Thai-Style Burger with Crispy Sticky Rice Buns

• 2 cups Thai Sticky Rice, Soaked In Water For At Least 2 Hours
• 1/2 cups Cooking Oil
• 2 whole Shallots, Thinly Sliced
• 1/2 pounds Ground Chuck, Formed Into A Patty
• 1 pinch Salt To Taste
• 1 pinch Cracked Black Pepper, To Taste
• 1/4 cups Thai Three Sauce
• 1/2 cups Shredded Lettuce
• 3 slices Pickles, Optional

1. Start by straining your soaked rice, until the water runs clear.
2. I use a particular type of rice steamer that uses a wicker steaming basket.
3. The wicker basket requires prior soaking.
4. But you could probably follow these directions for your steamer basket as well.
5. I add water into my steamer, bring to a boil, add the soaked wicker basket into the steamer, being careful the bottom of the basket does not touch the top of the water.
6. Add the rice, cover, and cook for about 15 minutes, then remove the basket.
7. Then bang the basket on the side of your stove or counter, and use your motion, much like you would flip an egg in a skillet, and flip the rice to the other side.
8. Return basket to the steamer, cover, and cook another 10 minutes.
9. Once cooked, dump the rice onto a large board, and use a spatula to break up the rice, then fan it to prevent it from further cooking.
10. Add it into a bowl, and cover with a towel.
11. Next, heat a skillet with the oil and bring it up to to medium-high heat.
12. Take half of the rice, and form into a bun shaped patty.
13. You want it about a half inch thick.
14. I use ring molds for precision in both the rice patty, as well as the burger.
15. Repeat with the other half of the rice.
16. Once you have formed the two rice patties, add one to the oil, and cook on both sides until a light golden brown occurs.
17. Remove it from the pan and place on a paper-lined plate to drain any excess oil.
18. Repeat with the remaining rice patty.
19. During this time, form your burger patty, and season both sides with salt and pepper.
20. Drain the oil out of the pan and return pan back onto the stove on medium heat.
21. Toss in the shallots, and push them to the edge, continuing to cook while you add the burger patty.
22. Sear the burger, and cook to your liking.
23. I go medium with mine.
24. This takes about 4-5 minutes per side but may vary based on the thickness of your patty.
25. Remove from heat.
26. Next, bring it all together.
27. Take one of the rice patties and slather one side of it with the Thai sauce.
28. If you do not have Thai three sauce (highly recommend it), then use an Asian chili sauce.
29. Top with the shallots and then add the burger.
30. Pile on the lettuce, then the remaining rice patty.
31. Spear a few pickles on top, and dig in.
32. The rice patty was super interesting.
33. Not too crispy as you would think it might be.
34. But it also did not break apart when eating it which I loved.
35. The burger was cooked perfectly and when paired with that awesome sauce and the sweetness from the cooked shallots, well, this was a pretty excellent burger.
36. Ill pat myself on the back on this one for creativity.
37. Hope you enjoy!

sticky rice, cooking oil, shallots, ground chuck, salt, black pepper, three sauce, shredded lettuce, pickles

Taken from tastykitchen.com/recipes/main-courses/thai-style-burger-with-crispy-sticky-rice-buns/ (may not work)