Peel and finely dice the shallots and garlic. Pick the herbs from their stalks and chop finely. Add to the meat and season with salt and pepper. Add the egg yolk to help bind the mix.
Mix well with your hands and shape into patties weighing approximately 125 grams.
To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelised. Turn occasionally to ensure they cook evenly. Depending on the thickness of the burger this should take no more than 10 minutes to be cooked to medium.
Peel the garlic cloves and crush to a puree using a pinch of salt and a chef's knife with the blade flat against the chopping board.
Mix the egg yolk with the mustard, crushed garlic cloves and a squeeze of lemon juice. Start to whisk in the olive oil slowly. Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise consistency.
Preheat the oven to 200'C.
Wash the potatoes and then cut into wedges. Place the wedges in a baking tray and season with Maldon sea salt. Drizzle on the oil and strip the leaves from the rosemary. Add these leaves to the potatoes along with the garlic cloves. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through to make sure the wedges colour on both sides.
Cut the burger bun in half and spread the aioli on both sides. Add a few leaves of rocket and then place the burger inside.
Serve alongside the potato wedges with the remaining aioli.
«Add different herbs and spices to your burger mix to change the flavour. Chilli, ground cumin, smoked paprika would all work well.»
For this recipe, we've chosen to use prime minced beef to give the very best texture to your burger. A simple mix of shallots, garlic, rosemary and thyme will enhance the fantastic flavour. Learn to make a classic aioli, a simple mayonnaise enhanced with garlic and oliv...