Wild Rice Burgers

Happy Birthday Week Kate!!!  Cookbook club was a blast!!  Ross was playing video games in the basement and commented how fun cookbook sounded :)  

We made up a wicked/awesome meal tonight!  Had these burgers with Stuffed Red Bliss Potatoes and Ginger-Pumpkin Cheesecake Parfaits.  Super yummy - and actually healthy too!!  The burgers were a little mean to us....as in, we couldn't form them into actual burgers....BUT we made do!  We sort of pan fried all of the wild rice mixture together and then sort of scooped them onto buns.  Might work better with more egg ?? or Italian bread crumbs ??  We weren't sure - but I'll for sure try these again and let you know :)  Even Ross liked them -- and it wasn't even meat!!! 

Makes 4 patties - Birthday girl Kate :)

 

Ingredients:
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

Optional: favorite burger toppings

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 sauté onions, celery, and garlic until onion is translucent.

In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, Asiago cheese, salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cool completely and then add eggs, stirring to combine.  (Might not want to use a whisk - it didn't work very well....hehe)

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.