Crispy Rice Cheeseburgers
Thank you, Roth Cheese, for sponsoring this post!
I love all of my recipes, but I’m particularly excited to share this recipe for Crispy Rice Cheeseburgers with you! This has been on my extremely long list of recipe ideas to develop for a few years, I was first inspired to make crispy rice buns after living so close to Koja Kitchen in Inner Richmond. Their famous “kojas” are Korean braised meats (their short rib is amazing!) stuffed between two extremely crispy rice buns. The texture of the rice buns is crispy, crunchy, yet still tender from the chewy rice. You might think that it would fall apart with each bite, but it actually makes for a sturdy base for whatever you want to stuff inside.
The buns are made with short grain rice, similar to sushi rice. You can either freeform them with just with your hands and some plastic wrap but if you have a ring mold you can use that to get perfectly round patties! It’s easiest to form the buns while the rice is still warm, cold rice does not stick as well. Oh, and remember to keep a bowl of water off to the side to dip your hands in. The water will help prevent the rice from sticking to you.
These cheeseburgers are simple but pack in a lot of flavor. I actually used plant-based meat for the burger but you could use real beef if you like. I don’t like to over season my burgers, so there’s just some salt and minced onion. The cheese is key! I LOVE the gouda from Roth Cheese!! It’s so creamy and melts like a dream on these burgers. You need to stock your fridge with it for future burgers or just an excellent cheese and cracker snack break! I used to be a plain cheeseburger person, meaning no other toppings other than cheese and maybe some ketchup. But I think turning 30 has matured my tastebuds even more and now I’m all about piling on the ripe tomato, onions, and crisp lettuce… don’t judge me for being a late bloomer.
Crispy Rice Cheeseburgers
Makes 4
1 1/2 cups short-grain rice, like sushi rice
Sesame seeds, for topping (optional)
3 tbsp olive oil, divided
12 oz ground beef or plant-based alternative
1/3 cup minced white onion
1/2 tsp salt
6 oz Roth Gouda, shredded
Lettuce, for topping
Tomato, for topping
Slice onion, for topping
Wash and rinse the rice in the bowl of the rice cooker 3 times, until the water runs somewhat clear. Add 2 1/4 cups of water to the rice and cook until fluffy. Fluff the rice and let it cool for 10 minutes before forming the buns.
It’s best/easiest to form the buns with warm rice. Scoop about 1/2 cup of rice and form into a patty, either by hand with the help of a sheet or plastic wrap or with a 4-inch ring mold. Dip your hands and utensils in water occasionally to help prevent sticking. Place the formed rice patties on a parchment paper line baking sheet.
Heat a large frying pan over medium-high, add about 1 tablespoon of oil and let it warm up. Add 4 rice patties (or however many will fit in the pan) and cook until the bottom is crispy and lightly golden brown, 3 to 4 minutes. Flip and cook the other side until crispy and golden brown. Transfer the crispy rice patties back onto the baking sheet. Add another tablespoon of oil to the pan and cook the remaining rice patties. If you want to keep the rice patties warm, you can keep them in the oven at 200-degrees, but leaving them at room temperature is fine.
In a medium mixing bowl, mix to combine beef, onion, and salt. Divide into 4 equal portions and form into a ball. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the burger portions into the pan and smash into a flat round with the back of a spatula. Cook until crisp and browned, about 2 minutes, flip and top with about 2 oz of cheese. Cover with a lid and cook until the cheese is melted, about 2 minutes.
Place the cheeseburger on top of a crispy rice patty and assemble your burger with your favorite toppings.