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.

Robin Bashinsky
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Recipe Summary

40 mins
40 mins
Serves 4


Fennel-Celery Slaw
Tempura Lemons
Other Ingredients


Instructions Checklist
  • Prepare the fennel-celery slaw: Combine all slaw ingredients in a bowl; toss to coat. Chill until ready to use.

  • Prepare the burgers: Gently fold together all burger ingredients in a bowl until combined. Form into 4 (¾-inch-thick) patties.

  • Preheat grill to high (450°F to 500°F). Place burgers on oiled grates. Grill, uncovered, to desired degree of doneness, 3 to 4 minutes per side for medium.

  • Prepare the tempura lemons: Heat oil to 350°F in a heavy saucepan. Whisk together flour, vodka, club soda, and egg yolk in a bowl. (It's OK if it's slightly lumpy; don't overwork it.) Dip lemon slices in batter. Carefully place lemons in hot oil, and fry until they float and are crispy, 1 to 2 minutes. Drain on paper towels, and sprinkle with salt.

  • Place 1 burger on each of the bottom buns. Top each with 2 lemon slices, 1/3 cup slaw, and top bun.