Mini Cheeseburger Rice Bowls
Mini Cheeseburger Rice Bowls
Ingredients
For the Rice
- 1 1/2 cups short grain white rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Mini Patties
- 1 pound lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 slices cheddar cheese, cut into quarters
For the Toppings & Sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup dill pickles, diced
- 1/4 cup red onion, finely diced
- 2 cups iceberg lettuce, shredded
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
Instructions
- 1
Rinse the short grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice cooks, prepare the mini patties. In a medium bowl, combine the lean ground beef, onion powder, garlic powder, 1/2 teaspoon salt, and black pepper. Mix gently until just combined, being careful not to overmix. Divide the mixture into 16 equal portions and form into small, thin patties, about 1 1/2 inches in diameter.
⏱️ 10 min
- 3
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Cook the mini patties in batches for 2-3 minutes per side, or until browned and cooked through. During the last minute of cooking, place a quarter slice of cheddar cheese on top of each patty to melt.
⏱️ 10 min
- 4
While the patties cook, prepare the special sauce. In a small bowl, whisk together the ketchup, mayonnaise, yellow mustard, and pickle relish until smooth.
⏱️ 3 min
- 5
To assemble the bowls, divide the cooked rice among 4 serving bowls. Arrange 4 mini cheeseburger patties on top of the rice in each bowl. Garnish with halved cherry tomatoes, diced dill pickles, finely diced red onion, and shredded iceberg lettuce. Drizzle generously with the special sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cheeseburger Rice Bowls
Ingredients
For the Rice
- 1 1/2 cups short grain white rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Mini Patties
- 1 pound lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 slices cheddar cheese, cut into quarters
For the Toppings & Sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup dill pickles, diced
- 1/4 cup red onion, finely diced
- 2 cups iceberg lettuce, shredded
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
Instructions
- 1
Rinse the short grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice cooks, prepare the mini patties. In a medium bowl, combine the lean ground beef, onion powder, garlic powder, 1/2 teaspoon salt, and black pepper. Mix gently until just combined, being careful not to overmix. Divide the mixture into 16 equal portions and form into small, thin patties, about 1 1/2 inches in diameter.
⏱️ 10 min - 3
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Cook the mini patties in batches for 2-3 minutes per side, or until browned and cooked through. During the last minute of cooking, place a quarter slice of cheddar cheese on top of each patty to melt.
⏱️ 10 min - 4
While the patties cook, prepare the special sauce. In a small bowl, whisk together the ketchup, mayonnaise, yellow mustard, and pickle relish until smooth.
⏱️ 3 min - 5
To assemble the bowls, divide the cooked rice among 4 serving bowls. Arrange 4 mini cheeseburger patties on top of the rice in each bowl. Garnish with halved cherry tomatoes, diced dill pickles, finely diced red onion, and shredded iceberg lettuce. Drizzle generously with the special sauce.
⏱️ 5 min