The Ultimate Wild Rice Burgers
Prep
15m
·
Cook
15m
·
Total
30m
About This Recipe
This ultimate wild rice burger recipe combines cooked wild rice, diced mushrooms, eggs, mayonnaise, panko breadcrumbs, and a blend of spices. Perfect for a meatless meal, these burgers are packed with flavor and make a satisfying and delicious meal for both vegetarians and meat-eaters alike.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
6)
Scale
Convert
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free
to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories1,031kcal51%
-
Fat83g4%
-
Saturated Fat12g0%
-
Carbohydrates51g2%
-
Fiber4g0%
-
Sugar2g0%
-
Protein13g0%
-
Cholesterol233mg11%
-
Sodium402mg20%
Percent Daily Values are based on a 2,000 calorie diet.
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.
Tomake 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.
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.
Tomake 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.