Korean · Lunch
Spicy Mushroom Rice Burger
A Korean-style rice burger built from crisp pan-fried rice patties in place of a bun, filled with gochujang-glazed mushrooms sauteed with garlic and scallion. Sesame oil, soy sauce and gochugaru bring savory heat, while a smear of spicy mayo and shredded lettuce finish the patty for a handheld, umami-rich bite.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
486Calories
13.8gProtein
19.4gFat
66.2gCarbs
8.9gSugar
6.1gFiber
1387mgSodium
6mgChol
2.9gSat Fat
890mgPotassium
72mgCalcium
3.1mgIron
0.1mcgVitamin B12
6.5mgVitamin C
Goes well with
Pale Ale or IPA
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
low-cholesterol
high-fiber
spice-route
hidden-gems
vegetarian
Instructions
1
Prep
Slice the mushrooms, mince the garlic, and slice the scallion into thin rounds.
2
Build
Mix warm sushi rice with cornstarch until slightly sticky, divide into two portions, and shape each into a flat 3-inch patty about 3/4 inch thick, pressing firmly.
3
Chill
Rest the rice patties in the fridge for 10 minutes until the cornstarch sets and patties firm up.
4
Fry
Heat 1 tsp vegetable oil in a nonstick skillet over medium heat; fry each rice patty for 3 to 4 minutes per side until deep golden crust forms and patty releases cleanly.
5
Saute
Add sliced mushrooms and minced garlic to the skillet over medium-high heat; cook for 4 to 5 minutes, stirring occasionally, until mushrooms shrink by half and turn golden.
6
Glaze
Stir in gochujang, soy sauce, gochugaru, and sesame oil; cook over medium heat for 1 to 2 minutes until sauce clings glossy to mushrooms.
7
Finish
Off heat, stir in sliced scallion and toasted sesame seeds until evenly distributed throughout.
8
Whisk
Mix mayonnaise and sriracha together in a small bowl until smooth and evenly pink.
9
Plate
Spread spicy mayo on one rice patty, layer lettuce and glazed mushrooms, cap with second patty, and press gently to hold together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g mixed mushroom
- 2 cup400g cooked sushi rice, warm
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp vegetable oil, for frying rice patties
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp sriracha
- 44 lettuce leaves
- 2 tsp2 tsp cornstarch, for binding rice
