Welcome again to my kitchen. It has been three months since your last visit, but I haven’t forgotten about you. During that time, one of my fellow authors here and food guru Raitzeno shared an interesting article about McDonald Japan’s new rice burger line with me (link). The Gohan Teriyaki burger caught my attention. I thought it might be a fun challenge, so I decided to give it a try. So, without further ado, let’s start cooking!
This should be a pretty straightforward recipe for someone already familiar with cooking burgers. Here in Czechia it’s mostly connected with McDonald’s or Burger King. The perception around burgers is slowly changing here as more and more proper burger places open, but it still hasn’t cemented its place as standard, so I have never actually made a burger before. Going into this recipe, I was a little bit scared I wouldn’t do the burgers justice, but more importantly I was terrified by the rice buns - rightfully so. It wasn’t pretty, I had to improvise, but in the end, I managed to somehow make it - and here’s how you do it.
- 400g potatoes
- Olive oil
- 500g good-quality beef mince
- 1 gem lettuce
- Olive / vegetable oil
- Teriyaki sauce
- Lemon mayo
- 2 cups of rice
- Soy sauce
- 1 cup of mayo
- 1 lemon
1. Juice and zest one lemon. Put mayo into a small bowl and add a teaspoon of lemon juice and a little bit of lemon zest at a time, mixing and tasting until desired consistency and taste.
1. Thoroughly wash potatoes and cut them into small pieces.
2. Toss them in a bowl with salt, pepper, thyme, and about two tablespoons of olive oil until every piece is coated.
3. Preheat the oven to 200°C, put potatoes in a single layer on a baking tray and bake for about 30-40 minutes until golden brown and soft. Turn the potatoes during baking occasionally for even cooking.
1. Split beef mince into equal parts, roll them into balls, and flatten between hands to make a patty. Make a small dimple in the middle to prevent bulging when cooking it.
2. Season patties with salt and pepper.
3. Add oil to a large skillet and place over medium-high heat. Put burgers into the skillet. After cooking them for 4-5 minutes, flip them, then brush the top with teriyaki sauce. Cook for another 4-5 minutes until desired temperature (time may vary based on patty size).
4. While setting the burgers aside to rest, brush the other side of the burger with teriyaki sauce.
1. Cook rice with a little bit of soy sauce to give it some flavour. Don’t wash out much of the rice starch; the rice needs to be sticky. (Note: you can use a day or two old rice. If it’s not sticky anymore, just put some water into a sauce pan, add rice and a little bit of starch or flour (preferably rice flour to not introduce new flavors) and boil it until most of the water evaporates. Drain the rice, let it cool for a few minutes, and it should be sticky again.)
2. After the rice cools down, form rice patties - two for each burger.
3. Heat a pan over medium heat, add a little bit of oil, and carefully transfer rice patties.
4. Cook for a few minutes until golden and flip them to repeat on the other side. Be careful while flipping as it tends to break.
When everything is cooked and prepared, it’s time to assemble it. Take one of the rice buns, add patty (you can brush it a little bit with the teriyaki sauce), add a piece of gem lettuce, spread the lemon mayo, and cover with the second rice bun. Finish plate with potatoes, serve, and enjoy.
For this being my first time, I think I did a decent job. It was tasty and interesting, but I’m not sure if it’s all worth it. The mess you do when you try to make the rice buns and the stress from it falling apart made me think I won’t be trying this ever again, although I’m glad for the experience. What about you? Will you try it? Leave a comment below or you can leave a suggestion for the next part in this series.
Until then, またね！