Sunday, June 3, 2012
I've been on a wild rice kick here lately. I picked some up at my local Trader Joe's a while back and it's mostly been sitting in the cupboard keeping company with the bulk Indian spices. This weekend, I decided to change that and went to the web for some inspiration. My initial search for wild rice recipes retrieved several rice pilaf and rice salad recipes. That wasn't what I was looking for at all. I actually wanted something unique and totally out of the box. I eventually googled wild rice burgers and landed on one of my favorite food blogs, theKitchn. Voila!
One look at their recipe for wild rice burgers and I was sold. I had most of the ingredients on hand and it seemed like the perfect thing to make in bulk for the upcoming week. I doubled the recipe and used the ingredients I had on hand, substituting red bell peppers for celery and combining a mixture of regular Italian-style breadcrumbs (1/4 cup) with Seasoned Panko breadcrumbs (3/4 cup). After cooking the patty, I topped it with low-fat provolone cheese, spinach, broccoli and clover sprouts, avocado slices, and Duke's mayo. The final result was substantial and packed with flavor. I was very impressed by the fact that it didn't fall apart (like many of the flimsy veggie burgers I've had). Finally, a vegetarian burger worth writing home about.
Get the recipe here: http://www.thekitchn.com/recipe-wild-rice-burgers-157678