Always on a mission to find new “burgers” that I can make ahead, freeze, and snag in the morning for lunch. The latest – wild rice burgers. Thanks to http://www.thekitchn.com/ for the original recipe.
- 1/2 cup uncooked wild rice
- 2 tablespoons olive oil, divided
- 1/3 cup small-diced onion
- 1/3 cup small-diced celery
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup shredded aged Asiago cheese
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/16 teaspoon black pepper
- 2 large eggs, beaten
- Cook wild rice according to package instructions; cool completely (can make a day ahead and refrigerate).
- Heat 1 tablespoon olive oil in a skillet over medium-low heat and saute onions, celery, and garlic until onion is translucent.
- In a large bowl, combine onion-celery-garlic mixture with wild rice, bread crumbs, Asiago cheese, salt, oregano, thyme, paprika, cayenne pepper, and black pepper.
- Cool completely and then add eggs, stirring to combine.
- Divide mixture into 4 and shape into 1/2-inch thick patties.
- Heat remaining tablespoon of olive oil in a skillet over medium heat.
- Fry patties 2-3 minutes on each side until crisp and golden.
- Serve with your favorite burger toppings.
- For a vegan version, omit Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.
- As usual, I didn’t really follow the recipe exactly. I used green onions instead of regular, and just sprinkled in a little garlic powder since I don’t keep fresh cloves on hand. I also eliminated the thyme because I don’t like it. I’m sure you can experiment with the spices involved to make it to your liking.
- I did make the rice ahead and refrigerated overnight, that seemed to work well.
- I cooked them on a griddle. I found it was easiest to form the patties as you were putting them on the griddle rather than trying to make them all ahead. I formed each burger, dropped it onto the griddle, and then used a pancake turner to flatten them evenly and tidy up the edges so that they were relatively round. I cooked them longer than the 2-3 minutes per side, I waited until each side was very brown so that the burgers would stay firm and survive the freezing process.
- I doubled the recipe but didn’t want the burgers to be quite as big as described, so I made them thinner and smaller (about the size of an english muffin). I ended up with 13 burgers.
- The final result – delicious! I ate one for lunch and it was very filling, great flavor, not greasy or overpowering in anyway.