If you love stuffing, then you’ll love these bunless rice stuffing burgers. They’re a 50/50 mix of extra lean ground beef and rice, mingled with lots of fresh chopped herbs for a low-calorie flavor booster. I browned them in a pan, then popped in the oven to finish — it’s raining cats and dogs here this week, and I didn’t want to get soaking wet in the name of barbecuing.
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See the little green chopped things? That’s chives — the best thing of early summer, and one of my favorite things to eat growing up. I’d sprinkle chives on crusty bread with butter and salt, and I do that to this day, actually. And when chives weren’t in season, then bread with butter and salt was just fine. It was a source of some embarrassment to my mom, since I’d ask for bread with butter and salt we visited people, declining the usual fixings like ham…as though we didn’t have it at home. “Oh, take some ham on your bread, you poor child..” I grow my own chives now, and I never liked Polish ham.
If you don’t have chives, you can substitute green onions, they will just taste sharper and more, well, oniony. Also, use brown rice for the mix if you prefer — I happened to have an insane craving for white basmati rice last night, so I went with that. Here the burgers in the pan, right before being popped into the oven — notice how little oil they need to brown.
Okay, about the bunless thing — it’s nothing crazy. It just means I served them on a plate alongside a heap of steamed veggies and a side of avocado and greek yogurt. But if you crave a bun, you know what to do!
Bunless Rice Stuffing Burgers
- one part extra lean ground beef one part cooked rice
- fresh chopped chives substitute spring onions if unavailable
- fresh chopped thyme
- fresh chopped oregano
- diced yellow pepper
- finely chopped onion
- salt and pepper
- olive oil for frying
- Preheat the oven to 375F. Mix together all ingredients and shape into palm-sized patties about ¼ inch thick.
- Warm up a little bit of olive oil in an ovenproof skillet and work in batches to brown the patties on both sides. Place the skillet in the oven and bake for 15 – 20 minutes, until no longer pink inside. Do not overcook.