Easter Beef Burgers with Cheesy Rosemary Potato Balls and Salsa Verde

Ingredients

• 2 egg yolks (For the garlic aioli)
• 1 tsp Dijon mustard (For the garlic aioli)
• 2 cloves garlic (Finely grated; for the garlic aioli)
• 1 lemon juice (Juice of 1 lemon; for the garlic aioli)
• neutral oil (As needed to emulsify the aioli)
• salt (To taste; for the garlic aioli)
• black pepper (To taste; for the garlic aioli)
• chives (Chopped; amount not specified)
• 600 g Maris Piper potatoes (Large; source gives 4 potatoes (600 g))
• 3 tbsp cornstarch (For the potato balls)
• 1 tsp sea salt (For the potato balls)
• 0.5 tsp black pepper (For the potato balls)
• 2 tbsp fresh rosemary (Diced)
• 80 g mozzarella (Cut into small cubes)
• olive oil spray (For the potato balls; amount not specified)
• beef roasting joint (Tesco large joint, minced; amount not specified)
• 1 green pepper (Finely diced and cooked)
• 1 small onion (Finely diced and cooked)
• 1 tsp salt (For the burger patties)
• 0.5 tsp black pepper (For the burger patties)
• 1 tsp garlic powder (For the burger patties)
• 1 tbsp smoked paprika (For the burger patties)
• 4 slices Red Leicester cheese (For topping the burgers)
• 1 jalapeño (Fresh, finely diced; garnish (transcript mentions extra jalapeños, but no additional amount is specified))
• brioche burger buns (Amount not specified)
• 1 large bunch parsley (For the herb sauce)
• 1 bunch fresh coriander (For the herb sauce)
• 1 bunch tarragon leaves (For the herb sauce)
• fresh mint (A handful; for the herb sauce)
• 1 shallot (Diced and cooked; for the herb sauce)
• 2 cloves garlic (Minced; for the herb sauce)
• 6 anchovy fillets (For the herb sauce)
• 1 tbsp capers (For the herb sauce)
• 1 lemon juice (Juice of 1 lemon; for the herb sauce)
• 1 tbsp Dijon mustard (For the herb sauce)
• 1 tsp Worcestershire sauce (For the herb sauce)
• olive oil (For the herb sauce; amount not specified)
• salt (To taste; for the herb sauce)

Steps

1. 1

   For the garlic aioli, combine the egg yolks, Dijon mustard, finely grated garlic, and juice of one lemon in a bowl.

2. 2

   Whisk in neutral oil gradually until the mixture emulsifies into an aioli. Season to taste with salt and black pepper, then stir in chopped chives.

3. 3

   Prepare the cheesy rosemary potato balls using the potatoes, cornstarch, sea salt, black pepper, diced rosemary, mozzarella, and olive oil spray. The source does not specify the shaping method or exact preparation sequence.

4. 4

   Chill the potato balls in the refrigerator; the source gives no chilling duration.

5. 5

   Air-fry the chilled potato balls until golden brown. The source gives no temperature or cooking time.

6. 6

   Finely dice the green pepper and small onion, then cook them; set aside for the burger mixture. The source does not give a cooking method or timing.

7. 7

   Break the beef roasting joint into small chunks and grind it. The source does not specify a quantity of beef.

8. 8

   Put the ground beef in a bowl with the cooked pepper and onion. Add the salt, black pepper, garlic powder, and smoked paprika, then mix to combine.

9. 9

   Form the seasoned beef mixture into balls.

10. 10

    Smash the beef balls in a pan and cook them; the transcript does not specify the heat or cooking time.

11. 11

    Add a slice of Red Leicester to each patty and cook until the cheese melts.

12. 12

    Make the herb sauce by combining the parsley, coriander, tarragon, mint, cooked diced shallot, minced garlic, anchovy fillets, capers, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and salt. The source lists these ingredients but the transcript ends before describing the sauce method.

13. 13

    Assemble the burgers in the brioche buns with the patties and extra diced jalapeño. The source does not specify the exact arrangement or other fillings.

14. 14

    Char the assembled burgers in the pan; the transcript does not specify how long to char them.

Notes

The description provides ingredient lists but no full method. The transcript says the potato balls are chilled and air-fried until golden, and describes grinding and seasoning the beef, smashing patties in a pan, melting cheese on top, assembling the burgers with extra jalapeño, and charring them. It cuts off before explaining how to make the salsa verde. Exact quantities for the beef, oils, herbs (mint), chives, and buns, as well as several cooking times and temperatures, are not provided.

Nutrition per serving

• British
• main
• holiday
• Easter
• beef
• air-fried
• burger
• family meal