We recommend enjoying these delicious patties on a toasted bun with ketchup, sriracha, mayonnaise, grilled onion, and baby bok choy. いただきます！
(Our recipe is inspired by Brooklyn Brewshop’s spent grain bbq burgers.)
- 1 cup spent grain, wet (or dried, then re-hydrated with 1/2 cup hot water)
- 1 cup short grain rice, cooked
- 2 eggs
- 1 tablespoon soy sauce
- 1 teaspoon shichimi tōgarashi
- 1/2 cup panko bread crumbs
- olive oil
- Prepare rice.
- In a bowl, combine grain, rice, eggs, soy sauce, and tōgarashi with a fork until eggs are broken up and the mixture becomes cohesive.
- Stir in breadcrumbs.
- The mixture can be stored in the refrigerator for up to one week.
- Heat a cast iron or heavy-bottomed skillet over medium heat.
- Add a few tablespoons of olive oil.
- Place the mixture into the hot skillet in 1/4 cup scoops.
- Use a spatula to flatten the scoop into a patty shape.
- Let the patty cook undisturbed for 4 – 5 minutes on one side, until the bottom is dark brown and it can be easily moved. (The patty will fall apart if you try to flip it too early.)
- Flip and cook on the other side for 3 – 4 minutes.
Patty mixture prior to adding breadcrumbs.
Patty mixture after adding breadcrumbs.
1/4 cup measure of patty mixture in the skillet.
Pressing the mixture into a patty.
Patty in the skillet.
After the flip.