Some recipes are born from tradition. Others are born from looking at your leftovers and thinking…
“What if we got a little carried away?”
That’s exactly how this Beef Rendang Poutine Burger came to life.
It starts with one of Indonesia’s most beloved dishes. Then somehow wanders into Canada. Before settling inside a burger bun.
Should any of this work?
Probably not.
Does it?
Spectacularly.
Inspired by Poutine… with an Indonesian Twist
Before anyone from Quebec sends me a strongly worded email… Let’s clear something up.
This isn’t traditional poutine.
Classic Canadian poutine is made with crispy fries, cheese curds, and gravy. This burger borrows the comforting spirit of poutine but takes it in a completely different direction. Instead of gravy, rich beef rendang becomes the sauce. Instead of cheese curds, crispy fries add texture and crunch. Think of it less as authentic poutine and more as a love letter to comfort food from two different corners of the world.
Why Beef Rendang Works So Well
If you’ve never had beef rendang before, you’re in for something special.
Rendang is one of Indonesia’s most famous dishes, made by slowly simmering beef in coconut milk, aromatics, and a fragrant blend of spices until the meat becomes unbelievably tender. It’s rich without being heavy. Spiced without being overwhelmingly hot. And one of those magical dishes that somehow tastes even better the next day.
Which makes it perfect for leftovers. Whenever I make rendang, I secretly hope there will be enough left for burgers. Sometimes my family has other plans.
The Burger That Refuses to Be Boring
A regular cheeseburger is wonderful. But every once in a while… Dinner deserves a little adventure.
This burger layers tender shredded beef rendang over a toasted bun, then adds crispy fries for that playful nod to poutine before finishing everything with an extra spoonful of rendang sauce.
It’s messy.
Ridiculously messy.
Have extra napkins nearby.
Trust me.
Why This Fusion Actually Makes Sense
Some fusion recipes feel like they’re trying too hard.
This one doesn’t.
Rendang already has deep, slow-cooked flavors.
Fries already belong with burgers.
The toasted bun simply gives everything a place to live.
Every bite has something different.
Soft beef. Crispy fries. Creamy sauce. Fresh greens.
It’s familiar enough to recognize. Different enough that everyone at the table asks,
“Wait…what’s in this?”
My Favorite Way to Use Leftover Rendang
Honestly? I almost like leftover rendang better than freshly made rendang.
After a night in the refrigerator, the spices settle even deeper into the beef, making every bite richer and more flavorful. That’s why this burger has become one of my favorite leftover transformations. If you’re already spending hours making rendang, you might as well let tomorrow’s dinner be just as exciting.
What to Serve With It
This burger already has plenty going on, so I like keeping the sides simple. Try serving it with:
- A quick cucumber salad
- Sambal or chili crisp
- A crunchy Asian slaw
- An icy cold lime soda or iced tea
It balances the richness perfectly.
Can I Make This Without Homemade Rendang?
Absolutely. If you have leftover homemade rendang, this recipe is one of the best ways to use it.
Short on time? Good-quality store-bought or restaurant rendang works beautifully too.
This recipe is more about assembling incredible flavors than spending all day in the kitchen.
No judgment here.
One Burger. Two Comfort Food Traditions.
One of my favorite things about cooking is that recipes don’t need passports.
A classic Indonesian dish can inspire a burger. Canadian comfort food can spark an idea. Leftovers can become something completely unexpected.
This Beef Rendang Poutine Burger isn’t trying to replace traditional poutine. It isn’t trying to reinvent rendang either. It’s simply borrowing a little inspiration from both to create something that’s playful, comforting, and completely its own.
And honestly… Sometimes the best recipes happen when nobody tells the ingredients they’re supposed to stay in their own countries.
Ingredients
Rendang Paste
- 4 shallots
- 5 garlic cloves
- 2-inch fresh ginger
- 2-inch fresh galangal
- 4 Fresno red chiles
- 4 Thai chiles optional
- ¼ cup water
- ½ teaspoon salt
Beef
- 1 lb beef shank, cut into large chunks
- 2 tbs vegetable oil
- Salt and black pepper to taste
- 800 ml coconut milk
- 2 stalks lemongrass bruised
- 5 kaffir lime leaves
- 5 Indonesian bay leaves
- 1 teaspoon ground turmeric
- 2 tbs ground nutmeg
Curly Baked Fries
- 1 lb Idaho potatoes
- 2 tbs olive oil
- Salt and black pepper to taste
Burger
- Hawaiian sweet rolls or dinner rolls
- Shredded lettuce
Instructions
Make the Rendang Paste
- Combine the shallots, garlic, ginger, galangal, Fresno chiles, Thai chiles (if using), water, and salt in a food processor. Blend until smooth.
Brown the Beef
- Season with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef for 2 to 3 minutes on each side until lightly browned. Transfer to a plate.
Cook the Rendang
- In the same pot, cook the rendang paste for 3 to 5 minutes until fragrant.
- Return the beef to the pot and stir in the turmeric and nutmeg. Add the bruised lemongrass, kaffir lime leaves, and bay leaves
- Pour in the coconut milk and bring to a gentle simmer. Continue cooking until the coconut milk begins to separate and release its natural oil
- Reduce the heat to low, cover, and cook for 3 to 4 hours, stirring occasionally, until the beef is fork-tender and the sauce has reduced to a thick, rich consistency.
- Shred or roughly chop the beef before assembling the burgers.
Make the Curly Baked Fries
- Preheat the oven to 450°F (230°C)
- Using a spiralizer, cut the potatoes into curly fries. Boil for 3 to 4 minutes, then drain well and pat dry
- Toss with olive oil, salt, and pepper
- Spread onto a baking sheet in a single layer and bake for 15 to 25 minutes, flipping halfway through, until crispy and golden brown
Toast the Buns
- Toast the cut sides of the Hawaiian rolls or dinner rolls on a grill, grill pan, or skillet until lightly golden
Assemble
- Spread shredded lettuce onto the bottom half of each bun
- Top with a generous portion of beef rendang, followed by crispy curly fries. Spoon a little extra rendang sauce over the fries and finish with the top bun
Notes
Heaven on a bun, Linda!
What a spectacular burger! I’m sure I’d be an instant fan of rendang!
This looks like an exotic spin on the sandwiches they served at the food trucks by my college, loaded with fries! Amazing!
Thank you for teaching me about a dish I’ve never heard of and I’m not referring to the poutine. I’ll have to try beef rending!
Thanks for sharing something new to me. This sounds like a very flavorful sandwich!
This looks incredible!
I’ve never heard of rendang, but you made me want it badly! So fun to create with you for this Poutine project!
Oh my! Two of my favourite things in one. If I saw this on a menu you can bet I’d order it! 😀
I’d love to sink my teeth into that burger time and time again!
Whoa! Now that is a burger!
Drooling … what a burger! Love that you’ve combined such big flavors in this.
OMG that paste. I could eat it with a spoon, alone!
Linda, this is such a great way to enjoy rendang. I know my husband will love this recipe! Rendang is popular in Malaysia too. Looks like Malaysian rendang and Indonesian rendang are very similar.
Oh my gosh, this is the ultimate burger! Poutine is such a big weakness of mine and this beef rendang burger twist is amazing! Love this!
Making a poutine burger is simply brilliant. I am drooling over your gorgeous pictures.