This Japanese-inspired vegan rice burger features Shroomeats Mushroom Patties and sweet-savory teriyaki glaze. A gut-friendly, gluten-free twist on a street food favorite.
Story: A Japanese Twist on the Burger
The rice burger was first introduced in Japan by MOS Burger in 1987 as a way to highlight rice—a staple in Japanese cuisine—in a fun and modern format. Instead of bread buns, it uses crispy rice patties to sandwich flavorful fillings. This East Asian innovation has since gained popularity across the region and beyond, offering a satisfying fusion of comfort and culture.
Servings: 2 | Time: 20–30 minutes
What you'll need:
Main
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2 cups cooked glutinous rice or sticky rice - cook to package instructions
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A handful of lettuce
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2 tbsp preferred mayonnaise
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2 tbsp cooking oil
Teriyaki Sauce
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2 tbsp soy sauce
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¾ tbsp coconut sugar or palm sugar
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½ tbsp rice vinegar
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½ tsp potato starch
Let's get started:
Form the Rice Patties: While the rice is still warm, shape it into 4 firm patties about ½ inch thick. Let them chill in the fridge for at least 10–15 minutes to firm up—this helps them hold their shape when frying.
Make the Sauce: In a small bowl, mix soy sauce, sugar, vinegar, and potato starch until smooth.
Cook the Mushroom Patties: Heat 1 tbsp oil in a pan over medium. Add the sauce and stir until it thickens. Turn heat to low, add Mushroom Patties, and cook on both sides until caramelized, about 4-5 minutes each side. Set aside.
Fry the Rice Patties: In the same pan, add 1 tbsp oil to fry the chilled rice patties until crispy and golden, flip and repeat.
Assemble the Rice Burger: Layer one rice patty with a bit of mayo, lettuce, and the teriyaki-glazed Mushroom Patty. Top with the other rice patty to complete your burger.
Serve & Enjoy: Best enjoyed warm as a hearty lunch or dinner with your favorite side dish.