Amazing rendang burger
By now, you’ve probably realized that here at FavorFlav, we’re obsessed with burgers and Indonesian cuisine. So when two chefs combine these two loves and develop a rendang burger, we’re instantly fans, of course.
Those two chefs? They’re Martijn Nab (29) and Marvin Mumu (32) of Smokin’ Barrels. The two developed this burger with Hellmann’s Real. In their kitchen in Amsterdam East, they regularly turn traditional dishes into burgers. The menu includes the Ari Gold burger, for example, a variant on the classic tournedos Rossini with foie gras, truffle and Madeira.
You season the meat for the rendang burger with a spice paste made from, among other things, candlenuts, galangal, ginger and shrimp paste. Fry the spices in the pan so that all the flavors are released properly. Then pound the mixture in a mortar and knead it into the meat.
Ultimate burger sauce
The coconut element of rendang comes through in the burger sauce. You make it by mixing Hellmann’s mayonnaise with coconut milk that you first reduce with lemongrass and kaffir lime leaves.
One more tip about the meat before you get started: go for the best beef you can get. At Smokin’ Barrels, they use only neck meat. The fat percentage is just right, so the meat doesn’t become dry, but it also doesn’t turn into a greasy, floppy mess. Check out the video below of the two chefs and you’ll be ready to make it yourself.
Want to read more about The Essentials by Hellmann’s? Click here.
This article was created in collaboration with Hellmann’s.
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