BBQ Barramundi Burger with Grilled Cos (Print Version)

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

# What You'll Need:

→ Fish & Marinade

01 - 4 barramundi fillets (5 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)

# Steps:

01 - Preheat BBQ or grill to medium-high heat (approximately 400°F).
02 - In a shallow dish, combine olive oil, lemon zest, garlic, salt, and pepper. Add barramundi fillets and marinate for 10 minutes, turning once to coat evenly.
03 - Brush cos lettuce leaves lightly with olive oil on both sides.
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 thoroughly. Refrigerate until ready to use.
06 - Grill marinated barramundi fillets for 3-4 minutes per side, or 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 char 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. Top with bun lids.
10 - Serve immediately while fish is hot and lettuce maintains slight crunch.

# Expert Tips:

01 -
  • The grilled lettuce adds this incredible smoky crunch that takes the texture next level
  • That tartare sauce has become my go-to for pretty much everything, not just burgers
  • It turns a simple weeknight dinner into something that feels fancy without any fuss
02 -
  • Do not skip grilling the lettuce because it is the unexpected element that makes people ask what is so special about this burger
  • The tartare sauce needs at least 15 minutes in the fridge to let all those flavors really get to know each other
03 -
  • Oil your grill grates right before cooking to prevent sticking and get those impressive grill marks
  • Let the fish rest for a couple minutes after grilling so the juices redistribute and do not run all over your bun

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