Indomie Burger Recipe

indomie burger 2

You’ve probably heard of the ramen burger craze by now. Or maybe you’ve been living under a rock. Or without interwebz. Regardless, we thought it was absolutely necessary to re-create this weird and wonderful burger, but using Indomie! We used original mi goreng, but you can use any of the Indomie varieties for this.

I must preface this recipe by saying that it’s not for everyone. The noodle buns are dense, so you can also experiment by making them thinner, depending on your preference. I also like it better when there’s more chilli sauce and kecap manis on it, so keep adding more if you like it sweet and spicy!

This recipe will make 2 Indomie burgers.

For the 2 beef patties
250g beef mince
1 egg
2 tablespoons breadcrumbs (or until you reach desired consistency)
salt and pepper

Combine beef mince with egg and breadcrumbs in a bowl, then shape into two patties. Season with salt and pepper right before frying. Fry the two beef patties on both sides until browned and cooked through.

For the 4 noodle buns
3 packs of Indomie noodles, boiled and drained
3 packs of Indomie seasoning
1 egg
2 packs of Indomie oil (for frying)

Stir the noodles, seasoning and egg together. Then heap into a round container, a lunch box or maybe a small pie tin to make buns with approximately 2cm thickness. We made two buns at once, by putting cling wrap in between the two buns. Press down with something heavy for at least 20 minutes. We used a bottle of wine on top of a round takeaway container. When the noodles have set, fry them in the Indomie oil until brown and crispy on the outside.

Other ingredients
Baby bok choy
2 packs of Indomie fried shallots
2 packs of Indomie kecap manis (sweet soy sauce)
2 packs of Indomie chilli

Blanch baby bok choy, then assemble Indomie burger with beef patties, baby bok choy, kecap manis, chilli and fried shallots in between the noodle buns. Enjoy!

In other news, if you’ve ever wondered how else to use packets of mi goreng, try our mi goreng with chicken & mushrooms, mi goreng Japanese style or mi goreng spesial recipes!

Mix boiled noodles with egg and seasoning

Mix boiled noodles with egg and seasoning

Press Indomie buns down with something heavy! Tempus Two wine totally recommended.

Press Indomie buns down with something heavy! Tempus Two wine totally recommended.

The buns should look something like this!

The buns should look something like this!

Fry the Indomie buns on both sides

Fry the Indomie buns on both sides

Remove buns from the pan

Remove buns from the pan when they’re browned and crispy

Assemble Indomie burger with beef patty, baby bok choy, kecap manis, chilli sauce and fried shallots!

Assemble Indomie burger with beef patty, baby bok choy, kecap manis, chilli sauce and fried shallots!

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Zucchini Spaghetti with Beetroot Pesto

zucchini spaghetti beetroot

This week we decided to continue on with healthy dinner ideas. We made a vibrant beetroot pesto that’s not only nutritious but has wonderful, fresh flavours. We love cooking with zucchini, and the awesome thing about it is that it can even replicate spaghetti if it’s prepared into thin strips. If you’re not into being uber-healthy, other ways to use the pesto: with your favourite pasta, on toasted sourdough, as a dip with crackers or even dolloped on pizza.

For the beetroot pesto
3 large beets, boiled and peeled
3 tablespoons extra virgin olive oil
2 cloves garlic
third cup of grated parmesan, and more to serve
juice of 1 lemon
water

Process the beetroot, garlic, lemon and extra virgin olive oil together. Then add the parmesan to the pesto. Finish with some water to get your desired consistency. Easy!

For the zucchini spaghetti
6 zucchini
(makes 4 servings)

Use a mandolin to make zucchini strips. Don’t use the core of the zucchini as it’ll be too soft. Then blanch the zucchini strips for a few minutes, making sure that they don’t soften too much – the texture is important in zucchini spaghetti! Combine the zucchini spaghetti with the beetroot pesto. Top with your favourite protein. We’ve added a poached egg. Then garnish with chives (or any other herb that you like), parmesan and cracked pepper. You can of course also use real pasta instead of zucchini spaghetti. Enjoy!

Making zucchini strips

Making zucchini strips

zucchini strips

Zucchini spaghetti ready to be blanched

beetroot parmesan

Adding parmesan to the beetroot mixture

beetroot pesto

This is the consistency we went for with our pesto

zucchini beetroot pasta

Zucchini spaghetti with beetroot pesto, topped with a poached egg

We tried casarecce with the beetroot pesto as well

We tried casarecce with the beetroot pesto as well