Wild Rice Veggie Burger Recipe

Michelle Bottalico/Mashed

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Wild rice is unique in that it's not actually a grain but rather a type of seed or grass, meaning that unlike regular varieties like white or brown, you can actually consume wild rice raw. When looking for wild rice in stores, it's common to come across blends, which can be a mix of black, brown, red, and wild varieties. I used a blend for this wild rice veggie burger recipe, which was inspired by herby wild rice pilaf.

I'll admit this isn't the simplest recipe I've ever developed, but the results are impressive. Upon taking my first bite, I was met with a bright, fresh lemon and herb flavor that was distinctly different from other veggie burgers I've tasted before. With chickpeas as the bean base, cashews, flax seed, and a mix of vegetables, these burgers taste light and are loaded with fiber and nutrients. Veggie burgers can be mushy, but this wild rice burger had a lovely texture with just the right amount of moisture. Paired with a nutty tahini sauce, these veggie burgers are elevated without being fussy, and they're great for plant-based eaters and general burger lovers alike.

Gather your wild rice veggie burger ingredients

Michelle Bottalico/Mashed

For the burgers, you will need wild rice or a wild rice blend. Make sure to rinse the rice well before using it in the recipe. You will also need baby bella mushrooms, extra virgin olive oil, onion, shallot, garlic, carrot, and celery. Ground flax seed is a binder, but if you're not following a plant-based diet, you could choose to substitute an egg if desired. The remaining burger ingredients are raw cashews, canned chickpeas, lemon zest, basil, parsley, cilantro, chives, salt, black pepper, and breadcrumbs. Feel free to add extra lemon zest if you want a stronger lemony flavor. After washing the herbs, I recommend drying them well so they don't add extra moisture to the burgers.

For the sauce, grab tahini, Greek yogurt, lemon juice, garlic, and salt. To make the sauce vegan like the burgers, just sub vegan yogurt or cashew cream. Finally, you'll need arugula, burger buns, tomato, and avocado for putting the burgers together.

Step 1: Start cooking the rice

Michelle Bottalico/Mashed

Place the wild rice and 1 ⅓ cup of water in a medium pot and bring the water to a boil. (If the packaging that your rice comes in calls for specific water measurements and cook times, follow those instructions to cook the rice instead.)

Step 2: Finish cooking the rice

Michelle Bottalico/Mashed

Once the water just comes to a boil, cover the pot tightly and lower the heat to low. Let the rice simmer for about 45 minutes, or until tender and the water is fully absorbed. Try to avoid removing the lid to check the rice as much as possible.

Step 3: Let the rice steam

Michelle Bottalico/Mashed

Remove the rice from the heat and set aside for 10 minutes to steam, keeping the pot covered.

Step 4: Let the rice cool

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Transfer the rice to a large bowl or plate and set aside to cool.

Step 5: Slice the mushrooms

Michelle Bottalico/Mashed

While the rice is cooking, gently wipe the dirt off the mushrooms with a damp paper towel. Thinly slice the mushrooms.

Step 6: Heat the oil in a skillet

Michelle Bottalico/Mashed

Heat 1 tablespoon of olive oil in a large, heavy bottomed skillet on medium high.

Step 7: Cook the mushrooms

Michelle Bottalico/Mashed

Place the mushroom slices in the pan in a single layer and saute for 5-6 minutes, flipping halfway, until tender and browned on both sides. Besides flipping, don't disturb the mushrooms while they cook so they will brown. Work in batches if needed rather than overcrowding the pan.

Step 8: Let the mushrooms cool

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Transfer the mushrooms to a plate and set aside to cool.

Step 9: Heat more oil

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Scrape the pan clean if needed and add the remaining 1 tablespoon olive oil to the pan. Lower the heat to medium.

Step 10: Cook the vegetables

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Add the onion, shallot, garlic, carrot, and celery to the pan and saute for 6-7 minutes, until tender and browned and all liquid has evaporated.

Step 11: Let the vegetables cool

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Transfer the vegetables to a plate and set aside to cool.

Step 12: Make the flax seed with water

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Place the flax seed in a small bowl and add 3 tablespoons of hot water. Mix with a fork and set aside to gel for at least 5 minutes.

Step 13: Process the cashews

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Place the cashews in a food processor and pulse until just coarsely ground and texture remains.

Step 14: Place the ground cashews in a bowl

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Transfer the cashews to a large mixing bowl.

Step 15: Drain the chickpeas

Michelle Bottalico/Mashed

Drain the can of chickpeas and rinse them in a colander, letting them sit for at least a minute in the colander after rinsing to let water drip off.

Step 16: Dry the chickpeas

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Rub the chickpeas, still in the colander, with a towel to dry them as best as you can.

Step 17: Process the chickpeas

Michelle Bottalico/Mashed

Transfer the chickpeas to the food processor and pulse until coarsely ground. Do not over-process into a paste.

Step 18: Add the chickpeas to the bowl with the cashews

Michelle Bottalico/Mashed

Transfer the chickpeas to the bowl with the cashews.

Step 19: Add the cooled mushrooms and vegetables

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Once the mushrooms are cool, finely chop them and add them to the bowl along with the cooled rice and vegetables.

Step 20: Stir in flax egg, herbs, and seasonings

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Add the flax seed mixture to the bowl along with the lemon zest, basil, parsley, cilantro, chives, salt, and black pepper. Stir until well combined.

Step 21: Add breadcrumbs and chill the mixture

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Add the breadcrumbs and stir until evenly dispersed. If the mixture seems too wet, stir in a sprinkle more of breadcrumbs. If it's too dry to hold together well, add a small amount of water or lemon juice. Taste and adjust for seasoning before covering and chilling for at least 30 minutes.

Step 22: Preheat the oven

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Preheat the oven to 400 F.

Step 23: Form the patties

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Form 8 equal-sized patties from the mixture.

Step 24: Prep the patties for baking

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Place the patties on a baking sheet. Drizzle a small amount of olive oil on top of them, carefully flip them, and drizzle olive oil on the other side.

Step 25: Bake the patties

Michelle Bottalico/Mashed

Bake the burgers for 35-40 minutes, until browned and crispy, flipping halfway. Remove the burgers from the oven and set aside to firm up for 5 minutes. Avoid touching the burgers to keep them intact.

Step 26: Make the tahini sauce

Michelle Bottalico/Mashed

While the burgers are cooking, make the sauce. Whisk together the tahini, Greek yogurt, lemon juice, garlic, salt, and ¼ cup water in a small bowl until smooth and creamy. Set aside until ready to use.