Smorgasburg has the Ramen Burger; and we present to you the Rice Burger. Already a popular menu item in the hip food streets of Korea, the Rice Burger uses rice to hold your patty instead of your usual hamburger buns. Why? Cause rice, much like bread, goes with pretty much everything. (Perhaps even more than bread does!)
Using soy sauce to create that signature Korean BBQ flavor, the meat melts in your mouth. Pair with sautéed kale over the rice burger and you have a Korean update to the hamburger.
Pinch off 2 inch from the mixture and make 4 large patties (or 6 medium patties). Toss each portion from one hand to the other hand repeatedly about 5 times in order to release air inside the mixture and prevent the patties from crumbling while cooking.
In a large pan, heat oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with heat.
Cook the patties about 5 minutes. Do not flip until nicely browned.
Flip and cover to cook for another 5 minutes.
Heat oil in a new pan, add onions and kale.
Add a pinch of salt and pepper then sauté until kale is softened.