I am fascinated by rice burgers. A great way to use leftover rice is to make the rice into burger buns! I’m in the process of trying different approaches. The Youtube video in this post looks VERY interesting.
My issue is getting the rice to stick together. They are using potato starch to get the bond. I will be trying this approach.
In their recipe, they are using freshly steamed rice, which kind of defeats the whole point… I will be trying it with old rice, new rice, and whatever else.
By the way, I don’t think having the dog in the video was the best idea…
How to Make Rice Burgers (serves 2)
200g Steamed Rice (7.1 oz) (1 rice bun: 50g/1.8 oz)
1 tsp Potato Starch
100g Thin Beef Slices or substitute: pork or chicken (3.5 oz)
20g Carrot, cut into thin strips (0.7 oz)
20g String Bean Pods, sliced diagonally (0.7 oz)
40g Onion, sliced into thin wedges (1.4 oz)
Teriyaki Sauce (Approx. 2 tbsp)
½ tsp Sake
Toasted White Sesame Seeds
Green Leaf Lettuce
2 Hamburger Wrappers or waxed paper
The video is sponsored on youtube by JETRO, an organization promoting Japanese products overseas. To learn more about new Japanese food products check here: http://www.japanfoodshowcase.com/ (This URL is no longer valid).
The above URL seems to no longer be valid. The address you would want to start with is: https://www.jetro.go.jp/en/videos/food.html
20170124 Update: I have tried the potato starch with traditional Japanese rice and the paddies dig hang together much better. I will have to play with the cooking time and temperature to get it just right. I also want to experiment with standard American white rice.