📝 About This Recipe
Inspired by the rugged landscapes of the Great Lakes region, this burger celebrates the nutty, chewy texture of genuine lake-harvested wild rice. We’ve elevated the earthiness of the Zizania grain with roasted mushrooms and smoked paprika to create a patty that is remarkably hearty and satisfyingly savory. This isn't just a meat substitute; it's a gourmet grain-forward masterpiece that captures the essence of forest-to-table dining.
🥗 Ingredients
The Grain Base
- 2 cups Cooked Wild Rice (chilled, preferably long-grain aquatic grass variety)
- 1/2 cup Old Fashioned Rolled Oats (pulsed briefly in a blender to a coarse flour)
The Umami Binder
- 8 ounces Cremini Mushrooms (very finely minced)
- 1/2 large Yellow Onion (finely diced)
- 3 Garlic Cloves (minced)
- 1/2 cup Walnuts (toasted and finely chopped)
- 2 Large Eggs (lightly beaten)
Seasoning & Flavor
- 1 tablespoon Soy Sauce or Tamari (for deep saltiness)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon Worcestershire Sauce (use vegetarian version if preferred)
- to taste Kosher Salt and Black Pepper
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
For Serving
- 4-6 Brioche Buns (toasted with butter)
- 4-6 slices Sharp White Cheddar
- 1 cup Arugula (tossed in a little lemon juice)
- 1/4 cup Garlic Aioli (for spreading)
👨🍳 Instructions
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1
Begin by preparing your mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced mushrooms and a pinch of salt.
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2
Sauté the mushrooms for 8-10 minutes until they release all their moisture and turn a deep golden brown. This 'duxelles' style preparation is key for a meaty texture.
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3
Add the diced onions to the skillet with the mushrooms. Sauté for another 5 minutes until the onions are translucent and slightly caramelized.
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4
Stir in the minced garlic, smoked paprika, and fresh thyme. Cook for just 60 seconds until fragrant, then remove the mixture from the heat and let it cool slightly.
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5
In a large mixing bowl, combine the 2 cups of cooked wild rice and the toasted chopped walnuts.
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6
Add the sautéed mushroom and onion mixture to the rice. Pour in the soy sauce, Worcestershire sauce, and the pulsed oat flour.
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7
Add the beaten eggs to the bowl. Using a sturdy spatula or your hands, mix everything thoroughly. Season generously with salt and pepper.
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8
Take about 1/3 of the mixture and place it in a food processor. Pulse 4-5 times until it forms a thick paste, then fold this back into the main bowl. This acts as a 'glue' while keeping the rest of the rice grains whole.
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9
Form the mixture into 4-6 patties, about 1-inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. Do not skip this; it prevents the burgers from falling apart.
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10
Heat the remaining tablespoon of olive oil in a non-stick or cast-iron skillet over medium heat.
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11
Place the patties in the pan. Cook for 5-6 minutes on the first side until a dark, crispy crust forms. Flip carefully with a wide spatula.
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12
Once flipped, place a slice of cheddar on each patty. Cover the pan with a lid for the final 2 minutes of cooking to melt the cheese perfectly.
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13
While the cheese melts, toast your brioche buns in a separate pan or toaster until golden.
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14
Assemble the burgers: Spread garlic aioli on the bottom bun, add the wild rice patty, top with lemon-dressed arugula, and close with the top bun.
💡 Chef's Tips
Always use real wild rice (Zizania) rather than a 'wild rice blend' for the best texture and authentic nutty flavor. If the mixture feels too wet after mixing, add an extra tablespoon of oat flour and let it sit for 5 minutes to absorb moisture. Chilling the patties is the most important step; it allows the starches and proteins to bind so they don't crumble in the pan. For a vegan version, replace the eggs with 'flax eggs' (2 tbsp ground flax + 6 tbsp water) and use vegan cheese and mayo. To get the best sear, don't crowd the pan; cook in batches if necessary to maintain a high surface temperature.
🍽️ Serving Suggestions
Pair with sweet potato fries dusted with cinnamon and cayenne for a sweet-and-spicy contrast. Serve alongside a crisp, cold local Amber Ale or a dry Hard Cider to complement the earthy grains. A side of pickled red onions or quick-pickled cucumbers adds a bright acidity that cuts through the rich umami flavors. For a lighter option, skip the bun and serve the patty over a bed of kale salad with a lemon-tahini dressing.