CHEESEBURGER RICE

Servings: 2

Ingredients

• 2 cups cooked (Not So) Boring rice
• 0.8 pounds ground beef (80/20)
• 3 American cheese slices
• 0.5 white onion, finely diced
• 3 tablespoons dill pickle, chopped
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoons garlic powder
• 0.5 cups shredded iceberg lettuce
• 1 teaspoon sesame seeds

Steps

• Brown the beef: Cook ground beef in a skillet over high heat, breaking it into small crumbles. Season with garlic powder and Worcestershire sauce. Get some real color on it — don't steam it. Drain excess fat but leave a little.
• Build the sauce in the pan: Add diced onion to the beef and cook 3 minutes. Add ketchup and yellow mustard directly to the pan and let it caramelize slightly into the meat for 1 minute.
• Add the rice and cheese: Add 2 cups cooked (Not So) Boring rice and toss everything together over medium heat. Lay American cheese slices directly on top, put a lid on, and let it melt for 1 minute 30 seconds.
• Dress it like a burger: Scoop into a bowl. Top with cold shredded iceberg lettuce, chopped dill pickle, a squirt of extra mustard and ketchup, and finish with sesame seeds. Cold lettuce on hot cheesy rice is the contrast that makes it.

Notes: The American cheese melt moment is everything — do a slow pull with a fork. Sesame seeds on top are the visual callback to the bun. This tastes exactly like a Big Mac bowl.