We Got Buns, Hun: Sisig Rice BurgerOctober 14, 2016
In the (altered) immortal words of a music icon, we don’t want none unless you got buns hun—rice buns, that is. We Filipinos enjoy a soft fluffy bun or slice of bread now and then, but there’s no denying that at the end of the day, rice reigns supreme. I shudder to think of our local favorites paired with a soft slice of bread. Pairing sinigang and toast just doesn’t do it for me the way a steaming pile of rice doused in borderline astringent broth does. But while our hearts secretly yearn for the grain, there is much to be said about the convenience and ease bread provides. Among its many merits: it lets us re-enact our base desires of dining sans utensils without fear of criticism from our sophisticated peers (but we all know they’re dying to do the same), and it cuts eating time down. The fast paced lifestyle we have today leaves little time for us to enjoy the simple pleasures we’re accustomed to. What if we told you that you could easily prepare a meal that lets you have your rice with all the convenience of bread? Here’s where our sisig rice burger comes into play.
Aling Lucing must be glaring at us now in contempt for using anything other than the beloved pig’s head, but hear us out! City dwellers will find difficulty in locating premium sisig ingredients in supermarkets, lechon and chicharon are accessible alternatives. Although, if you find yourself faced with all the ingredients for the traditional sisig and equipped with the bravado to prepare the tedious but rewarding dish, we’re rooting for you! Albeit unlikely, you can use the fruit of your labors in this recipe. All the components of our recipe meld together in a bite, mimicking the flavors of a meal we’re all too familiar with.
Sisig Rice Burger
Yield: 2–3 servings
Time: 45 minutes ( 30 min prep / 15 min cooking )
Ingredients: Rice Buns
- 1 cup short grain/sushi rice
- ½ cup sticky rice
- 2¼ cups water
- ⅛ tsp salt
Ingredients: Sisig Patties
- 2½ cups lechon with skin, chopped finely
- 1 onion, chopped finely
- 2 pcs calamansi, juiced
- ½ tbsp soy sauce
- 3 tbsp mayonnaise
- 1 tbsp liver spread
- 1 egg
- ¼ cup chicharon
- salt and pepper, to taste
- lettuce greens, for garnish
- eggs, for garnish
- Mix the rice, water and salt. Do not rinse the rice. Cover and bring to a simmer. Reduce heat and simmer without cover, for about 15–20 minutes depending on your rice. (Sample a grain or two of rice off the top to make sure it is tender) . Let sit 15 minutes covered and off the heat.
- Transfer the cooked rice on to a tray lined with parchment paper and chill in refrigerator for 15 minutes.
- For the sisig patties, combine all the ingredients for the sisig patty. With oiled hands make a ball about ¾ cup and roll it into a patty. Chill for 10 minutes.
- Once all the components are prepared, cook the rice patties on each side in a lightly oiled frying pan until light golden brown, about three minutes and the sisig patties for five minutes.
- Assemble as you would your normal burger. Rice bun topped with the lettuce then the sisig patty, egg and another rice bun.