Lemongrass and fish sauce in a beef patty sounds like a lot, but it is not. These are not complicated. They are just seasoned better than the average burger, with a fragrance and depth that makes plain ground beef feel like it was not trying hard enough. The sticky rice underneath is not a gimmick. Glutinous rice steamed properly is soft, slightly chewy, and holds together in a way that makes it ideal for scooping up everything on the plate. You do need to soak the rice overnight, so plan accordingly.
The half pork, half beef mix is worth following. All beef makes a drier patty. The fat content in the pork keeps things juicy without adding much in the way of flavor change. Dill in the mix is the detail that surprises people. It sounds odd, but it reads as fresh and clean against the fish sauce and chili powder, not herby in a distracting way.
How to Make Asian Beef Patties with Sticky Rice
Soaking and steaming the rice
Glutinous rice needs a full overnight soak, then three rinses before steaming. Steam for 15 minutes, stir, steam another 15. It should be translucent and tender but still have some bite. Undercooked sticky rice is gummy in a bad way. 
Mixing the patties
Grate or very finely chop the lemongrass. Coarse pieces will not distribute evenly and you end up with chewy bits of stalk in some bites. Mix everything by hand just until combined; overworking the meat makes the patties tight and dense.
Cooking temperature
Medium-high heat for a proper sear. These patties have sugar from the fish sauce caramelizing quickly, so watch for burning on the outside before the inside is cooked through. A lid on the pan for the last two minutes helps without steaming off the crust.
Asian Beef Patties with Sticky Rice
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful beef patties seasoned with Asian spices, served with fluffy sticky rice. A delicious and satisfying meal.
Ingredients
- 3 red Asian shallots, coarsely chopped
- 1 lemongrass (sereh) stalk, white part only, grated or chopped
- 1 lbs (500 gr) ground meat (we used half porc/half beef)
- 0.5 tsp salt
- 2 tsp sugar
- 1 tsp chili powder
- 2 fl oz (60 ml) fish sauce
- 6 spring onions, chopped
- 1 hand of dill
- 1 lbs (400 gr) glutinous rice (ketanrice)
Instructions
- Soak the sticky rice in cold water overnight.
- Rinse the rice three times until the water runs clear.
- Pour water into the lower part of a steamer and cover the steamer with cheesecloth or baking paper.
- Place the washed rice onto the cheesecloth/baking paper, cover, and steam for 15 minutes.
- Turn the rice over or stir, and continue steaming for another 15 minutes, until translucent and soft but still slightly chewy.
For the Soup
- Grind shallots and lemongrass into a rough paste using a pestle and mortar.
- Place the paste in a mixing bowl and add the remaining ingredients.
- Mix well and form into 4-6 small patties.
- Heat a grill pan or frying pan.
- Cook the patties for 3-4 minutes per side.
Notes
- For richer flavor, marinate the beef mixture for at least 30 minutes before forming patties.
- If glutinous rice isn’t available, substitute with short-grain white rice, but increase cooking time and expect a less sticky texture.
- To prevent sticking, lightly oil the grill pan or frying pan before cooking the patties.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Why do I need to soak the sticky rice overnight?
Glutinous rice needs a long soak to hydrate properly before steaming. Without it, the grains stay hard in the center and cook unevenly.
Can I use all beef instead of the pork and beef blend?
You can, but the patties will be leaner and slightly drier. Pork adds fat and moisture that keeps them juicy. If using all beef, choose a fattier grind like 80/20.
What can I substitute for fish sauce?
Soy sauce works in a pinch, though the flavor profile will shift. Fish sauce provides a salty, fermented depth that soy sauce only partially replicates. Use about half the amount of soy sauce and add a pinch of sugar.
mmmmm!!!