This homemade rice burger’s name comes from using rice as a base instead of hamburger buns. Using soy sauce to create a 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.