Ingredients with Measurements:
- 2 cups cooked white rice
- 1 pound ground beef
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 cup shredded lettuce
- 1/2 cup sliced green onions
- 1/4 cup gochujang sauce
Special equipment needed:
- Non-stick skillet
- Rice mold or round cookie cutter
Step-by-step instructions:
1. In a large bowl, mix together ground beef, soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper until well combined.
2. Divide the mixture into four equal portions and shape them into patties.
3. Heat a non-stick skillet over medium-high heat and cook the patties for 4-5 minutes on each side, or until fully cooked.
4. While the patties are cooking, use a rice mold or round cookie cutter to shape the cooked rice into four burger buns.
5. Once the patties are cooked, place a slice of cheddar cheese on top of each patty and let it melt.
6. Toast the hamburger buns until lightly browned.
7. To assemble the burgers, place a rice bun on the bottom, followed by a patty with melted cheese, shredded lettuce, sliced green onions, and a drizzle of gochujang sauce.
8. Top with another rice bun and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Cook the patties over medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 45g
Protein: 35g
Substitutions for ingredients:
Ground beef can be substituted with ground turkey or chicken. Cheddar cheese can be substituted with any other type of cheese. Gochujang sauce can be substituted with sriracha or any other spicy sauce.
Variations:
Add a fried egg on top of the patty for a breakfast-style Korean rice burger. Use kimchi instead of lettuce for a more traditional Korean flavor.
Tips and tricks:
Make sure to shape the rice buns while the rice is still warm, as it will be easier to mold. Use a non-stick skillet to prevent the patties from sticking.
Storage instructions:
Store any leftover patties and rice buns separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patties in the microwave or on the stovetop until heated through. To reheat the rice buns, lightly dampen a paper towel and wrap around the rice bun before microwaving for 30 seconds.
Presentation ideas:
Serve the Korean rice burger on a wooden board or plate for a rustic look.
Garnishes:
Garnish with additional sliced green onions or sesame seeds.
Pairings:
Serve with a side of sweet potato fries or edamame.
Suggested side dishes:
Sweet potato fries, edamame, or a side salad.
Troubleshooting advice:
If the patties are sticking to the skillet, add a little bit of oil to the pan before cooking.
Food safety advice:
Make sure to cook the patties until fully cooked to prevent any foodborne illnesses.
Food history:
Rice burgers originated in Japan in the 1980s and have since become popular in other Asian countries, including Korea.
Flavor profiles:
The Korean rice burger is sweet, savory, and slightly spicy.
Serving suggestions:
Serve the Korean rice burger with a side of sweet potato fries and a cold beer.
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Region: Korean