Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Cornflake marshmallow treats
Snack recipes

Cornflake marshmallow treats

10 minutes
Fried cauliflower
Cauliflower recipes

Fried cauliflower

10 minutes per batch
Aglio e olio with spinach
Pasta recipes

Aglio e olio with spinach

15 minutes
  • Home
  • Recipes
  • onion
Mexican black bean soup with chipotle charred corn
Corn recipes

Mexican black bean soup with chipotle charred corn

30 minutes
Cheesy stuffed sweet potatoes
Sweet potato

Cheesy stuffed sweet potatoes

30 minutes
Butternut noodle and carrot soup
Carrot recipes

Butternut noodle and carrot soup

45 minutes
Super-easy cauli-cheese pie
Cauliflower recipes

Super-easy cauli-cheese pie

40 minutes
Lemony green soup with yoghurt, sweet potato fries and dukkah
Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes
Korma chicken cottage pie
Indian recipes

Korma chicken cottage pie

35 minutes
Golden soup
Butternut recipes

Golden soup

30 minutes
Caldo verde soup with ricotta and garlic baked potato
Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes
Olive-flecked pasta
Great value

Olive-flecked pasta

15 - 20 minutes
The Lazy Makoti’s sticky ribs, chakalaka and plaited corn
Chakalaka recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes
The Lazy Makoti's sticky pork belly with chickpea-and-bean salad
Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours
Virgil Kahn's beef burger with double-fried, hand-cut chips
Burger recipes

Virgil Kahn’s beef burger with double-fried, hand-cut chips

1 hour
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Virgil Kahn’s beef burger with double-fried, hand-cut chips

By TASTE
2
Medium
30 minutes
1 hour

Ingredients

    For the burger patties:

  • 400 g beef mince with fat
  • sea salt and freshly ground black pepper, to taste
  • For the roasted cherry tomatoes:

  • 500 g ripe cherry tomatoes
  • ½ head garlic
  • 2 sprigs rosemary
  • ½ cup extra virgin olive oil
  • ¾ salt
  • 1 T red wine vinegar
  • For the caramelised onion:

  • 1 red onion
  • 50 g treacle sugar
  • 2 T red wine vinegar
  • sea salt and freshly ground black pepper, to taste
  • For the roast onion cream cheese:

  • 1 large white onion
  • sea salt and freshly ground black pepper, to taste
  • 2 T cream cheese
  • For the double-fried hand-cut chips:

  • 2 potatoes
  • 1 T white vinegar
  • vegetable oil, for frying
  • sea salt and freshly ground black pepper, to taste
  • burger buns, for serving

Method

  1. To make the burger patties, season the meat and work the mince using your hands for about 5 minutes to make the meat more pliable, then shape into 2 patties.
  2. Cook in a pan until medium rare, 10-15 minutes.
  3. To make the roasted cherry tomatoes, mix all the ingredients together in an oven tray and roast for 10 minutes at 120°C.
  4. To make the caramelised onion, sauté the onion in a shallow, non-stick pan for 15–20 minutes. Add the sugar and vinegar and season. Cook for 2 minutes, or until caramelised.
  5. To make the roast onion cream cheese, slice the onion, then sauté until dark golden brown. Season and mix with the cream cheese.
  6. To make the chips, wash and cut the potatoes into chips. Blanch in lightly salted water with the white vinegar until soft but still firm, about 8–10 minutes.
  7. Place on sheets of kitchen paper and allow to dry.
  8. Heat the oil and fry the chips over a low heat until light golden. Remove from the oil and allow to rest for 5 minutes.
  9. Fry again on a higher heat until golden and crispy.
  10. Assemble the burgers and serve with the chips.

Cook's note: Virgin Kahn, head chef at Indochine at Delaire Graff in Stellenbosch, goes all out in the middle of the week. "This is my go-to burger when I'm home alone, with the kids at school and my wife at work. I spoil myself with an amazing burger, beer and a movie."