Lunch 🤖 AI Generated

Beef Rendang Burger – 40% Fewer Calories

Slow-cooked rendang beef patty burgers loaded with aromatic spices, coconut, and umami depth—without the guilt. Our Fat Switch swaps heavy coconut cream for light coconut milk and uses lean beef, cutting 230 calories while delivering authentic Malaysian rendang flavor in every bite.

25m

Prep Time

95m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 250g ground beef 93/7 lean
✓ 1 tsp fish sauce
✓ 1/2 tsp sea salt
✓ 1/4 tsp black pepper
✓ 2 wholemeal burger buns
✓ 1 cup fresh spinach or lettuce
✓ 1/4 cucumber, sliced
✓ 1 red onion, thinly sliced
✓ 3 red chilies, deseeded
✓ 2 cloves garlic
✓ 1 lemongrass stalk, white part only
✓ 1 tbsp fresh galangal, sliced
✓ 1/2 cup light coconut milk
✓ 1 tsp ground coriander
✓ 1/2 tsp ground cumin
✓ 1 tbsp tamarind paste
✓ 2 tbsp Greek yogurt (for mayo)
✓ 1 tsp sriracha

👨‍🍳 Instructions

1. Prep the rendang paste: Roughly chop red chilies, garlic, lemongrass, and galangal. Blend with 2 tbsp water in a food processor until a smooth paste forms. Set aside.

2. Bloom the spices: Heat 1 tsp oil in a small pot over medium heat. Add the rendang paste and cook for 3–4 minutes, stirring constantly, until fragrant. Add coriander and cumin; cook 1 minute more.

3. Build the rendang sauce: Pour in light coconut milk, tamarind paste, and fish sauce. Stir well. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until slightly thickened and rich. Cool slightly.

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4. Form the beef patties: Divide 250g lean ground beef into 2 portions. Gently shape each into a patty roughly 3/4 inch thick and slightly larger than your bun (they shrink when cooked). Season lightly with salt and pepper. Make a shallow indent in the center with your thumb.

5. Cook the patties: Heat a non-stick skillet or grill over medium-high heat. Cook patties 4–5 minutes per side until internal temp reaches 160°F (71°C). Transfer to a warm plate and brush lightly with 2 tbsp of the cooled rendang sauce.

6. Make the yogurt mayo: Whisk together 2 tbsp Greek yogurt and 1 tsp sriracha in a small bowl. Season with a pinch of salt.

7. Toast the buns: Lightly toast the wholemeal buns cut-side down in the same skillet (30 seconds per side) for texture and warmth.

8. Assemble the burgers: Spread sriracha-yogurt mayo on bottom buns. Layer spinach, sliced cucumber, and thinly sliced red onion. Top with rendang-brushed beef patty and remaining 2 tbsp warm rendang sauce. Crown with top bun.

9. Rest and serve: Let assembled burgers rest 1 minute so flavors meld. Serve immediately with extra sriracha on the side if desired.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat8g

🏷️ Tags

#healthy Malaysian burger recipe#lean beef rendang low-calorie#Asian fusion burger lunch

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