Lamb Biryani Rice Burger: A Full Meal You Can Hold in One HandMay 5, 2019
On the list of crazy food hybrids that shouldn’t work, but surprisingly do, the Rice Burger ranks pretty high up. It’s perfect for those who want something that’s both easy to eat and portable, like a normal burger, but are just too Asian to let go of the rice. While we’ve seen limited edition versions sold by local burger joints in the past, none have really become a big hit. Mostly, that’s because they just weren’t that good. Our Lamb Biryani Rice Burger, on the other hand, is.
To help us make this recipe, we used one sachet from McCormick’s new line of products called Rice Cookers. They are essentially mixes you incorporate into your rice in order to impart specific flavors to your food. They have three kinds currently available, but we used the Biryani mix for this recipe. It’s pretty convenient. This nifty rice mix cuts down the cooking time in half while still maintaining the signature taste you’d expect from traditional biryani rice.
When frying your biryani rice “buns,” allow them to linger on the pan for an extra minute or two to make the surface crisper (think of the texture of tutong), so that it holds its shape better and supports the weight of the lamb patty easier. While this Lamb Biryani Rice Burger will never merit the approval of hamburger purists, those less discriminating can expect a satisfied belly and an inexplicable hankering for another bite.
Lamb Biryani Rice Burger
Total Time: 90 minutes
Yield: 6 servings
Ingredients: Biryani Rice Patties
- 1 McCormick Biryani Rice Cookers mix (1 sachet cooked with rice)
- 6 lamb burger patties (Click here for the recipe)
- garlic yogurt sauce (recipe below)
- Oil, for frying
Ingredients: Garlic Yogurt Sauce
- 1 cup yogurt
- 1 tbsp garlic
- 1 tbsp parsley
- juice of 1/2 a lemon
- salt & pepper, to taste
- Cook the rice with the McCormick Biryani mix as directed on its packaging. Once done, set it aside to cool.
- Shape the rice into balls then flatten each into shape. Cool further in the fridge for at least 30 minutes so that it sets better.
- Prepare the yogurt sauce by mixing all its ingredients together. Keep the sauce in your fridge until it’s to be used.
- Pan fry the rice “buns” for 2-3 minutes per side or until browned.
- Cook the lamb burger patties however you prefer.
- Assemble the final product by stacking the rice bun with a burger patty, drizzle it with garlic yogurt sauce, and then top the whole thing with another rice bun.
- Serve and enjoy!
Note: One additional option is to add roasted tomatoes on top of the burger.