A delicious, satisfying main dish made from ground beef and rice, perfect for a weeknight dinner. A family favorite, we fight over the leftovers. Plus, a make-ahead option!
Use your hands to gently combine all ingredients except bacon.
Shape into eight ¾-inch patties. If using, wrap bacon around each patty; you can use a wooden toothpick to fasten it if necessary.
Place on broiler sheet over a drip tray (preferred) or in a shallow baking pan. If desired, place vegetables on drip tray to roast (see notes). Bake at 450F for 20-25 minutes.
Shape patties as desired. Place separated on a sheet of waxed paper on a plate; I get 4 per plate. Top with another sheet of waxed paper, then layer on the other 4 patties. Top with waxed paper and place in the freezer. Once frozen, transfer the 2 layers of patties, and waxed paper sandwiching them, in a freezer bag. Label with cooking instructions.
Thaw overnight in the refrigerator the night before you want to cook them. At dinnertime, remove them from the fridge, place on the broiler pan, and cook as usual.
Use jasmine rice if desired. You can use brown rice, but it's not that good in this recipe. If you've refrigerated your cooked rice, microwave it briefly to remove the chill and make it easy to mix.
Soy sauce is a good substitute for Worchestershire sauce if you run out or need to avoid fish products.
Want to make this a one-pan meal? Spray your drip tray with cooking spray and add vegetables to roast (such as Brussels sprouts or broccoli). Add salt, then top with the broiler tray and fake steak. Bake as usual.
Calorie count calculated based on a serving of 2 patties, including bacon, using 85% lean ground beef. Calories are closer to 450 if omitting bacon.