Hoisin Crispy Rice Burger Recipe
Transform a classic burger recipe by seasoning with hoisin sauce and using crispy rice to make the burger buns, giving a unique flavor and texture!
This recipe gives the smashburger a flavorful twist with the addition of Lee Kum Kee Hoisin Sauce. Sweet, earthy, and packed with umami, its flavor pairs perfectly with beef as a seasoning, which is common already for Hoisin Sauce in meat and veggies stir fries. For an extra layer of crunchy texture, the burger buns are swapped out for crispy sushi rice "buns". Typically seen when making a "sushi burger" or something similar, these work just as well on classic burgers and are a great way to change up the classic burger night.
Don't forget to add Sriracha Mayo for a spicy and creamy burger sauce to bring everything together!
What You Will Need
Ingredients
- 2 cups cooked sushi rice (short-grain rice)
- 2 tsp. neutral oil, for cooking
- 1/2 lb. ground beef (80/20 preferred)
- 4 thin slices cheddar or American cheese
- 4-6 dill pickle slices
- 2-4 crisp lettuce leaves (butter or romaine lettuce)
- sesame seeds, for garnish (optional)
Seasoning
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 tsp. sugar
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
- Salt and pepper to taste
- 2 Tbsp. Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
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In a bowl, mix the cooked sushi rice with Lee Kum Kee Seasoned Rice Vinegar and sugar until well combined. Divide the rice into 4 equal portions. Using your hands, shape each portion into a round, flat patty (about the size of a burger bun).
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Heat a non-stick pan over medium heat and lightly coat with neutral oil. Fry the rice patties for 3-4 minutes on each side, until they are golden brown and crispy. Remove from the pan and set aside.
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In a bowl, gently mix ground beef with Lee Kum Kee Hoisin Sauce. Form into 4 loose balls about 2 oz. each and set aside.
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Heat a cast iron skillet or griddle over medium-high heat. Add beef balls and smash each firmly with a spatula. Season with salt and pepper. Cook for 2–3 minutes until edges are crispy, then flip and top with cheese. Cook 1 more minute until melted. Remove from heat
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Spread Lee Kum Kee Sriracha Mayo on the bottom rice bun. Add pickles then stack two smashed patties with melted cheese. Top with lettuce leaves and drizzle additional Lee Kum Kee Sriracha Mayo onto the burger patties. Cap with the top bun and enjoy!
Get more hoisin recipe ideas on our recipes page!
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