grass-fed beef burger aoili

Grass-Fed Burgers w/ Meyer Lemon & Shiso

Sarah MickeyAll Recipes, Beef Recipes, Burger Recipes, Citrus Fruit Recipes, Favorite Grilling Recipes, Peppadew Recipes Leave a Comment

Grass-Fed Burgers w/ Meyer Lemon & Shiso

Makes 4 Servings
Cabernet Franc

Alighter, brighter, summery burger recipe featuring crispy tempura-fried meyer lemon wheels, a citrusy, herby shiso mayonnaise, and spicy peppadew peppers.

Grass-Fed Burgers w/ Meyer Lemon & Shiso
  • 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



Whisk together all the tempura batter ingredients in a bowl – don’t whisk until completely smooth, leave some lumps.


Cut the meyer lemons into 8 very thin slices. Remove any seeds from the slices.


Heat the oil in a high-sided pot to 350 degrees.


Ready a paper towel to drain the meyer lemon slices after they’re fried.


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.


In a small bowl, combine the shiso mayo ingredients.


Optional: Toast the buns.


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).


Spread herbed mayo on both sides of each bun.


Put a burger patty on each bun.  Top each with two slices of fried meyer lemon, one shiso leaf, and two peppadew halves.



* The USDA recommends all ground meats be cooked to an internal temperature of 165.

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