Inspired by one of my favourite rice burgers from Mos Burger – the Yakiniku Rice Burger, I made a similar burger filled with stir-fried beef and onions. It was like a reconstruction of a beef rice bowl, made in a fast-food way.
I oven-grilled the rice patties to give them a crisp on the surface and sort of set them in shape. If you don’t have a ring mould to shape the rice patties, fret not, you can just use a round lid of any plastic container (like those CNY goodies containers with red lids) you may have in your kitchen like what I did. Before you press rice into the lid, wet the inside of the lid with water first so the rice patty falls out beautifully in a whole piece (and will not stick to the lid) when you firmly knock it down onto the baking tray.
Rice Burger Recipe
Ingredients (makes 4 burgers)
300g beef tenderloin, thinly sliced
1 yellow onion, peeled & thinly sliced
1 tsp dark soy sauce
1/2 tsp salt
2 tsp sesame oil
1 tsp corn flour
1 tbsp minced ginger
1 tsp sugar
1/2 tbsp vegetable oil
420g Japanese rice
1 tbsp black & white sesame seeds
dark soya sauce for brushing
mixed salad leaves or lettuce leaves
1. Cook rice as per normal in rice cooker or over the stovetop. When rice is ready, leave aside to cool.
2. Marinate beef slices with dark soy sauce, salt, sesame oil, corn flour, minced ginger and sugar. Set aside for 30 minutes.
3. Preheat oven to 200 deg C at Grill with fan. Line a baking tray with parchment paper.
4. Heat oil in pan and saute the onions. Add marinated beef and cook till the meat turns opaque. Remove from pan and set aside.
5. With wet hands, shape rice into patties with a mould and transfer onto baking tray in one single layer. Brush a little dark soy sauce on top of each patty and sprinkle over sesame seeds.
6. Insert baking tray into the highest shelf of oven and bake for about 10 minutes till the surface starts to brown.
7. To assemble the burger, arrange some salad leaves on one rice patty followed by the cooked beef and then top with one more rice patty.