Beef Rendang Burger

Bobby Ong

Plated Asia Producer
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Let’s move over from the “Nasi Lemak Burger“, and focus on the latest [drum rolls] Beef Rendang Burger!

No, we are not dipping beef patty in rendang sauce. We MAKE our own rendang beef patty with grated coconut or “kerisik” and pound our very own rendang paste from scratch using the mortar and pestle. Together with homemade coconut milk mayonnaise, this thing is da bomb!’

Like more fast food restaurant-inspired food? Check out our Kyochon style Spicy Korean Fried Chicken Wings recipe.

How to make Beef Rendang Burger

Preparation

for 4 burgers

Beef patty

  • 500 g minced beef
  • ½ tsp salt
  • ½ tsp black pepper

Rendang paste

  • 1 cup grated coconut
  • 4 shallots
  • 4 cloves garlic
  • 2 stalks lemongrass, coarsely chopped
  • 8 dried red chillies, soaked, coarsely chopped
  • 20 g galangal, coarsely chopped
  • 20 g ginger, coarsely chopped
  • 20 g turmeric, coarsely chopped
  • 4 kaffir lime leaves, coarsely chopped
  • 60 ml oil
  • ½ tsp salt
  • 1 tsp brown sugar

Coconut milk mayonnaise

  • 100 ml coconut milk
  • 1 stalk lemongrass, bruised
  • 4 kaffir lime leaves
  • A pinch of salt
  • 4 tbsp mayonnaise
  • 1 tsp lime juice

Garnish

  • Baby romaine lettuce, shredded
  • Red onion, sliced

Step-by-step

Coconut milk mayonnaise

  1. In a saucepan, add coconut milk, bruised lemongrass and kaffir lime leaves.
  2. Turn on medium-low heat. Stir occasionally to prevent sticking to the bottom of the pan.
  3. Once boil, add a pinch of salt.
  4. Cook until coconut milk reduced to about 1/3 and thick.
  5. Off heat.
  6. Add cooked coconut milk and lime juice with mayonnaise. Mix well and chill in the refrigerator.

Rendang paste

  1. On a medium-heat pan, toast grated coconut for about 10 to 15 minutes until browned. Set aside.
  2. Using pestle and mortar or food processor, grind together shallots, garlic, lemongrass, dried chillies, galangal, ginger, turmeric and kaffir lime leaves into a fine paste.
  3. Heat 60 ml of oil on medium-low heat.
  4. Add chilli paste. Stir-fry for about 10 minutes or until colour turned darker.
  5. Add toasted grated coconut. Stir-fry for about 1 minute until well mixed.
  6. Add salt and sugar. Stir-fry for another minute. Let cool.
  7. Grind rendang mixture into a finer paste.

Beef patty

  1. In a mixing bowl, mix together minced beef, rendang paste, salt and black pepper.
  2. Using your hands, form 4 patties equally. Flatten each patty to about 1 to 1.5 cm thick.
  3. Heat oil on medium-heat.
  4. Add beef patty. Cook for 2½ to 3 minutes each side or until cook through.
  5. Spread butter on all the buns.
  6. Using the same pan, place bun butter side down.
  7. Toast about 30 to 60 seconds or until lightly browned.

Assemble the burger

  1. Assemble with buns, coconut milk mayonnaise, shredded lettuce, sliced red onions, beef rendang patty and fried egg or “telur mata”.
  2. Enjoy!

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