Burger Bowl with Rice Recipe
You won't miss the bun when you eat a burger bowl with rice. The flavors are on point and the mouthfeel is great.
Ingredients
- 6 ounces 80/20 ground beef (ground beef must have at least 20% fat)
- 5 cups cooked rice (warm)
- 50 grams cheddar cheese (grated on the largest hole of a box grater)
- ½ red onion ( cut in 1/4 inch-rings and pickled, see note below)
- ½ large plum tomato (diced)
- 1 pickle (sliced in 1/4-inch-thick slices)
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon vegetable oil
- salt (to taste)
- pepper (to taste)
Equipment
Instructions
- Shape the ground beef in a loose yet cohesive ball. Do not overwork the meat.
- Place the ball in a four inch ring mold or burger mold and flatten into a patty. You can also make the patty by flattening the meat with your palm but it may not portion as evenly. Season one side of the patty with salt and pepper.
- Preheat a cast iron pan over high heat. Once the pan is ripping hot, pour in one tablespoon of vegetable oil. Carefully place your burger patty in the pan with the seasoned side down. Once the burger is in the pan, season the other side with salt and pepper.
- Cook the burger until it's brown on both sides and cooked medium. (The internal temperature should read 130°F/54C) This step should take 3 to 5 minutes per side.
- Once cooked, remove the burger from the pan. Place it on a plate and cover it loosely with foil to keep warm.
- Remove the cooked rice from the stove or rice cooker and stir to fluff. Spoon the rice to create a layer on the bottom of each bowl.
- Cut the burger into four even strips.
- Artistically place the burger, cheddar cheese, pickles, onions, ketchup and mustard over the rice bowls to create a pretty mosaic.
- Serve with a fork, spoon or chopsticks.
Notes
- Make two patties if you double the recipe to make four bowls.
- Optional additional ingredients include avocado, bacon, hot sauce and jalapeño peppers. You can also experiment with different kinds of cheese and condiments.
- We like to pickle red onion with 1/4 cup of cider vinegar and 1/2 teaspoon of salt. We let the onions sit in the vinegar/salt solution for about 30 minutes before cooking the burger. You should do the same.
Nutrition
Calories: 934kcalCarbohydrates: 121gProtein: 32gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 790mgPotassium: 565mgFiber: 3gSugar: 6gVitamin A: 527IUVitamin C: 6mgCalcium: 269mgIron: 3mg
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