Celeriac and Grass-Fed Ground Beef 'Kibbeh' Bites

In a heavy skillet over medium-high heat, dry-brown the ground beef until deeply caramelized and fragrant. Add the minced Vidalia onion and sauté until soft and translucent.

Stir in the finely diced celeriac and a splash of water to steam it slightly, cooking until tender but retaining a subtle bite.

Fold in the cooked basmati rice, mixing thoroughly to incorporate the beef juices into the grains. Season generously with sea salt and black pepper.

Form into small, bite-sized patties. Sear in a non-stick pan until the crust is mahogany and slightly crisp. Serve warm, garnished with a drizzle of champagne vinegar to cut through the richness of the beef.