BBQ Barramundi Burger Grilled Cos (Printable)

Fresh barramundi with smoky grilled cos and zesty 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 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 Steps:

01 - Heat BBQ grill or grill pan to medium-high temperature (approximately 400°F).
02 - Whisk together olive oil, lemon zest, minced garlic, sea salt, and black pepper in shallow dish. Coat barramundi fillets thoroughly and marinate for 10 minutes at room temperature.
03 - Lightly brush cos lettuce leaves with olive oil, ensuring even coating for grilling.
04 - Place lemon halves cut-side down and halved jalapeños on grill. Cook 3-4 minutes until charred and softened. Remove to cool briefly. Finely chop jalapeños and squeeze juice from grilled lemons.
05 - Combine mayonnaise, grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, diced shallot, Dijon mustard, salt, and pepper in bowl. Mix thoroughly and refrigerate until assembly.
06 - Place marinated fillets on grill. Cook 3-4 minutes per side until fish flakes easily with fork and develops light char marks. Internal temperature should reach 145°F.
07 - Grill cos lettuce leaves 1-2 minutes per side until slightly wilted with smoky flavor and grill marks.
08 - Lightly toast split brioche buns on grill for 30-60 seconds until golden and warm.
09 - Spread grilled lemon jalapeño tartare on both cut sides of each bun. Layer with grilled cos lettuce, barramundi fillet, tomato slices, and cucumber. Top with bun crown.
10 - Serve immediately while fish is hot and lettuce maintains slight crunch.

# Helpful Tips:

01 -
  • The grilled lemon jalapeño tartare becomes something entirely different—charred, sweet, and gently spicy
  • Barramundi holds up beautifully on the grill while staying incredibly moist
  • Everything comes together in 40 minutes but tastes like you fussed over it
02 -
  • Dont skip grilling the lettuce—it sounds strange until you taste it, then it becomes the only way you'll eat burger lettuce
  • The tartare needs at least 15 minutes in the fridge to let all those flavors marry and mellow
  • Barramundi tells you when it's done by turning from translucent to opaque and flaking easily at the thickest part
03 -
  • Pat the fish completely dry before marinating—wet fish steams instead of grills
  • Let the assembled burgers rest for 2 minutes before eating so the juices redistribute

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