Rice Bun Burger

Rice Bun Burgers

Before I get into this post, I just wanted to to let everyone know that I am taking a 2 week vacation from the blog starting today. I am taking a big trip to Italy with my whole family and I am beyond excited! I haven’t taken a real vacation in a very very long time, and I am hoping to truly unplug from the internet and the real world, and just have a wonderful time seeing things and eating things. Now on to the post.

I actually ended up making these burgers twice because I had forgotten my camera at work the night I was originally making them. It’s ok though because I think they had a much better flavor profile the second time around, and I had no problem eating these amazing burgers twice in one week! The sushi rice makes a really fun replacement bun, and with the addition of mint, cucumber, peanuts, and sriracha, this burger had flavors going on that I have never had or associated with a burger!

The marinade for this burger was fish sauce, rice vinegar, sriracha, and sugar. Let it sit for like a half hour.


Sushi rice is cooked and mixed.

Make sure you have wet hands when you form the rice patties to prevent sticking.

Then sear the patties, but only on one side.

Peanut under the burger, cucumber, mint, and sriracha on top.

These burgers are unbelievably good! It looks like a lot of rice but the ratios were actually perfect. The cucumber and mint just really made the sandwich.

Have a good couple weeks, I’ll be back in no-time!


Rice Bun Burgers

This burger uses two rice patties as the buns. For toppings, cucumber, mint, peanut, and sriracha.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 2 burgers


  • 1 cup sushi rice
  • 1.5 cups water
  • 1/3 cup fish sauce
  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1/4 cup sriracha
  • 3/4 pound ground beef
  • peanut
  • cucumber
  • mint


  • Mix the rice and water. Do not rinse the rice. Cover and bring to a simmer. Reduce heat and steam until tender, about 15/20 minutes depending on your rice. Taste a grain or two of rice off the top to make sure it is tender. Let sit 15 minutes covered and off the heat. In a large bowl mix a few pinches of sugar with a splash of vice vinegar and a pinch of salt. Add your rice and fold/cut the rice with the vinegar/salt/sugar. Continue mixing until the rice is cooled.
  • Meanwhile, mix the fish sauce, sugar, rice vinegar, and sriracha to form a sauce. Form two burger patties and pour the sauce over the burgers. Allow to marinade for a half hour, flipping once or twice.
  • Fire up your flat grill or frying pan. With wet hands to prevent sticking, form the sushi rice into 4 patties the same size as the burgers. Cook your rice patties at a medium/high heat on one side only to brown the rice and help fuse the rice together, this also makes it less sticky for people to hold. once browned, remove from heat. Grill the burgers. Top the bottom rice patty with peanuts. Then put the burger on, followed by sliced cucumber, mint leaves, and then the top rice patty so that the browned rice is at the top and bottom of the sandwich for you to hold. Serve!


  1. They held together, but they got pretty messy about 3/4 of the way through the burger. Still we never got out any utensils.

  2. great design! I usually use rice in daily meal. However, I have never make anything like this before. How we name for this kind of food..maybe it will be name Hamperice. Thanks for nice share!

  3. Hi Dan! This is an awesome Asian burger! I am Vietnamese myself and I should admit this is quite creative piece of deliciousness!
    To fix the problem of rice falling apart, you can try adding rice to a damp towel, pres it with a palm like working with a pizza dough, until you get a gooey consistency. If you give it a try, let me know 🙂 (and FYI… your invitation to test dinner would be accepted too hehe)

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.