Grass-Fed Burgers w/ Meyer Lemon & Shiso
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Cabernet Franc | ||
Alighter, brighter, summery burger recipe featuring crispy tempura-fried meyer lemon wheels, a citrusy, herby shiso mayonnaise, and spicy peppadew peppers.
INGREDIENTS
- 4 Burger Buns (we used Brioche Buns)
- 4 Grass-Fed Beef Burgers
- 2 Meyer Lemons
- 4 Green Shiso Leaves
- 4 Spicy Peppadews, drained & halved
- 2 cups Neutral-Flavored High Heat Oil (canola, grapeseed, etc)
- Tempura Batter:
- *1 cup All Purpose Flour
- ½ cup Rice Flour
- 1 tsp Baking Powder
- ½ tsp Fine Sea Salt
- 1/8 tsp Cayenne Pepper
- 1 Large Egg Yolk
- 1 Large Egg
- 1 ½ cup Ice Cold Water
- Lemon Shiso Mayo:
- ½ cup Mayonnaise
- 4 Green Shiso Leaves, finely chopped
- 1 tsp Meyer Lemon Zest
- Plenty of Freshly Ground Black Pepper
DIRECTIONS
1
Whisk together all the tempura batter ingredients in a bowl – don’t whisk until completely smooth, leave some lumps.
2
Cut the meyer lemons into 8 very thin slices. Remove any seeds from the slices.
3
Heat the oil in a high-sided pot to 350 degrees.
4
Ready a paper towel to drain the meyer lemon slices after they’re fried.
5
Dip the meyer lemon slices in the batter (quick dip on both sides), then fry them in the oil (up to four at a time). Fry until the batter puffs up, firms, and turns a light brown color.
6
In a small bowl, combine the shiso mayo ingredients.
7
Optional: Toast the buns.
8
Season the burgers with lots of salt & pepper, then sear them in a hot, oiled frying pan or skillet over high heat until they’re browned on one side. Flip them and continue to cook to your desired level of doneness* (use a thermometer to check).
9
Spread herbed mayo on both sides of each bun.
10
Put a burger patty on each bun. Top each with two slices of fried meyer lemon, one shiso leaf, and two peppadew halves.
11
Serve.
* The USDA recommends all ground meats be cooked to an internal temperature of 165.