Recipe courtesy of Molly Yeh
Wild Rice Burger with Bacon and Cheese
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 829
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 184 mg
- Sodium
- 1202 mg
Molly wanted to make a veggie burger that celebrates local ingredients. Wild rice is grown everywhere in Minnesota, so it’s used for a lot of things around here like hotdish, porridge and pancakes. It’s nutty, chewy and hearty, so it’s perfect as the base of a veggie burger.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 829
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 184 mg
- Sodium
- 1202 mg
Ingredients
Burgers:
To Assemble:
Pickled Red Onions:
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Directions
- To make the burgers: In a large mixing bowl, add the rice, Parmesan cheese, panko, sunflower seeds, garlic powder, onion powder, paprika, thyme, celery salt, kosher salt and pepper. Mix to combine. Add the eggs and use a fork to thoroughly incorporate. Divide the mixture into four patties.
- In a cast-iron pan (or skillet) over medium heat, add just enough neutral oil to coat the bottom. Place the patties in the pan and cook for 3 to 5 minutes per side until golden brown and crispy. Top each burger with American cheese and allow to melt.
- To assemble the burgers: Spread mayonnaise on the bottom half of each toasted bun. Top with a burger patty, 2 slices of bacon, 1 lettuce leaf and some pickled red onions. Spread Dijon mustard on the top bun and place it on the burger.
Pickled Red Onions:
Yield:
1 1/2 cups
- In a small saucepan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.
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