You probably haven’t heard about this beef rendang burger. Well, it is a very popular Indonesian food that is known for its layers of different flavors and its aroma. It’s not every day you serve rendang beef at home, but you can easily find it when visiting Indonesia or when you go to any Indonesian restaurant. If you’ve been wondering about this popular recipe, you’ve come to the right place. Let’s get started!
Beef Rendang Poutine Burger
To achieve the best flavor, you first have to fry the paste to bring out the flavors. Then, the meat needs to be boiled with rendang and coconut milk for several hours. The beef rendang will taste even better the next day, after the meat has absorbed the spices.
- Beef rendang paste (buy here)
- Shallots: 4
- Garlic: 5
- Fresh ginger: 2 cm
- Fresh galangal: 2 cm (buy here)
- Fresno red chilies: 4
- Thai chilies: 4 (optional)
- Water: ¼ cup
- Oil: 2 tablespoons
- Beef shank: 1 pound
- Coconut milk: 800 ml (buy here)
- Lemongrass: 2 stalks
- Bay leaves: 5 (buy here)
- Lime leaves: 5
- Turmeric: 1 teaspoon (buy here)
- Nutmeg powder: 2 tablespoons (buy here)
- Curly baked potatoes
- Idaho potatoes: 1 pound
- Olive oil: 2 tablespoons
- Hawaiian sweet rolls or dinner rolls
- Shredded lettuce
- Blend ingredients like garlic, shallots, ginger, chilies, galangal, salt, and water in a food processor until they become a paste.
- Lightly cover the beef meat with salt and pepper.
- In a pan, heat the cooking oil, then cook the beef for two to three minutes over high heat. Then set it aside.
- Add the paste to the pan and fry for three to five minutes. Then, return the beef to the pan.
- Add some lemongrass, bay leaves, lime leaves, turmeric, and ground nutmeg. Stir for another three to five minutes.
- Pour in the coconut milk and continue to stir over high heat until the coconut milk separates (it is important to get oil from coconut). Once separated or boiled, reduce heat and cook for three to four hours, covered. Steam will be required to aid the cooking process.
- For the curly baked potatoes, use a spiralizer to spiral the potatoes, then boil them for three to four minutes.
- For the baking process, start by preheating the oven to 450 degrees Fahrenheit. Coat the potatoes with oil, pepper, and salt, then place them on a baking sheet. Make sure you allow enough space.
- Bake for fifteen to twenty-five minutes, turning several times until cooked and crispy.
- To toast bread on the grill, use a grill pan, slice the loaf open, place it cut side down on the grill, and bake until golden brown, about 10 seconds.
- For the assembly, add the shredded lettuce to one side of the bread. Add the beef rendang, top with curly fries, and add more beef rendang sauce.
Ingredients and Equipment for Making a Beef Poutine Burger
1. Beef Rendang Paste
This is a 6-pack of rendang curry paste that comes from Asian Meals. The brand offers 120 grams of MSG-free rendang paste that helps you make the best beef rendang burger. It tastes spicy, rich, and creamy and is made with beef, spices, and coconut milk.
The product is known for its ability to be used with all types of meat, and the original taste of rendang contains less liquid than regular curries. To give it a traditional Asian flavor, the ingredients are a blend of premium spices, seasonings, and vegetables.
2. Galangal and Lemongrass
There are many ingredients in one package. This product offers a handful of spices. 1 ounce of fresh kaffir lime leaves, 8 stalks of fresh lemongrass, 4 ounces of fresh Thai chili, and ½ pound of fresh galangal are included. The spices are great for your favorite Asian foods, including Thai Tom Yam soup and, of course, this beef rendang.
3. Coconut Milk
This coconut milk offers 12 cans of product with 13.5 ounces per can. The product is made with organic coconut milk with no GMOs, pesticides, or guar sugar, is gluten-free, and contains no dairy. This coconut milk can make many recipes great, including soups, sauces, curries, beverages, and desserts.
4. Nutmeg Powder
This nutmeg powder will make the poutine recipe taste better. This product comes in a plastic bottle with 16 ounces of nutmeg powder. It has a sweet, nutty flavor, which makes it perfect for Indian, French, Middle Eastern, and Swedish cuisine.
This ingredient is suitable for savory recipes like glazed carrots, scalloped potatoes, and creamed spinach. Other recipes include gingerbread, spiced cookies, pumpkin pie, and eggnog. You can also pair it with spices like cinnamon, allspice, and mace.
5. Bay Leaves
Coming from McCormick, these bay leaves help infuse your dishes with a robust and woody flavor. The product has been hand-selected from Turkish-grown bay trees and carefully packed for optimal flavor and aroma.
It contains two ounces of whole bay leaves, which makes it ideal for anyone. You can add this ingredient to sides, appetizers, entrees, and drinks and see how it takes your recipes to another level. The product itself is MSG-free and kosher certified.
This turmeric powder, also known as a traditional cooking spice, comes in a 12-pound bag. It comes in a resealable stand-up bag and is made with organic turmeric, or Curcuma longa. Consuming this will help your digestive and immune systems, make your skin healthy, and maintain healthy blood glucose levels in the normal range.
This natural and organic turmeric powder is also sourced and made from pure, high-quality turmeric root. Whether you want to use it in cooking, as an herbal food supplement with many health benefits, or even as a topical application for beauty, this product does it all.
7. Potato Spiralizer
While an oven and food processor are among the equipment needed for making the beef rendang burger, you also need a vegetable spiralizer for the perfect cooking results. This equipment offers premium quality and is made with 340 stainless steel and six blades.
It helps shred, slice, and chip most firm fruits and vegetables. The spiralizer is also perfect for making healthy, low-carb, quick veggie noodles from tough fruits or vegetables like onions, apples, carrots, cucumbers, zucchini, cabbage, radishes, beets, rutabagas, potatoes, turnips, and more.