Korean BBQ Rice Burger | Kim'C Recipes
Cooking Time: 30 min
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.
- 2 Tbsp Jookjangyeon Soy Sauce
- 1 Tbsp Chung-O Sesame Oil
- 1 Tbsp Father’s Hill Whole Grain Syrup
- 3 Garlic cloves, minced
- 1½ Pounds ground beef
- ½ Onion (½ onion = 6.8 oz or 192 g)
- 1 Tbsp vegetable or olive oil
- Black pepper
- 1 Large egg
- Sesame seeds
- Cooked rice
How to Make
Finely chop the onion to sauté with the kale.
Slice kale and keep to the side.
In a large bowl, add beef, garlic, egg, 1 tsp salt, black pepper to mix all together.
Add 2 tbsp Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 1 tbsp Father’s Hill Whole Grain Syrup.
Mix the meat well until the mixture gets sticky.
Pinch off 2 inches 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 the 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 the heat.
Cook the patties for 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.
Place a cup of cooked rice on a plate.
Gently top the rice with a patty.
Layer kale over the patty.
Sprinkle sesame seeds.