Use a rice cooker if you have one to cook the rice for you while you get everything else done. If you have time, mix the burger patties, shape it, and chill it. That way the patties absorbs the flavours of the herbs and spices, and the chilling firms it up so it doesn’t fall a part when pan-frying.
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Caramelize the onions by sautéing it in some oil until it soften and brown a little.
Spread it out on a plate and allow to cool for 5-10 mins.
Then up all the ingredients for the burger patty. Do not over-mix it or the patty will be tough.
Heat up your pan with a little oil and pan fry both sides of your patty until done.
Add 2 tbsp of water to deglaze the pan, then add your ketchup and Worcestershire sauce.
Bring to a simmer and allow to reduce to a glaze like consistency. Pour sauce into a bowl for use later.
When your rice is done, fluff it up then mix in 3-4 tbsp chopped spring onion.
Scoop about 1/2 cup of rice onto your cling wrap, lay another piece of cling wrap on top of it. Use you hands to compact it and shape it into you ‘burger bun’.
Lightly grease your heated frying pan, and pan fry the rice patties on both sides to get a nice crust.
Meanwhile, fry your eggs.
Build your rice burger, and spoon some sauce over the patty while you are at it.
Japanese Rice Burger
Rice Burger 'Buns'
- 2 cups of uncooked japanese rice rinsed
- 4 tbsp chopped spring onion
- 250 g minced beef
- 1 egg
- 2 tbsp minced parsley
- Salt & pepper to taste
- 4 tbsp panko bread crumbs
- 1 tbsp milk
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1/2 yellow onion diced
- Oil for pan frying
- 3 tbsp ketchup
- 3 tbsp Worcestershire sauce
- 2 tbsp water
- 4 eggs
- Butter-head lettuces
- Shredded seaweed optional
- Cook rice as per package instructions.
- Fluff rice when cooked, and mix in the chopped spring onions.
- Scoop about 1/2 cup of rice onto your cling wrap, lay another piece of cling wrap on top of it. Use you hands to compact it and shape it into you 'burger bun'.
- Lightly grease your heated frying pan, and pan fry the rice patties on both sides to get a nice crust.
- Caramelize the onions by sautéing it in some oil.
- Spread it out on a plate and allow to cool for 5-10 mins.
- Mix all the ingredients together except the oil.
- Do not over-mix it or the patty will be tough.
- Divide mixture into 4, and shape into patties.
- Chill if needed or if you have time.
- Heat the same pan on med high, add oil.
- Pan fry on both sides until cooked.
- In the same pan, lower heat to low.
- De-glaze your pan with 2 tbsp of water.
- Then add ketchup and Worcestershire sauce.
- Remove from heat and pour into bowl when sauce thickens.
- This can happen quickly especially if you are using a wide pan.
- Alternatively, you can prepare the sauce in a sauce pan, omitting the water.
- Fry your eggs.
- Build your rice burger.
- Rice bun, lettuce, beef patty, sauce, egg, seaweed, lettuce, and rice bun again.
- Serve immediately.
LY's Kitchen Ventures29 January, 2015 at 1:58 am
This looks so yummy and never thought it's so easy to whip up. 🙂