Grass-Fed Beef Burgers w/ Fried Lemon & Shiso Mayo

This recipe is a lighter take on the traditional burger featuring the clean flavors of our 100% grass-fed beef, meyer lemon, and a shiso leaf mayonnaise. Pickled peppadew peppers add a bit of heat and brininess.

Ingredients Servings: 4

  • 4 Grass-Fed Burgers
  • ½ C Mayonnaise
  • 1 t finely grated Meyer Lemon Zest
  • 4 Spicy Pickled Peppadews
  • 8 Shiso Leaves
  • 2 Meyer Lemonse
  • 4 Burger Buns
  • ½ C Rice Flour
  • 1 Egg + 1 Egg Yolk
  • 1/8 t Cayenne Pepper
  • 1 t Baking Powder
  • 1 C Flour
  • 2 C Frying Oil
  • Salt & Pepper

Instructions

1
Make the tempura batter: Whisk together the rice flour, egg and egg yolk, cayenne, baking powder, and flour with ½ teaspoon of salt and 1 ½ cups ice cold water.
2
Pour the frying oil into a deep pot and heat it to 350 degrees.
3
While the oil is coming to temperature, very thinly slice the meyer lemons (you should get at least 8 slices). Remove any seeds from the slices.
4
Dip the lemon slices in the tempura batter to coat, then fry them in the hot oil until the coating puffs up and turns a light brown.

Don’t fry more than four at a time and be sure to let the oil reheat to 350 before frying the second batch.
5
Put the lemon slices on a paper towel to drain off any excess oil.
6
Finely chop four of the shiso leaves and mix them into the mayonnaise with the lemon zest and black pepper to taste.
7
Salt & pepper the burger patties, then cook them using your preferred method (pan fry, grill, etc).
8
Cut the peppadews in half.
9
Spread the shiso mayo on both halves of each bun. Add a burger patty to each, then top each patty with two lemon slices, a shiso leaf, and two peppadew halves.
10
Put the top buns on the burgers and serve.