Rendang Burger: An Amalgam of Flavors

by: Joana

Previously published on Kolom Remaja

The clink of silverware, the gigantic leather-bound menu book, the slow-jazz live music playing in the background, and the smell of spices and roasted beef. Ah, how I miss dining outside. To be more specific, how I miss eating the signature rendang burger at my favourite restaurant in town—Kaloena, the restaurant run by the F&B students in my University. The dish is the perfect fusion of rendang, the well-known traditional cuisine of West Sumatra that is said to be the world’s most delicious food, and the slightly seared, soft American hamburger buns. I truly enjoy this menu because of its richness and simplicity at the same time.

During the pandemic era, Kaloena was not operating and I had spent months searching for the same rendang burger with no results. It is the spiciness of the thick rendang sauce combined with the freshness of onion cuts and pickled cucumbers that is really hard to replace. I then decided to learn to cook the simple version of this dish in my own kitchen. It was super fun and the result turned out pretty well. Being able to eat this burger again satisfied my craving and made me feel nostalgic of all the good times I had with my classmates every lunchtime before the pandemic. I have been practicing and perfecting it by the tips and tricks given by a friend who used to work at Kaloena, and now I am finally ready fto share it to the world! It is super easy, not time consuming, and definitely worth trying.

Before getting started, you need to prepare the ingredients first (45 minutes for 4 servings).

The buns:

1. 8 hamburger buns

The patties:

1. 500 gr minced beef

2. ½ tsp salt and a pinch of pepper

3. Instant rendang paste

The sauce:

1. Instant rendang paste

2. 100 ml of coconut milk

3. 4 cloves of garlic

4. 2 stalks of lemongrass, coarsely chopped

5. 4 kaffir lime leaves

Garnish:

1. 4 sunny side up/ poached eggs

2. Sliced red onions

3. Pickled cucumber/ acar

4. French fries (optional)

After everything is ready, roll your sleeves up, and let’s get to work! The first thing we need to prepare are the patties. Marinate and mix the minced beef with the rendang paste, salt, and pepper for a good 2-3 hours. It is suggested for you to marinate it before you start cooking. Then form 4 balls of equal size out of the seasoned beef and flatten it to 1-1.5 cm thick patties. Roast the patties on a pan or barbecue grill until they smell smoky and aromatic. Grill the buns lightly too so that their inside turns golden brown.

Now, the sauce. Use a saucepan to heat the remaining rendang paste, coconut milk, lemon grass, garlic, and kaffir lime leaves. Cook with low heat until it turns into a thick consistency. Don’t forget to keep on stirring the whole process. You can add salt according to your personal preference. After the sauce is done, let it cool for a while, then spread it on the inside of the grilled buns as much as you want.

Last, but the most fun part is assembling the rendang burger. Put the patties and egg on top of a bun, sprinkle some fresh sliced onions and pickled cucumber. Add some more sauce if you want your burger spicy and strong,then put another bun on top. Repeat this step to all four burgers. You can serve it plain or with french fries. Either way, these rich, scrumptious rendang burgers are guaranteed to bring the luxurious restaurant ambiance back to your house.