Wild Rice Burgers

Ingredients

• Wild rice

  Raw

  ½ cup or 80g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Canned, solids and liquids

  ⅓ cup, chopped or diced or 75g

• Celery

  Cooked, boiled, drained, with salt

  ⅓ cup, diced or 50g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Salt

  Table

  ½ tsp or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• White Burger Bun

  Topped with Sesame Seeds - Marks & Spencer

  4 bun or 232g

Directions

1. If you are using uncooked wild rice, cook it according to package instructions or use the boiling method. Cool completely. (Can make a day ahead and refrigerate.)
2. Heat 1 tablespoon olive oil in a nonstick skillet over medium-low heat and saute onions, celery, and garlic until onion is translucent. Set the skillet aside (no need to wash).
3. In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, cheese, salt, oregano, thyme, paprika, cayenne, and black pepper. Cool completely and then add eggs, stirring to combine.
4. Divide the mixture into 4 portions and shape each into 1/2-inch-thick patties.
5. Heat the remaining tablespoon of olive oil in the nonstick skillet over medium heat. Fry patties 2 to 3 minutes on each side until crisp and golden.
6. Serve with your favorite burger toppings.
7. Variation: For a vegan version, omit the Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.
8. (source: https://www.thekitchn.com/recipe-wild-rice-burgers-157678)

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