Rice Burger Recipe: Assembled between two slices of bread, burgers today are devoured by many, irrespective of them being loaded, greasy or even pulled apart. Executive Chef Ravish Mishra from The Westin Goa shares one such recipe that he calls the ‘Bap Burger’, filled with a meaty patty or substituted with rice.
Bap burger recipe by Ravish Mishra, Executive Chef, The Westin Goa
INGREDIENTS QUANTITY (for two portions)
- Sticky rice 150 Gms
- Shitake mushroom 80 Gms
- Soy sauce 50 ml
- Garlic cloves 10 Ea
- Sesame seeds 50 gms
- Scallions 20 Gms
- Brown sugar 2 Sachet
- Rice wine 50 ml
- Pork belly 500 gms
- Char Sui sauce 100 ml
- Brown onions 100 Gms
- Tomato 80 Gms
- Seven spice 10 Gms
- Salt to taste
- Kewpie Mayonnaise 80 Gms
- Sesame oil 50 Ml
- Lotus root 150
PROCEDURE:
- Put the steamed rice in a large bowl, add rice seasoning and sauce, mix them well, and set aside.
- Cover the rice bun mould with some food wrap, filled the wrap with seasoned rice and gently shape the rice bun by pressing it down to flatten it.
- The thickness of my rice bun would be 2 cm; rest the rice bun for about 5 minutes in the mould.
- Take the shape rice buns from the mould and brush the top of the rice buns with seasoning.
- Grill the rice buns from the seasoned side until slightly crusted. While grilling, brush the rice seasoning sauce
- Move the buns onto some nonstick baking sheet.
- Boil pork belly into the strip with seasoning, then roast pork belly with char Sui sauce.
- After char sui pork belly done, pull the pork belly meats and assemble them in one place.
- Take tight, sticky rice buns to apply kewpie mayonnaise, place lettuce, char Sui pork sauce, sesame seeds, grilled shitake mushroom, tomato slice and seven spice burger.
- Served with Seven spices crispy lotus root fritters.