food, Recipes

James Dean-inspired burger & popcorn milkshake

Concept and styling Raphaella Frame-Tolmie; Photographs Russell Smith


  • 1T butter n 1 onion, very finely sliced
  • 1 garlic clove, finely
  • crushed
  • 1 white bread slice, dried out and crumbed
  • 320g rib eye steak, fat on
  • salt and pepper
  • 1 egg yolk
  • 2 cups ice water
  • 100g tempura flour
  • a bunch of spring onions
  • vegetable oil, for frying
  • 4 burger buns, lightly toasted
  • lettuce leaves for garnish
  • 1 red onion, sliced into rings
  • 1 tomato, sliced
  • 4 slices of Emmenthal cheese
Heat one tablespoon of butter in a frying pan and gently fry the onion and garlic. Strain the mixture, squeezing out any excess moisture. Add the breadcrumbs and stir through. Mince the meat twice using a coarse mincer attachment or ask your butcher to do the same. Combine the mince with the onion and garlic and mix well. Divide the mince into 120g portions, and roll and flatten them into patties. Season each patty well on both sides with salt and pepper.

To make the tempura spring onions, mix the egg yolk into the ice water. Place the tempura flour in a bowl and add the water and yolk mixture, mixing with your fingers until it forms a smooth batter. Dip the spring onions into the batter to coat and shake off any excess. Fry in a large saucepan of oil, heated to 190ºC, until golden. Drain the tempura on paper towel.

Char grill the burger patties to desired wellness. Toast the buns in a dry frying pan. Assemble the burger with lettuce, red onion slices, a slice of tomato and Emmenthal cheese. Top with the tempura spring onions and serve with thin French fries and a popcorn milkshake on the side. Serves 4


  • 4 cups popped popcorn
  • 60g sugar
  • 1T golden syrup
  • 1t bicarbonate of soda
  • 1/2t  salt
  • 1 cup vanilla ice cream
  • 1/2 cup milk

Spread the popcorn out on a baking sheet. Place the sugar in a saucepan with the golden syrup and cook without stirring until the sugar has melted and the mixture is golden. Add the bicarbonate of soda and salt to the caramel and whisk it in quickly. Immediately  pour the mixture over the popcorn and let it cool and set. When it’s completely cool, break it into pieces.

Place 30g of the the salted caramel popcorn in a blender with the ice cream and milk. Blend until smooth, and serve with pieces of the broken salted honeycomb caramel popcorn on top. Makes 2 

The Test Kitchen and The Potluck Club & Gallery, The Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town, 021-447-2337,,

This article originally featured in the August 2013 Issue of House and Leisure