We’re almost at the weekend! The LONG weekend and I don’t know about you, but I’m ready for it. I don’t typically take vacation during the summer, so it’s been long stretch since Independence Day and I’m really looking forward to three days of sloth and gluttony. What are your long weekend plans? I hope they involve a grill because this rendang burger is coming for me.
On that note, to part 2, continuing where we left off with the mango coconut salad.
With summer’s official end coming this weekend (though, hopefully, we’ve got another month at least to enjoy the bounty), we’re capping off both the week and the season with another burger recipe. This one borrows all the good tastes from one of my favorite beef stews to date from Malaysia (apologies. pictures. horrible. bah.).
Asian flavors come together in the most perfect way; melding a ton of awesome flavors and topped by a sweet and crunchy salad, this burger certainly ups your grill game.
Making you, the master.
Remember some of my other favorite burgers?
(Liptauer, Sri Lankan, Blueberry Bison, to name a few)
Also, some of you may remember this, but not only was I a Hurricane Andrew survivor 25 years ago, but also a Hurricane Katrina evacuee 12 years ago. Both times, the American Red Cross came ready to help, so if you are looking for a way to help, please consider giving to them.
Rendang Burger
The rich flavors of Malaysian beef stew are transformed into this Rendang Burger topped with mango coconut salad.
Ingredients
- 1 pound ground beef (85/15 or 80/20)
- 2 cloves garlic, minced
- 2 TB yellow onion, grated
- 1/2 TB fresh ginger, grated
- 1/2 TB cumin
- 1/2 TB coriander, ground
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp chili powder
- 1 TB brown sugar
- 1 tsp lemon rind, grated
- 2 tsp tamarind paste
- 4 hamburger buns
- 1 recipe mango coconut salad
Directions
- Step 1 Add the beef to a medium bowl. Add the rest of the ingredients from the garlic through the tamarind paste. Mix thoroughly using your hands, cover and let sit in the refrigerator for an hour.
- Step 2 Preheat the grill to medium-high heat.
- Step 3 Divide the beef into four equal sizes and form into patties. Cook each burger, about 4 minutes per side (or to desired done-ness). Serve on buns topped with mango coconut salad.
