Lunch 🤖 AI Generated

Nasi Lemak Burger – Crispy Coconut Rice Bun

A bold Malaysian-inspired fusion burger featuring a toasted coconut rice bun, spiced beef patty, crispy anchovies, and fiery sambal mayo. This Fat Switch version cuts 40% calories by swapping full-fat coconut milk for light coconut milk and using lean beef, without sacrificing the authentic umami punch.

25m

Prep Time

35m

Cook Time

Servings

375

Calories

26g

Protein

🛒 Ingredients

✓ 1.5 cups jasmine rice (uncooked)
✓ 0.75 cup light coconut milk
✓ 0.25 cup coconut water
✓ 1 tsp salt
✓ 0.5 tsp sugar
✓ 2 pandan leaves (or 0.25 tsp pandan extract)
✓ 180g ground lean beef (93/7)
✓ 1 tsp ginger-garlic paste
✓ 0.5 tsp fish sauce
✓ 0.25 tsp white pepper
✓ 2 tbsp mayonnaise
✓ 2 tbsp 0% Greek yogurt
✓ 2 tbsp sambal oelek
✓ 1 tbsp fresh lime juice
✓ 30g dried anchovies (ikan bilis)
✓ 1 tbsp neutral oil (for frying anchovies)
✓ 1 large egg
✓ Butter or oil spray (for toasting buns)

👨‍🍳 Instructions

1. Cook the Coconut Rice Base: Rinse jasmine rice thoroughly. In a pot, combine light coconut milk, coconut water, salt, sugar, and pandan leaves. Bring to boil, add rice, stir once, then reduce heat to low. Cover and simmer 18 minutes until water absorbs and rice is tender. Fluff with fork and let cool 5 minutes.

2. Shape and Toast the Rice Buns: Divide cooled rice into 4 equal portions (2 bottom, 2 top buns per burger). Press each firmly into a 3-inch round patty mold or use your hands to form bun shapes. Chill in fridge for 15 minutes. Heat a non-stick skillet over medium heat, lightly spray with oil, then toast each rice bun 3–4 minutes per side until golden and crispy. Set aside on paper towels.

3. Prepare the Beef Patties: In a small bowl, combine lean ground beef, ginger-garlic paste, fish sauce, white pepper, and a pinch of salt. Divide into 2 equal portions and gently form into patties slightly larger than rice buns (they shrink when cooked). Make a small indent in the center with your thumb to prevent puffing. Season lightly with salt.

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4. Make Sambal Mayo: In a small bowl, whisk together mayonnaise, Greek yogurt, sambal oelek, and fresh lime juice until smooth and well combined. Taste and adjust spice level. Set aside. This creamy sambal replaces heavy mayo while keeping the signature heat and tang.

5. Fry the Anchovies Until Crispy: Heat 1 tbsp neutral oil in a small skillet over medium-high heat. Once shimmering, add dried anchovies and fry 2–3 minutes, stirring frequently, until golden and very crispy. Transfer to paper towels to drain and cool. They will crisp further as they cool.

6. Cook the Beef Patties: Heat a cast-iron or non-stick skillet over medium-high heat. Once hot, add beef patties and cook 3–4 minutes per side for medium doneness. Do not press down—let them develop a caramelized crust. Transfer to a plate and rest 2 minutes.

7. Toast the Egg (Optional Garnish): In the same skillet, crack 1 egg and fry sunny-side up or over-easy (2–3 minutes) for a runny yolk that adds richness. Alternatively, omit for a lighter burger. Season with salt and pepper.

8. Assemble the Burgers: Place one rice bun (bottom) on a plate. Spread 1 tbsp sambal mayo on the rice. Layer the beef patty, then top with crispy anchovies and fried egg (if using). Spread another 0.5 tbsp sambal mayo on the second rice bun and place on top. Serve immediately while rice buns are still warm and crispy.

📊 Nutrition per Serving

Calories375 kcal

Protein26g

Carbohydrates54g

Fat9g

🏷️ Tags

#Malaysian fusion burger recipe#low-calorie nasi lemak burger#coconut rice bun burger

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