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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!