VIRGIL KAHN’S BEEF BURGER WITH DOUBLEFRIED, HAND-CUT CHIPS
The 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."
Serves 2
A LITTLE EFFORT
GREAT VALUE Preparation: 30 minutes Cooking: 1 hour
For the burger patties: beef mince with fat 400 g sea salt and freshly ground black pepper, to taste
For the roasted cherry tomatoes: ripe cherry tomatoes 500 g garlic ½ head rosemary 2 sprigs extra virgin olive oil ½ cup salt ¾t red wine vinegar 1T
For the caramelised onion: red onion 1 treacle sugar 50 g red wine vinegar 2T sea salt and freshly ground black pepper, to taste
For the roast onion cream cheese: large white onion 1 sea salt and freshly ground black pepper, to taste cream cheese 2T
For the double-fried hand-cut chips: potatoes 2
white vinegar 1T 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.
WINE: Woolworths Delaire Red
Stone 2017