Meatless Recipes
Wild Rice Burgers with
Tahini Special Sauce
Meet the ultimate Wild Rice Burger! With pickled red onion, avocado, and Tahini Special Sauce, these wild rice burgers are fiber-filled, freezer-friendly, and will be a hit with everyone at the table.
Prep: 30 min | Cook: 1 hr | Yield: 6 servings; 1 burger with sauce
Ingredients
Burgers
- 3/4 cup dry U.S.-grown wild rice blend
- 1 cup canned cannelloni beans, rinsed and drained
- 2 large eggs
- 1/2 cup breadcrumbs (sub oat flour if making gluten free)
- 1/4 cup tahini (example: Soom brand)
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 3 tablespoon cooking oil of choice
- 6 regular burger buns or 8 slider buns
- Optional toppings: sliced avocado, pickled red onion, arugula or lettuce of choice
Tahini Special Sauce
- 3 tablespoons tahini
- 2 tablespoons Thai sweet chili sauce
- 2 teaspoons lemon juice
- 1 grated garlic clove
- 2 tablespoons warm water
Instructions
Burgers
- Combine wild rice blend and 1 1/2 cups water or broth in a small saucepan; bring mixture to a boil. Cover with a tight-fitting lid and reduce heat to maintain a low simmer; cook for 45 minutes.
- Transfer cooked rice to a bowl, and let cool completely (Note: this can done up to 2 days ahead to save time).
- In a large bowl, use a potato masher or fork to thoroughly mash cannelloni beans.
- Add cooked and cooled rice, eggs, breadcrumbs, tahini, tomato paste, Worcestershire sauce, cumin, smoked paprika, black pepper, salt, and oregano. Thoroughly mix until well-combined. Transfer bowl to the refrigerator and chill for a minimum of 30 minutes, or up to 24 hours (overnight).
- For slider-size burgers, use a 1/3 cup measure to divide and form 8 uniform patties. For regular burgers, use a 1/2 cup measure to divide and form 8 uniform patties. Place patties on a parchment-lined baking sheet (Note: If burgers aren't holding together well, chill for another 20 to 30 minutes).
- Heat 2 tablespoons oil in a large skillet over medium heat. Once the oil is shimmering, add half of the burger patties. Cook for 5 to 6 minutes, or until golden brown. Gently flip, and cook for another 5 minutes. Add remaining 1 tablespoon oil and repeat with remaining patties.
Tahini Special Sauce
- Combine tahini, Thai sweet chili sauce, lemon juice, and garlic in a small bowl; stir to combine. Gradually stream in 2 tablespoons of warm water, whisking constantly, until smooth and creamy.
- Spread Tahini Special Sauce on both the top and bottom of the bun. Add 1 wild rice patty to the bottom bun, and top with pickled red onion, avocado, and arugula, if desired. Cover with top bun and enjoy!
Nutrition
Per serving: Calories 345 Total Fat 16g Saturated Fat 3g Sodium 700mg Carbohydrates 37g Fiber 6g Sugar 3.5g Protein 14g
Attribution
Recipe and photo used with permission from:
USA Rice
These homemade veggie burgers are made with California-grown Wild Rice and the recipe comes to us from our friend Jamie Vespa MS, RD of
@dishingouthealth.