These are THE ULTIMATE wild rice burgers and I might even say the best vegetarian burgers I’ve ever had.
They were just awesomeeeee.....
Have a look!!
INGREDIENTS
5 cups wild rice, cooked – see notes
1 cup fresh mushrooms, finely diced
4 eggs
1 1/2 cups mayonnaise
1 cup panko (breadcrumbs)
4 teaspoons cumin
1 teaspoon each salt, pepper, and garlic powder
1/2 teaspoon cayenne (optional, to taste, for heat)
oil for the pan
INSTRUCTIONS
Mix all ingredients.
Using a 1-cup measuring cup, scoop up rice mixture and form into patties. If the mixture is too wet, just add another 1/2 cup of panko or pop it in the fridge for a few minutes to help it stick together.
Heat a little bit of oil over medium high heat. Add the patties and pan fry until nicely browned on both sides.
Top with slices of Muenster cheese. Serve on a bun (or not!) with barbecue sauce, hot sauce, magic green sauce, ALL THE SAUCE. Also arugula, avocado, and beyond. You’ve only just begun.
NOTES
I found that 1 1/2 cups raw wild rice was about the right amount to yield 5 cups cooked wild rice.
This was served to us with a side of roasted cauliflower which was just total perfection. They went together beautifully.
To get your cheese nice and ooey-gooey, add it to the burgers for the last few minutes of pan frying and cover with a lid.
To make ahead or gift to someone, just freeze the burgers on a sheet pan until individually frozen solid and then store together in a freezer bag.
Worth noting that I have tried reducing the mayo but it never turns out as good. I do, however, add more mushrooms and as long as the ratios of all the other ingredients are as-written, it comes out great.