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Grass-Fed Burgers w/ Meyer Lemon & Shiso

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Grass-Fed Burgers w/ Meyer Lemon & Shiso

Makes 4 Servings
wine 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.

Grass-Fed Burgers w/ Meyer Lemon & Shiso
INGREDIENTS
  • 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.

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