Mini Burger Patties with Rice
Mini Burger Patties with Rice
Ingredients
For the Mini Burger Patties
- 1 pound lean ground beef, 90/10 or leaner
- 1/4 cup onion, finely minced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Rice
- 1 cup brown rice, uncooked
- 2 cups water
- 1/4 teaspoon salt
For Serving (Optional)
- 2 scallions, sliced, for garnish
- sriracha, as needed
- soy sauce, as needed
Instructions
- 1
Prepare the rice: Rinse the brown rice thoroughly under cold water. Combine the rinsed rice, water, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice is cooking, prepare the mini burger patties: In a medium bowl, combine the lean ground beef, minced onion, minced garlic, Worcestershire sauce, 1/2 teaspoon of salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 3
Divide the mixture into 8 equal portions and shape each portion into a small, flat patty, about 2 inches in diameter and 1/2 inch thick.
⏱️ 5 min
- 4
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the mini burger patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 5
Cook the patties for 3-4 minutes per side, or until nicely browned and cooked through to your desired doneness. For medium-well, the internal temperature should reach 155°F (68°C).
⏱️ 8 min
- 6
To serve, divide the cooked brown rice among 4 bowls. Top each serving of rice with two mini burger patties. Garnish with sliced scallions, if desired, and serve with sriracha and soy sauce on the side for drizzling.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Burger Patties with Rice
Ingredients
For the Mini Burger Patties
- 1 pound lean ground beef, 90/10 or leaner
- 1/4 cup onion, finely minced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Rice
- 1 cup brown rice, uncooked
- 2 cups water
- 1/4 teaspoon salt
For Serving (Optional)
- 2 scallions, sliced, for garnish
- sriracha, as needed
- soy sauce, as needed
Instructions
- 1
Prepare the rice: Rinse the brown rice thoroughly under cold water. Combine the rinsed rice, water, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice is cooking, prepare the mini burger patties: In a medium bowl, combine the lean ground beef, minced onion, minced garlic, Worcestershire sauce, 1/2 teaspoon of salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 3
Divide the mixture into 8 equal portions and shape each portion into a small, flat patty, about 2 inches in diameter and 1/2 inch thick.
⏱️ 5 min - 4
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the mini burger patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 5
Cook the patties for 3-4 minutes per side, or until nicely browned and cooked through to your desired doneness. For medium-well, the internal temperature should reach 155°F (68°C).
⏱️ 8 min - 6
To serve, divide the cooked brown rice among 4 bowls. Top each serving of rice with two mini burger patties. Garnish with sliced scallions, if desired, and serve with sriracha and soy sauce on the side for drizzling.
⏱️ 3 min