ Barramundi Burger Grilled Cos (Printer-friendly)

Fresh barramundi with smoky grilled cos and zesty lemon jalapeño tartare on toasted brioche.

# What You'll Need:

→ Fish & Marinade

01 - 4 x 5.3 oz barramundi fillets, 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 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 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 Make It:

01 - Preheat your BBQ or grill to medium-high heat.
02 - In a shallow dish, combine olive oil, lemon zest, garlic, salt, and pepper. Add barramundi fillets and marinate for 10 minutes.
03 - Brush cos lettuce leaves lightly with olive oil.
04 - Place lemon halves cut side down and jalapeños on the grill. Grill for 3-4 minutes until charred and softened. Remove, cool slightly, and finely chop jalapeños. Squeeze juice from grilled lemons.
05 - In a bowl, mix mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, shallot, Dijon mustard, salt, and pepper. Stir to combine. Chill until ready to use.
06 - Grill marinated barramundi fillets for 3-4 minutes per side, or until just cooked through and lightly charred.
07 - Grill cos lettuce leaves for 1-2 minutes per side, until slightly wilted and smoky.
08 - Toast burger buns lightly on the grill.
09 - Spread grilled lemon jalapeño tartare on both sides of buns. Layer with grilled cos lettuce, barramundi fillet, tomato, and cucumber slices. Top with bun lids.
10 - Serve immediately while fish is hot and lettuce retains its smoky crunch.

# Expert Tips:

01 -
  • The grilled lettuce adds this incredible smoky depth that regular lettuce never delivers
  • That charred lemon jalapeño tartare has been known to convert people who swear they hate fish burgers
  • Everything cooks on the grill including the citrus, which makes cleanup almost nonexistent
02 -
  • Do not overcook the fish because it will continue cooking slightly after you remove it from the heat
  • The grilled lemon juice is more concentrated than fresh so start with less and add more if you want more acidity
  • Let the tartare chill for at least 15 minutes so all those flavors can meld together properly
03 -
  • If you are feeding a crowd, set up a tartare bar with extra grilled jalapeños on the side for the heat seekers
  • Leftover grilled lemon and jalapeño tartare keeps beautifully in the fridge for up to three days and is incredible on sandwiches the next day

Go Back