option toppings: lettuce, pickles, onion, mayo, mustard, etc.
DIRECTIONS
Cook the wild rice according to package directions. Drain of any excess liquid and set aside.
Melt the butter in a dutch oven or large saute pan over medium-high heat. Add the carrot, onion, and celery and cook, stirring occasionally, until veggies are softened and most of the moisture has evaporated, about 5 minutes. Transfer veggies to a large mixing bowl.
Add the cooked rice, soy sauce, Parmesan, garlic, bread crumbs, 1/4 tsp salt, and 1/4 tsp pepper to the bowl with the veggies and mix thoroughly. Season the mixture with salt and pepper to taste. Set aside the mixture to cool, about 10 minutes.
Add the eggs to the bowl and mix thoroughly. Cover and refrigerate for at least 2 hours to allow flavors to meld.
Remove the mixture from the fridge. Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.
Form the mixture into 4 equal size patties roughly the same diameter as your buns and place them on the prepared baking sheet.
Bake in the preheated oven for 25 minutes.
Turn off the oven and place a slice of cheese on each burger and return to the oven until melted. Serve on buns with your choice of condiments.
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