Ingredients
- 1/2 cup uncooked wild rice
- 2 tablespoons olive oil, divided
- 1/3 cup small diced onion
- 1/3 cup small diced celery
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup shredded aged Asiago cheese
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/16 teaspoon black pepper
- 2 large eggs, beaten
Preparation
Step 1
Cook wild rice according to package instructions. (Can make a day ahead and refrigerate.)
Heat 1 tablespoon olive oil in a skillet over medium-low heat and saute onions, celery and garlic until onion is translucent.
In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, Asiago cheese, salt, oregano, thyme, paprika, cayenne pepper and black pepper. Cool completely and then add eggs, stirring to combine.
Divide mixture into 4 and shape into 1/2 inch thick patties.
Heat remaining tablespoon of olive oil in a skillet over medium heat. Fry patties 2-3- minutes on each side until crisp and golden.
Serve with your favorite burger toppings.
VARIATION: For a vegan version, omit the Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.