Rendang beef burger

• 1 tbsp oil
• 3-4 Mushroom Gourmet Swiss Brown mushrooms
• Salt and pepper
• 1 store-bought burger bun
• 2 lettuce leaves
• 1 red onion
• 1 tomato

Coconut milk mayonnaise dressing

• 100ml coconut milk
• 1 lemongrass stalk, bruised
• 4 kaffir lime leaves
• A pinch of salt
• 1 tsp lime juice, freshly squeezed
• 4 tbsp mayonnaise

Beef patty

• 75g minced beef
• ¼ large onion, chopped
• 2 tbsp pre-mixed rendang paste, any brand

1. To make the dressing, combine the coconut milk, lemongrass and kaffir lime leaves in a small saucepan over low-medium heat, stirring occasionally.
2. Once the mixture starts to simmer, add the pinch of salt. Continue cooking until the mixture is reduced and thickened slightly.
3. Add the lime juice and mayonnaise, then stir and remove from heat. Refrigerate the dressing. Note: This makes enough dressing for 4 servings. Store any remaining dressing in an airtight container in the refrigerator for future use.
4. In a large bowl, combine the minced beef, chopped onion and rendang paste. Shape into a 1.5cm-thick patty.
5. Heat the oil in a frying pan over medium heat. Add the mushrooms, season with salt and pepper, and cook until soft. Remove from heat and set aside.
6. Cook the patty on a medium heat for about 6 to 8 minutes each side. Meanwhile, toast the bun.
7. Place the patty in the toasted bun. Drizzle 1 to 2 spoonfuls of the coconut milk mayonnaise over the patty, and top with the mushrooms, lettuce leaves, and a slice of red onion and tomato.