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a wide shallow skillet of creamy orange cheddar arborio rice with exactly eight small browned round beef patties resting on top, all eight fully visible and easy to count in two loose rows of four with no overlapping patties, without buns, pickles or garnish
Melissa Hart

Cheeseburger Rice Skillet

Tiny burger patties sit on creamy cheddar rice here, so you get a browned meat edge in each portion instead of beef disappearing into a casserole. Arborio rice needs gradual additions of hot broth and occasional stirring, but it doesn't need you to stand over it beating the grains nonstop. Hold the patties on a plate while the rice cooks and return them only at the end to warm through. A little ketchup and mustard season the rice without turning the skillet into a tomato sauce, and the cheddar goes in off heat so it melts smoothly. Choose this one when you're in the mood for a spoonable cheeseburger dinner and don't mind giving the rice a few minutes of attention.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small yellow onion finely diced
  • 1 cup arborio rice
  • 4 cups low-sodium beef broth
  • 1/2 cup water
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp unsalted butter
  • 4 oz sharp cheddar finely grated

Method
 

  1. Season beef with salt and pepper and shape into eight patties about 2 inches wide and 1/2 inch thick. Heat broth and water together in a saucepan and keep at a bare simmer.
  2. Heat oil in a 12-inch deep skillet over medium-high heat. Cook patties for 3 to 4 minutes per side until browned and 160°F in the centers; transfer to a plate.
  3. Leave 1 tablespoon fat in the skillet, lower heat to medium and cook onion for 4 minutes. Stir in dry arborio rice for 1 minute.
  4. Add 1 cup hot broth and stir, scraping the browned bits from the skillet. Simmer gently, adding more broth about 1/2 cup at a time as the previous addition is nearly absorbed and stirring every minute or two.
  5. Continue for 22 to 28 minutes until rice is tender with a slight bite and flows slowly when stirred; use as much hot broth as needed. Stir in ketchup and mustard.
  6. Return patties and their juices to the rice for 2 minutes to warm. Remove from heat, gently stir butter and cheddar through the rice around the patties and rest for 2 minutes before serving two patties per person.