The “Indonesian Sambal Tempeh Burger” is a culinary innovation that celebrates the vibrant and bold flavors of Indonesia while reimagining them in the form of a globally loved dish—a burger. This recipe combines traditional Indonesian elements like tempeh and sambal with a modern burger format that feels both familiar and exciting. It’s a perfect example of fusion cuisine, where world flavors meet in creative and delicious ways.
In Indonesia, tempeh holds a special place in the diet, considered a staple protein source and a symbol of the country’s rich history of fermentation. Originating in Java, tempeh has been enjoyed for centuries as an affordable, plant-based protein alternative. Made from fermented soybeans, tempeh boasts a nutty flavor and firm texture that lends itself exceptionally well to dishes like burgers. Its high nutrient content, including protein, fiber, and essential vitamins, makes it a wholesome and satisfying choice for vegetarians and omnivores alike.
Sambal, on the other hand, is a cornerstone of Indonesian cuisine, contributing its signature heat and bold tanginess to countless dishes. Traditionally made from chili peppers, garlic, shallots, and lime juice, sambal recipes vary across regions and households, each offering its own unique spin. The sambal in this recipe serves as the perfect condiment, adding a punch of spicy, sweet, and tangy flavors to complement the earthy richness of the tempeh patty. For those less inclined toward spicy heat, the sambal’s fire can easily be adjusted by reducing the number of chilies or substituting with milder ingredients like bell peppers.
The “Indonesian Sambal Tempeh Burger” bridges cultures by taking these time-honored ingredients and transforming them into a wholly contemporary dish. The tempeh patties are seasoned with soy sauce, ground coriander, shallots, and garlic, flavors that evoke the essence of Indonesian cooking. These plant-based patties are then crisped to perfection in coconut oil, which not only enhances the flavor but also ties into the culinary traditions of Southeast Asia, where coconut products are widely used.
The dish’s adaptability makes it a hit for different dietary preferences. Using whole wheat breadcrumbs and low-sodium soy sauce introduces a healthier twist while maintaining the burger’s hearty feel. Whether served for a casual lunch or dinner, it promises to bring a sense of adventure and discovery to the table.
Further inspiration for this recipe stems from Indonesia’s vibrant street-food scene, where sambal and tempeh are often found together in various forms—whether atop rice or tucked into wraps. Here, the idea of marrying these elements into a burger-form pays homage to that versatility while offering something distinctly fresh.
The final dish is not just a meal but a celebration of cultural synergy and culinary imagination. It’s a gateway for exploring Indonesian flavors in a format that’s approachable and universally loved. From the heat of the sambal to the nutty heartiness of the tempeh, every bite tells a story about heritage and innovation coming together to delight the senses.
Indonesian Sambal Tempeh Burger
Ingredients
For the Tempeh Patties
- 400 g tempeh crumbled
- 2 tbsp soy sauce preferably low sodium
- 1 tbsp ground coriander
- 2 pieces shallots finely chopped
- 2 cloves garlic minced
- 1 small egg
- 50 g breadcrumbs preferably whole wheat
- 4 medium burger buns toasted
For the Sambal Sauce
- 3 pieces red chilies deseeded and chopped
- 1 small tomato diced
- 2 tbsp lime juice freshly squeezed
- 1 tbsp palm sugar grated
- 2 tbsp coconut oil for frying
Instructions
- In a large bowl, combine crumbled tempeh, soy sauce, ground coriander, chopped shallots, minced garlic, egg, and breadcrumbs. Mix until well blended. Form the mixture into 4 equal-sized patties.
- In a skillet, heat coconut oil over medium heat (about 170°C / 340°F). Cook the patties for approximately 4 minutes on each side, or until golden brown and firm to the touch.
- For the sambal sauce, blend red chilies, tomato, lime juice, and grated palm sugar in a food processor until a smooth paste forms.
- To assemble, place a tempeh patty on the bottom half of each toasted burger bun. Top with a generous spoonful of sambal sauce. Cover with the top half of the bun.