Crispy Rice Burgers with Pork-Shrimp Patties
Sticky rice pressed into golden buns sandwiches a savory blend of ground pork, shrimp, and aromatics. A playful handheld meal that merges burger culture with Asian rice traditions.
Story
These burgers swap flour buns for pan-fried rice patties, creating a delightful textural contrast between the crispy exterior and tender meat filling. The combination of pork and shrimp adds depth, while a touch of cooking wine lifts the savoriness.
Ingredients
cooked short-grain rice, cooled
2 cups
cornstarch
2 tbsp
ground pork
120g (4 oz)
raw shrimp, peeled and finely chopped
100g (3.5 oz)
yellow onion, minced
1/3 cup
large egg, beaten
1
panko breadcrumbs
3 tbsp
Shaoxing wine or dry sherry
1 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
neutral oil for frying
as needed
Instructions
1
Form the rice buns
Mix the cooked rice with cornstarch until the grains start clumping together. Wet your hands to prevent sticking, then firmly press the mixture into four flat rounds about half an inch thick—two per burger. Chill briefly while you prepare the filling.
2
Make the meat filling
In a bowl, combine the ground pork, minced shrimp, onion, beaten egg, panko, wine, salt, and pepper. Mix vigorously with your hands or a spoon until the mixture becomes tacky and starts pulling away from the bowl. Divide into two portions and shape into patties slightly smaller than your rice buns.
3
Pan-fry and assemble
Heat a thin layer of oil in a non-stick skillet over medium heat. Fry the rice patties for 3–4 minutes per side until they develop a golden crust; set aside. In the same pan, cook the meat patties for 4–5 minutes per side until caramelized and cooked through. Sandwich each meat patty between two rice buns and serve immediately.
