Cheeseburger Made In A Rice Cooker

Step 2 5 Steps, Under 10 Minutes

STEP 1: MARINATE THE PATTY

Scoop 1/3 lb. ground beef into plastic bag
Add 1 pinch (fried) garlic
Add 1 pinch (fried) onion
Squish bag

STEP 2: HEAT

Turn on rice cooker
Wait to heat up

STEP 3: PLACE

Place patty into rice cooker
Wait for 5 minutes

STEP 4: OTHER SIDE

Turn over
Wait for 3 minutes

STEP 5: FINISHING TOUCHES

Remove from rice cooker
Add toppings
Serve and enjoy

Comments

[reverendbubba1]

Just had to ask...does this seal the flavor in,as opposed to just frying it???

[tayerst]

No, it does not "seal" anything in because that never happens. What is it that you think happens during *any* cooking process? Are you hoping to create an impervious layer like plastic? Maybe we could increase the intensity of the gravity-well at the center of the burger such that juices leak IN instead of OUT? ;-> If you seared your hand would your bodily fluids be more or less visible? No, the whole notion of "sealing the juices in" is nonsense. Searing (done properly) causes browning reactions which yield yummy compunds. Frying something dipped in batter could conceivably slow the loss of (some of) its contents. But if you want to "seal" your food you'll need to use foil or plastic wrap.

[Mesmerize]

sear a steak, then finish under a broiler. then just throw a steak under a broiler. which is juicier? the one that was seared first.

does searing "seal in" anything? no. does it slow/reduce moisture loss? most definitely.

[X800xt]

Also, lots of the gastropub type burgers are cooked entirely under something like a salamander.

[X800xt]

Searing doesn't reduce moisture loss, in fact it increases moisture loss. When high heat is applied on meat, the protein strands in meat coils and tightens up. What happens then is water is squeezed out, like wringing wet clothing. When searing, so much heat is applied that the outside develops a dry exterior while cooking the insides. As a cook finishes with lower heat, the same amount of moisture escapes, so losses at searing are greater. However, The loss of moisture is barely higher than meats cooked without searing to warrant no textural difference. Why do we sear? Simply because that brown, dry, crusty outer layer is flavor.

[ams0027]

I tried it but it was a little too chewy

[christophungus]

nice!

[menahunie]

Real good way to kill your rice cooker just to fry a hamburger. She's in a college dorm and depending on dorm policy allowing or not cooking in your room. I find it better to just take my frying pan to the common kitchen and fry up a bunch of patties, freeze them then nuke them in the micro when I want one.

[marjorieallea]

 Cool!!!  This reminds me of college dorm days, when you could stay in the dorms during the summer and the cafeteria wasn't even open, and we fried potatoes, onions and chicken legs (yes chicken legs) in the base of an old fashioned popcorn maker!