Sticky rice burgers

Name: Sticky rice burgers
Ingredients: 1. I soaked 1 1/4 cups of raw Thai sticky rice for 3 hours in the morning (you kind of have to plan ahead).; 2. I steamed it (you must cook Thai sticky rice by steaming it with vapor; you cannot cook it in water) on the splatter guard like I usually do.; 3. While the rice was cooking, I added to one pound of ground lamb (you can use beef, pork, chicken, or turkey) one tablespoon of fish sauce, 2 tablespoons of lime juice, 2 teaspoons of ground dried red pepper, 1 tablespoon of toasted rice powder, 1; 4. When the rice was about 3/4 of the way cooked, I started pan-frying my lamb patties (until this thing goes away, I’m not grilling my burgers outside). By the time the patties were cooked, the rice was ready.; 5. I formed the sticky rice “buns” using a pancake ring (which I never, ever use to make pancakes with), packing it down with the back of a damp spoon.; 6. I assembled the burgers, wrapped them in some parchment paper, and served them right away. No need for any sauce; there was enough flavor in the patties for me (besides, who eats laab with any sauce?); 7. In retrospect, I should have asked my friend to help make some Thai green papaya salad while I was frying the patties. That way, we would have had some fresh vegetable to go with these. But, oh well.

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INGREDIENTS

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1. I soaked 1 1/4 cups of raw Thai sticky rice for 3 hours in the morning (you kind of have to plan ahead).

•

2. I steamed it (you must cook Thai sticky rice by steaming it with vapor; you cannot cook it in water) on the splatter guard like I usually do.

•

3. While the rice was cooking, I added to one pound of ground lamb (you can use beef, pork, chicken, or turkey) one tablespoon of fish sauce, 2 tablespoons of lime juice, 2 teaspoons of ground dried red pepper, 1 tablespoon of toasted rice powder, 1

•

4. When the rice was about 3/4 of the way cooked, I started pan-frying my lamb patties (until this thing goes away, I’m not grilling my burgers outside). By the time the patties were cooked, the rice was ready.

•

5. I formed the sticky rice “buns” using a pancake ring (which I never, ever use to make pancakes with), packing it down with the back of a damp spoon.

•

6. I assembled the burgers, wrapped them in some parchment paper, and served them right away. No need for any sauce; there was enough flavor in the patties for me (besides, who eats laab with any sauce?)

•

7. In retrospect, I should have asked my friend to help make some Thai green papaya salad while I was frying the patties. That way, we would have had some fresh vegetable to go with these. But, oh well.

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