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

1. Finely chop the onion to sauté with the kale.
2. Slice kale and keep to the side.
3. In a large bowl, add beef, garlic, egg, 1 tsp salt, black pepper to mix all together.
4. Add 2 tbsp Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 1 tbsp Father’s Hill Whole Grain Syrup.
5. Mix the meat well until the mixture gets sticky.
6. 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.
7. 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.
8. Cook the patties about 5 minutes. Do not flip until nicely browned.
9. Flip and cover to cook for another 5 minutes.
10. Heat oil in a new pan, add onions and kale.
11. Add a pinch of salt and pepper then sauté until kale is softened.
12. Place a cup of cooked rice on plate.
13. Gently top the rice with a patty.
14. Layer kale over the patty.
15. Sprinkle sesame seeds.