Lunar New Year Beef Burgers with Ginger-Scallion Sauce and Crispy Rice

Name: Lunar New Year Beef Burgers with Ginger-Scallion Sauce and Crispy Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (570 g) ground beef, 80/20 blend; 1 tbsp (15 ml) soy sauce; ½ tsp (2½ ml) sesame oil; ¼ tsp (½ g) white pepper, finely ground; ¾ tsp (4½ g) kosher salt; 2½ tbsp (30 g) fresh ginger, peeled, minced; 4 whole (60 g) scallions, white and light green parts, thinly sliced; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; 1½ tsp (7½ ml) sesame oil; 1½ cup (210 g) jasmine rice, cooked and cooled, individual grains separated; 2 tbsp (30 ml) vegetable oil; 2 tsp (10 g) white or black sesame seeds; 4 whole sesame seed buns, toasted, split, lightly buttered, toasted; 1 tbsp (14 g) unsalted butter, softened; ½ cup (120 ml) pickled vegetables (daikon, carrot, or cucumber), drained (optional); ¼ cup (10 g) fresh cilantro leaves (optional)

From the MyKitchenBank Kitchen

Juicy beef patties topped with a fragrant ginger-scallion sauce and a crown of crispy jasmine rice crust—a festive East-meets-West burger that brings the bold, aromatic flavors of Lunar New Year celebrations to the grill. Sesame buns and pickled vegetables complete this celebratory meal.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the patties
1¼ lb (570 g) ground beef, 80/20 blend
1 tbsp (15 ml) soy sauce
½ tsp (2.5 ml) sesame oil
¼ tsp (0.5 g) white pepper, finely ground
¾ tsp (4.5 g) kosher salt
For the ginger-scallion sauce
2½ tbsp (30 g) fresh ginger, peeled, minced
4 whole (60 g) scallions, white and light green parts, thinly sliced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1½ tsp (7.5 ml) sesame oil
For the crispy rice crust
1½ cup (210 g) jasmine rice, cooked and cooled, individual grains separated
2 tbsp (30 ml) vegetable oil
2 tsp (10 g) white or black sesame seeds
For serving
4 whole sesame seed buns, toasted, split, lightly buttered, toasted
1 tbsp (14 g) unsalted butter, softened
½ cup (120 ml) pickled vegetables (daikon, carrot, or cucumber), drained (optional)
¼ cup (10 g) fresh cilantro leaves (optional)

Equipment (7)

Gas or charcoal grill, or large cast-iron grill pan
Meat thermometer
Small saucepan
Skillet (10-inch / 25 cm)
Spatula
Small bowl for mixing sauce
Paper towels

Steps

Before you start

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C)
Cook jasmine rice ahead and let it cool to room temperature so the grains separate easily
Have all sauce ingredients prepped and mixed before you start grilling
Form patties gently and chill 15 minutes so they hold together on the grill
Use a meat thermometer—ground beef must reach 160°F (71°C) for food safety

1
Mix and form patties
- In a large bowl, gently combine the ground beef, 1 tbsp soy sauce, 0.5 tsp sesame oil, white pepper, and 0.75 tsp salt using your hands.
- Do not overmix—just until the ingredients are evenly distributed.
- Divide into 4 equal portions and form into patties about 0.75 inch (2 cm) thick and 4 inches (10 cm) wide, making a small indent in the center of each with your thumb to prevent them from puffing up during cooking.
- Place on a parchment-lined plate, cover with plastic wrap, and refrigerate for 15 minutes.
+ Show details− Hide details
Ready when: Patties are firm and indent is visible
Tip: Gentle handling ensures tender, not dense burgers. Don't press or squeeze the meat.
2
Prepare ginger-scallion sauce
- While patties chill, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1.5 tsp sesame oil in a small bowl.
- Stir in the minced fresh ginger and sliced scallions until well combined.
- Let sit at room temperature so flavors meld.
- This sauce will be served on the side or drizzled on top of the finished burgers.
+ Show details− Hide details
Ready when: Sauce is well mixed and ginger and scallions are evenly distributed
Tip: Make this ahead up to 2 hours; the flavors will deepen as they sit.
3
Prepare crispy rice for toasting
- Spread the cooled jasmine rice on a dry cutting board or plate and gently separate any clumps with a fork, breaking up any stuck-together grains.
- The rice grains should be completely separate and dry to the touch.
- You want loose, individual grains for even crisping.
+ Show details− Hide details
Ready when: All rice grains are separated and loose
Tip: If rice feels sticky, dry it on a paper towel in the refrigerator for 10 minutes before toasting.
4
Toast rice until crispy
- Heat 2 tbsp vegetable oil in a 10-inch skillet over medium-high heat until it shimmers (about 1 minute).
- Add the separated jasmine rice and cook, stirring frequently with a wooden spoon, for 5–6 minutes until the rice turns golden brown and smells nutty.
- The rice should make a light crackling sound.
- Sprinkle 2 tsp sesame seeds over the rice in the last 30 seconds of cooking, stir once, then transfer to a shallow bowl or plate to cool.
- It will continue to crisp as it cools.
+ Show details− Hide details
Ready when: Rice is golden brown, fragrant, and makes a light crackling sound
Tip: Keep the rice moving so it browns evenly and doesn't burn. Lower heat slightly if it starts to darken too quickly.
5
Preheat grillOven 400°F / 205°C
- If using a grill, light it now and let it come to medium-high heat (about 400°F / 200°C), with one side medium for indirect heat if needed.
- If using a grill pan, place it over medium-high heat for 2–3 minutes until a drop of water sizzles immediately on contact.
+ Show details− Hide details
Ready when: Grill grates are hot and water droplets sizzle immediately
Tip: Clean grill grates well and oil them lightly so patties don't stick.
6
Grill patties to safe temperature
- Remove patties from the refrigerator and pat the tops dry with a paper towel.
- Brush or wipe the grill grates lightly with oil.
- Place patties on the hot grill and let them cook undisturbed for 3–4 minutes until a good crust forms and they release easily.
- Using a spatula, flip each patty and cook for another 3 minutes.
- Using a meat thermometer, check the internal temperature by inserting it horizontally into the center of the thickest part of a patty without touching the grill.
- Ground beef must reach 160°F (71°C) for food safety.
- If needed, continue cooking the second side another 1–2 minutes and check again.
- Do not press down on the patties; let them cook naturally.
+ Show details− Hide details
Ready when: Internal temperature reaches 160°F (71°C) measured with a meat thermometer at the thickest point
Tip: Use a meat thermometer for accuracy. Ground beef must always reach 160°F (71°C) for food safety—no exceptions. Remove from heat once target temperature is reached to avoid overcooking.
7
Toast sesame buns
- While patties finish cooking, spread the softened butter lightly on the cut sides of the sesame buns.
- Toast them cut-side down on the grill for 1–2 minutes until golden brown and warm, or toast them in a dry skillet over medium heat.
- Watch closely so they don't burn.
+ Show details− Hide details
Ready when: Bun cut sides are golden brown and warm
Tip: Toast buns just before serving so they stay crispy.
8
Assemble burgers
- Place a toasted bun bottom on each of 4 serving plates or a platter.
- Top each with a cooked beef patty that has reached 160°F (71°C) internal temperature.
- Spoon or drizzle about 1 tbsp of the ginger-scallion sauce onto each patty.
- Press a generous handful (about 2 tbsp per burger) of the crispy toasted rice onto the top of each patty so it adheres to the sauce.
- Top with pickled vegetables and fresh cilantro if using.
- Crown each burger with the toasted sesame bun top.
- Serve immediately with extra ginger-scallion sauce on the side.
+ Show details− Hide details
Ready when: All components are warm and assembled
Tip: Assemble just before serving so the toasted rice stays crispy and the buns don't get soggy.

Good to know

Tips

Use 80/20 ground beef for the best balance of flavor and juiciness; too-lean beef will be dry.
Ground beef must always reach an internal temperature of 160°F (71°C) for food safety. Use a meat thermometer to verify doneness rather than relying on appearance or time.
The crispy rice crust is the signature element—don't skip toasting the rice. It adds texture contrast and celebrates the grain tradition of Lunar New Year.
Ginger-scallion sauce is a classic Chinese flavor pairing. Make extra if serving to guests who love bold, aromatic flavors.
For a festive presentation, serve on a platter garnished with extra cilantro and red or gold napkins (auspicious colors for Lunar New Year).

Make ahead

Ginger-scallion sauce can be made up to 2 hours ahead and stored covered at room temperature. Jasmine rice should be cooked ahead and cooled to room temperature (up to 1 day). Beef patties can be formed and refrigerated up to 8 hours ahead, covered with plastic wrap. Do not assemble burgers ahead.

Storage & reheating

Store leftover ginger-scallion sauce covered in the refrigerator for up to 3 days. Cooked beef patties can be refrigerated for up to 2 days and reheated gently in a low oven (250°F / 120°C) for about 5 minutes. Crispy rice is best served fresh but can be stored in an airtight container at room temperature for up to 1 day (it will soften slightly but can be re-crisped in a dry skillet over medium heat for 1–2 minutes). Do not assemble burgers ahead; toast buns and assemble just before serving.

Substitutions

jasmine rice, cooked and cooled → cooked short-grain sushi rice or arborio rice. These varieties have similar starch content and will crisp nicely. Jasmine rice has the most delicate, aromatic result.
fresh ginger, peeled → 3 tbsp ginger-garlic paste (from a jar). Reduce rice vinegar to 1 tsp if using paste, as it may already contain liquid. Adjust salt to taste.
pickled vegetables (daikon, carrot, or cucumber) → quick-pickled cucumber or daikon (1/4 cup thinly sliced tossed with 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt for 10 minutes). Fresh pickled vegetables add brightness and contrast. Use within 2 hours.
sesame seed buns, toasted → brioche buns or plain burger buns toasted with a sesame seed topping. Sesame buns are traditional and add visual and flavor appeal, but any good burger bun will work.