Korean BBQ Rice Burger
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.
Ingredients
- 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
- Salt
- Black pepper
- 1 Large egg
- Kale
- Sesame seeds
- Cooked rice
Let’s Cook
- 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 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.
- Place a cup of cooked rice on plate.
- Gently top the rice with a patty.
- Layer kale over the patty.
- Sprinkle sesame seeds.