Main Meals

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

30 minutes
1 hour
Wine/Spirit Pairing
Woolworths Delaire Red Stone 2017

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  • 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
  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."


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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