Grated onion mixed in with the ground beef makes for moist and juicy patties. Our favorite part? When the rice soaks up the meat, still sizzling from the pan. Dijon mustard mixed in with ketchup makes for a sweet sauce with a little bite. Cook, relax and enjoy!
What you'll need: 1 cup jasmine rice
1 oz fresh parsley
5 oz yellow onion
1 lb ground beef
¼ cup panko
1 Tbsp Worcestershire sauce
4 packets Dijon
½ tsp smoked paprika
12–14 oz english cucumber
1 oz rice wine vinegar
3 packets ketchup
1 large egg
freshly ground black pepper
Equipment: small saucepan
Recipe steps: 1. Cook rice
Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, a pinch of salt and 1½ cups water in a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered, 5 minutes, then fluff with a fork.
Remove parsley leaves from stems and chop leaves. Cut onion in half. Remove peel then grate on a box grater.
Combine ground beef, panko, Worcestershire, 1 packet (1 teaspoon) Dijon, smoked paprika, grated onion, ¾ of the chopped parsley, 1 teaspoon salt and 1 egg in a bowl. Mix well and season with pepper.
Divide meat mixture into 6 equal portions. Form into flat burger patties.
Make cucumber salad
Peel cucumber then slice lengthwise into spears. Cut spears in half or thirds if long. Toss with vinegar, a pinch of sugar and salt and the remaining parsley. Mix together ketchup and remaining Dijon.
Heat 3 tablespoons oil in a large skillet over medium-high. Add burgers (do in batches if necessary) and brown well on both sides until just cooked through, about 3 minutes a side. Remove from pan and top with ketchup-Dijon sauce. Serve burgers over rice with cucumber salad alongside. Enjoy!