Unfortunately, I couldn't get these burgers to work either. :( For contests, I like to make things as listed so I'm choosing to not leave any stars because of the results from the listed ingredients/instructions. I'm sure that there is just something missing. Please let me know if you alter this and I'll be happy to try it again. Thanks! :)
Colorful and extremely tasty! However, to get the burgers to stick together I had to use three cups of rice and one cup of bread crumbs. I used short-grained rice which is sticky so a cook using the regular long-grained kind may need even more crumbs (or rice flour or chickpea flour to keep with the Asian theme). I baked for close to 25 minutes. The flavor is so good that I'd love to try these as a side dish; a grilled fish or stir fry could be served with one of these rice cakes in lieu of plain old rice. If stir frying you could even reheat the wok and quickly fry each cake on each side to give it a nice crisp. I will be happy to upgrade the stars on my review if you add more "binders" to the recipe!
I think this was a good idea, but I too had to add alot more rice. It did stick together okay and was pretty easy to flip. The flavor was a little bland but they were good with some ginger lime teriyaki sauce. Thanks!
I can't give this recipe any stars because I couldn't get this to work. The mixture was way too wet and it couldn't be shaped at all. I added more rice and refrigerated it overnight but it didn't help. I think it needs something else to act as a binder.