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Start by straining your soaked rice, until the water runs clear.
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I use a particular type of rice steamer that uses a wicker steaming basket.
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The wicker basket requires prior soaking.
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But you could probably follow these directions for your steamer basket as well.
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I add water into my steamer, bring to a boil, add the soaked wicker basket into the steamer, being careful the bottom of the basket does not touch the top of the water.
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Add the rice, cover, and cook for about 15 minutes, then remove the basket.
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Then bang the basket on the side of your stove or counter, and use your motion, much like you would flip an egg in a skillet, and flip the rice to the other side.
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Return basket to the steamer, cover, and cook another 10 minutes.
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Once cooked, dump the rice onto a large board, and use a spatula to break up the rice, then fan it to prevent it from further cooking.
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Add it into a bowl, and cover with a towel.
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Next, heat a skillet with the oil and bring it up to to medium-high heat.
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Take half of the rice, and form into a bun shaped patty.
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You want it about a half inch thick.
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I use ring molds for precision in both the rice patty, as well as the burger.
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Repeat with the other half of the rice.
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Once you have formed the two rice patties, add one to the oil, and cook on both sides until a light golden brown occurs.
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Remove it from the pan and place on a paper-lined plate to drain any excess oil.
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Repeat with the remaining rice patty.
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During this time, form your burger patty, and season both sides with salt and pepper.
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Drain the oil out of the pan and return pan back onto the stove on medium heat.
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Toss in the shallots, and push them to the edge, continuing to cook while you add the burger patty.
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Sear the burger, and cook to your liking.
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I go medium with mine.
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This takes about 4-5 minutes per side but may vary based on the thickness of your patty.
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Remove from heat.
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Next, bring it all together.
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Take one of the rice patties and slather one side of it with the Thai sauce.
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If you do not have Thai three sauce (highly recommend it), then use an Asian chili sauce.
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Top with the shallots and then add the burger.
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Pile on the lettuce, then the remaining rice patty.
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Spear a few pickles on top, and dig in.
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The rice patty was super interesting.
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Not too crispy as you would think it might be.
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But it also did not break apart when eating it which I loved.
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The burger was cooked perfectly and when paired with that awesome sauce and the sweetness from the cooked shallots, well, this was a pretty excellent burger.
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Ill pat myself on the back on this one for creativity.
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Hope you enjoy!
