Greek Isles Burger with Tempura Lemon Slices

Step aside beef, there’s a new burger meat in town (and we’re not talking about turkey). Lamb has a similar richness to ground beef, but with an earthy, gamey touch. Finish your out-of-the-ordinary burger with a bracing fennel-celery slaw and tempura lemon slices—lightly fried bites that are a crispy to a fault.   Pair with: Stillwater Artisanal Yacht. Tame tempura and gamy lamb with a pilsner bolstered by a significant hop backbone.

Serves 4

Ingredients

Fennel-Celery Slaw
1 cup shaved fennel (from 1 bulb)
1 celery stalk, very thinly sliced diagonally
2 tablespoons olive oil
2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon table salt
1/4 teaspoon crushed red pepper
1/4 teaspoon granulated sugar
Burgers
1 pound ground lamb
3 ounces feta cheese, crumbled (about 3/4 cup)
2 tablespoons chopped fresh oregano
1 1/4 teaspoons table salt
1 teaspoon black pepper
Tempura Lemons
4 cups peanut oil or vegetable oil
1 cup cake flour (such as Swans Down)
1/2 cup (4 oz.) cold vodka
1/2 cup cold club soda
1 large egg yolk
8 very thin lemon slices (from 2 lemons)
1/2 teaspoon kosher salt
Other Ingredients
4 ciabatta rolls, split horizontally and toasted


June 2018