beef rendang burger
600g beef mince
1 tbsp coconut oil
Sea salt flakes and freshly cracked black pepper
4 x hamburger buns
Sliced tomato, to serve
Sliced cucumber, to serve
Sliced red onion, to serve
1/2 tbsp tamarind puree
2 kaffir lime leaves, shredded
3 long, red chillies, roughly chopped
1 cup shredded coconut, lightly toasted
1 tbsp coriander seeds, lightly toasted
2 tsp cumin seeds, lightly toasted
40g fresh ginger
30g fresh galangal
30g fresh turmeric (*WARNING - use gloves, unless you like the Bart Simpson look!)
6 red eschalots, peeled
6 cloves garlic, peeled
2 stalks lemongrass, inner white section only
1/2 tbsp palm sugar
To make rendang paste, combine all ingredients in mini food processor (or blender) and blitz on high speed until a thick paste forms.
In a large bowl combine mince with egg and 2 tbsp of the rendang paste (reserve excess paste for another recipe). Season with salt and pepper. Mix well using clean hands. Divide into 4 equal portions, form into patties then pop into the fridge for about an hour to rest (this will help patties hold their shape when frying).
Add coconut oil to a large frypan and melt over a high heat. Reduce heat to low and add beef patties, cooking for 4 mins each side or until cooked through.
To serve, assemble each burger with a patty, sliced tomato, sliced cucumber and red onion rings.