Pin it This fresh, vibrant burger features succulent grilled barramundi fillets marinated in olive oil, lemon zest, and garlic. The fish gets a lovely char from the BBQ, pairing beautifully with smoky grilled cos lettuce that adds depth and texture. The star of the show is the grilled lemon jalapeño tartare—creamy mayonnaise meets charred jalapeños, fresh herbs, capers, and the bright zing of grilled lemon juice. Served on lightly toasted brioche buns with ripe tomato slices, this creation delivers layers of flavor from the sea, the grill, and the garden.
The smell of grilling fish always reminds me of summer evenings at my uncle's place on the coast, where we'd cook whatever we'd caught that day and eat it standing up, watching the sun go down. This burger came from trying to recreate that feeling without needing a boat or a beach house. I love how the grilled lemon adds this incredible depth that regular lemon juice just can't match.
Last Australia Day, I made these for a crowd of skeptics who couldn't quite wrap their heads around fish on a burger bun. The silence that fell over the backyard after everyone took their first bite was absolutely perfect. Now it's the most requested recipe whenever anyone mentions firing up the grill.
Ingredients
- Barramundi fillets: This beautiful Australian fish holds up beautifully on the grill and its mild flavor lets the marinade shine through without being overpowering
- Lemon for grilling: Something magical happens when you grill lemon halves, the juices become mellow and almost smoky instead of sharply acidic
- Cos lettuce: Unlike delicate lettuce that wilts into nothing, romaine actually benefits from the heat, developing a wonderful sweetness
- Fresh jalapeños: Grilling tames their heat just enough while adding this gorgeous charred flavor that permeates the whole tartare
Instructions
- Get the grill going:
- Fire up your barbecue to medium-high heat, you want it hot enough to get good char marks but not so fierce that everything burns before it cooks through
- Marinate the fish:
- Whisk together olive oil, lemon zest, minced garlic, salt and pepper, then coat the barramundi fillets and let them hang out for about 10 minutes while you prep everything else
- Prep your lettuce:
- Give the cos leaves a light brush with olive oil, this helps them grill instead of just drying out
- Grill the aromatics:
- Place lemon halves cut-side down alongside jalapeños on the grill, let them cook 3 to 4 minutes until they're nicely charred and softened
- Make the magic sauce:
- Finely chop those grilled jalapeños and squeeze out about 2 tablespoons of the grilled lemon juice, then mix with mayo, capers, fresh herbs, shallot and Dijon
- Cook the fish:
- Lay those marinated barramundi fillets on the grill for 3 to 4 minutes per side until just cooked through and showing lovely char lines
- Grill the lettuce:
- Throw those cos leaves on for just 1 to 2 minutes per side, you want them slightly wilted with smoky edges
- Toast your buns:
- A quick pass on the grill for your burger buns makes all the difference between a good burger and a great one
- Build your masterpiece:
- Spread that tartare generously on both bun halves, then layer up grilled lettuce, barramundi, tomato and cucumber
Pin it My partner normally claims he doesn't like fish burgers, but after taking one bite of this, he actually went back for seconds. There's something about the combination of smoky fish and that zesty tartare that just works on every level.
Making It Ahead
The tartare sauce actually gets better after a few hours in the fridge, so I always make it first thing when I'm prepping for a barbecue. You can marinate the fish up to an hour before cooking, but don't add the salt until the last 10 minutes or it'll draw out too much moisture.
Choosing Your Fish
While barramundi is perfect for this recipe, I've also used snapper, cod and even mahi-mahi with great success. The key is picking a firm fish that won't fall apart on the grill, avoid delicate fillets that'll turn into a mess the second you try to flip them.
Serving Suggestions
These burgers are substantial enough to stand on their own, but a simple side of grilled corn or a fresh potato salad never goes astray. If you're feeding a crowd, consider setting up a burger bar with extra toppings like grilled pineapple or crispy onion rings.
- Crispy shoestring fries make an excellent side for catching any dripping tartare
- A cold pale ale or crisp white wine cuts through the rich sauce beautifully
- Cover and store any leftover tartare in the fridge for up to 3 days
Pin it Trust me when I say this burger will change how you think about fish and summer grilling forever.
Recipe FAQ
- → Can I use different fish instead of barramundi?
-
Yes, snapper, cod, or any firm white fish fillets work beautifully. Just adjust cooking time slightly based on thickness.
- → How spicy is the jalapeño tartare?
-
Mild to medium heat. Remove all seeds for gentle warmth, or leave some seeds in if you prefer more kick.
- → Can I make the tartare sauce ahead?
-
Absolutely. Prepare it up to 24 hours in advance and store it refrigerated. The flavors actually develop and improve overnight.
- → What's the purpose of grilling the lemon?
-
Grilling caramelizes the natural sugars and mellows the acidity, creating a more complex, smoky citrus flavor in the tartare.
- → Do I have to grill the cos lettuce?
-
While optional, grilling adds wonderful smoky flavor and slight wilting that complements the crispy texture and fresh taste of the cos.
- → What drinks pair well?
-
A crisp Australian Sauvignon Blanc cuts through the richness, or try a cold pale ale for a refreshing beer option.
