BBQ Barramundi Burger Grilled Cos (Print Version)
Flaky grilled barramundi with smoky cos lettuce and zesty jalapeño lemon tartare on toasted buns.
# What You 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 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 mayonnaise
13 - 2 tbsp capers, finely chopped
14 - 1 tbsp dill, finely chopped
15 - 1 tbsp parsley, finely chopped
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
# How To Make It:
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 and marinate for 10 minutes, turning once.
03 - Brush cos lettuce leaves lightly with olive oil on both sides.
04 - Place lemon halves cut side down and jalapeños on the grill. Cook for 3–4 minutes until charred and softened. Remove, let cool slightly, then finely chop jalapeños. Squeeze juice from grilled lemons.
05 - Mix mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, chopped capers, dill, parsley, diced shallot, Dijon mustard, salt, and pepper in a bowl. Stir thoroughly to combine. Refrigerate until ready to use.
06 - Place marinated barramundi fillets on the grill. Cook for 3–4 minutes per side 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 with smoky grill marks.
08 - Lightly toast burger buns on the grill, cut side down, for 30–60 seconds until golden.
09 - Spread grilled lemon jalapeño tartare on both sides of toasted buns. Layer with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber slices. Place bun tops on finished burgers.
10 - Serve immediately while fish is warm and lettuce retains slight crispness.
# Handy Tips:
01 -
- The grilled lettuce adds this incredible smoky crunch that you never knew you needed
- That tartare sauce with charred jalapeños will become your go-to for everything
02 -
- Barramundi can go from perfect to dry in seconds, so pull it off the heat the moment it flakes easily
- The grilled lemon juice is genuinely the secret ingredient that makes this tartare something people will remember
03 -
- Pat your fish dry with paper towels before marinating, it helps the coating stick and gives you better char marks
- Let the fish rest for a couple of minutes after grilling so the juices redistribute