Rice Burger

What You Need

• 1 pack Three Aussie Farmers Outback BBQ Burgers
• 4 cups sushi rice
• 100ml + 1 Tbsp. water
• 2 eggs, beaten
• 1 cup flour
• 2 cups breadcrumbs
• 1½ cups oil
• ½ cup rice vinegar
• ¼ cup sugar
• 1 tsp. salt
• 4 Tbsp. furikake rice seasoning
• 4-8 lettuce leaves
• 4 Tbsp. sriracha kewpie mayo
• Wakame salad, to serve

How To Make It

1. Pre-heat fan forced oven to 180⁰C.
2. Cook sushi rice according to pack instructions with an extra 100ml of water.
3. Whisk eggs with remaining water to make an egg wash.
4. Remove burger patties from the pack and cover with flour, shaking off any excess.
5. Dip into egg wash, then coat well in breadcrumbs. Repeat this step if necessary.
6. In a fry-pan over med. heat, fill the pan with 2cm oil.
7. Fry the burger patties for 5 mins or until golden brown. Remove from the pan and place on a lined baking tray.
8. Place into the oven and bake for a further 15 mins.
9. In a small saucepan over low heat, add rice vinegar, sugar, and salt and stir until dissolved.
10. Place cooked rice in a large bowl, then add the vinegar mixture, 1 Tbsp. oil, furikake seasoning and mix thoroughly. Set aside to cool slightly.
11. Divide the rice into eight even portions, roll into balls and then form buns. Use an egg ring to assist with sizing.
12. In a fry-pan over high heat with a little oil, sear the rice buns for 3-5mins or until crispy on the bottom, then set aside.
13. To assemble burgers, start with one of the rice buns, add lettuce, crumbed burger pattie siracha kewpie mayo and top with another rice bun. Repeat with remaining buns.
14. Serve with wakame seaweed salad and enjoy!