Japanese · Dinner
Minced Beef Rice Patty Burger (Low-Calorie)
Japanese-style burger built on griddled sushi rice patties in place of a bun, topped with a lean ground beef patty seasoned with ginger and scallion, glazed lightly with soy and mirin. Served with pickled cucumber and shredded cabbage for a lighter, calorie-trimmed take on the classic rice burger.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
330Calories
19.8gProtein
11.2gFat
33.6gCarbs
5.6gSugar
1.9gFiber
834mgSodium
55mgChol
3.5gSat Fat
320mgPotassium
41mgCalcium
2.1mgIron
1.1mcgVitamin B12
7mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
In a small bowl, mix the cooled sushi rice with cornstarch until sticky, then divide into two portions and press each into a firm 3-inch patty using damp hands.
2
Sear
Heat a non-stick skillet over medium-high heat with 1/2 tsp sesame oil; pan-sear the rice patties 3 minutes per side until golden and firm.
3
Rest
Transfer the seared rice patties to a plate and rest for 5 minutes so they firm up and hold together when assembled.
4
Prep
In a mixing bowl, combine the ground beef, scallion, ginger, and black pepper, then shape into a single 3-inch patty about 3/4 inch thick.
5
Sear
Heat the same skillet over medium heat with remaining 1/2 tsp sesame oil; sear the beef patty 3 minutes per side until well browned and springs back when pressed.
6
Glaze
Add soy sauce and mirin to the skillet; reduce over medium-low heat for 1 minute, turning the patty once, until the glaze thickens.
7
Prep
Place the beef patty onto one rice patty, top with pickled cucumber slices, cabbage, and remaining scallion, then close with the second rice patty.
8
Plate
Set the rice burger on a plate, scatter sesame seeds over the top, and serve immediately while the rice crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g lean ground beef
- 1 1/2 cup280g, cooked sushi rice, cooled slightly
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp sesame oil
- 44 thin cucumber slices
- 2 tsp2 tsp rice vinegar
- 3 oz80g cabbage
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
