This week on Kitchen Closed, Dan has the privilege of mastering the ‘finest cheeseburger you will ever come across’, guided by South Africa’s reigning chef of the year, Bertus Basson.
Bertus walks Dan through some artful techniques, demonstrating how the burger has evolved from “greasy fast food” to a gourmet dish. At some point Dan manages to overcook the bun, but Bertus reassures him that the only “function of the bun is to make sure you can get the meat to your face”.
While the two go through the motions of turning simple ingredients into a mouthwatering masterpiece, Bertus informs Dan that he’s turned Spek & Bone into an spectacular wine shop. He also chats about the soup kitchen initiative in Stellenbosch, and encourages all to take part. Bertus then dishes out some great advice, “Eat a burger as soon as possible at your local burger joint” – we’ll take him up on that!
Watch and enjoy the “amazing thing” that was voted the Best Burger in the Western Cape in 2019.
Leave a Reply