Wild Rice Burger
Total Time:1 hour; 20 minutes active
A hint of sage and nutty wild rice add flavor depth to these tasty beef burgers.
- 1/2 cup wild rice
- 1 tablespoon vegetable oil or butter
- 1 large yellow onion, slivered
- 1/2 teaspoon, plus a pinch, salt
- 1 teaspoon dried sage
- 1 tablespoon Worcestershire sauce
- 1 lb. ground beef or bison
- 6 hamburger buns
- Bring 3 cups water to a boil in a 2-quart pot. Add the wild rice and return to a boil. For hand-harvested wild rice, cook for about 20 minutes, until the grains are tender and many are split open. Drain in a wire mesh strainer. For cultivated wild rice, cook for 40 minutes to an hour. Let the wild rice cool completely. Wild rice can be prepared a day ahead of time and refrigerated.
- In a large sauté pan, place the oil or butter and put over medium-high heat. Add the onion and stir until it starts to sizzle. Lower the heat to low, stirring the onions occasionally. Note: The longer the onions are cooked, the sweeter and more caramelized they’ll become. Season with a pinch of salt, and when golden and soft, move onions to a small bowl and reserve for topping burgers.
- Put the cooled wild rice in a large bowl and add the sage, 1/2 teaspoon salt and Worcestershire sauce and mix well.
- Add the ground beef to the wild rice mixture and mix with your hands to combine. Divide the mixture into 6 equal portions and gently shape into patties. Refrigerate until time to cook.
- To cook, grill or pan-fry over medium-high heat for about 3 minutes per side. Serve on buns, topped with sautéed onions and condiments.
Plate up this hearty burger next to something light, like a mixed green vinaigrette salad or a simple cranberry relish.
330 calories, 16 g. fat, 50 mg. cholesterol, 540 mg. sodium, 27 g. carbohydrate, 2 g. fiber , 20 g. protein