Brie and Bacon Chutney Burger with Roasted Potatoes and Baby Onions

Serve with KWV Classic Collection Pinotage

Serves: 4

Prep time: 30 minutes

Cooking time: 20 minutes


  • 1kg Lean beef mince
  • 1 Egg, beaten
  • 1/2 cup Breadcrumbs
  • Salt and pepper to taste
  • 2 Rosemary sprigs, stripped and chopped
  • 2 Thyme sprigs, chopped
  • 10ml Smoked Paprika
  • 10ml Coriander seeds, toasted and ground
  • Some Garlic flavoured olive oil for frying
  • 1kg Baby potatoes, washed and halved
  • 1kg Baby onions, peeled
  • 1 Triangle brie cheese, sliced
  • 250g Bacon pieces, cooked until crisp
  • 2 Onions, sliced
  • 3 Garlic cloves, minced
  • 30ml White wine vinegar
  • 30ml Sugar
  • Any burger buns of your choice
  • Some salad leaves or micro leaves for serving


 Mix the mince, egg, breadcrumbs, rosemary, thyme, coriander, paprika and seasoning together and divide into 4 patties. Place in the fridge to set for 10 minutes.

  1. Toss the potatoes and onions in some garlic flavoured olive oil, season to taste and bake in the oven until cooked and crispy.
  2. Pan fry the onion and garlic in some olive oil until well cooked and caramelised.
  3. Add the cooked bacon, vinegar and sugar and cook until sticky and sweet. Season to taste.
  4. Pan fry your burger patties until well browned on both sides. Place the sliced cheese on top and place in the oven to melt.
  5. Butter the burger buns on both sides and place some salad leaves on the bottom half.
  6. Place the burger meat with the melted cheese on top of the salad leaves followed by the bacon chutney.
  7. Serve with the roasted potatoes and onions.