One of our local restaurants recently added a Minnesota section to their menu. Besides tater tot hotdish and deep-fried cheese curds, they now have a wild rice burger on the menu. We love wild rice and I had to try the burger. On two different visits. I liked it so much the first time I had to go back for a second taste! Of course I was going to try to replicate the burger at home, and I needed to figure out the flavors.
The burger wasn’t too complicated. Ground beef, wild rice, diced onion and diced mushrooms. Those were the 4 ingredients I recognized and a good place to start. I started with cooking up a batch of wild rice. I placed 1/3 cup dry wild rice into a small saucepan and filled it half full with cold water. I brought it to a boil over medium high heat then reduced it to low and put a lid on the saucepan. I set the timer for 40 minutes.
When the rice was cooked I drained it and let it cool. You should check the directions on your particular bag of wild rice for timing, mine said 40 minutes and that’s always perfect.
To a large mixing bowl I added the ground beef, a cup of finely diced white button mushrooms, 1/2 cup finely diced white onion and the wild rice. The wild rice measured 1 cup after it was cooked. I added about 1/2 teaspoon salt and 1/2 teaspoon black pepper then mixed it all together with my hands.
I asked my P.S. to make the patties for grilling. He does a better job at that than I do. He’s also the one who is best at grilling so I don’t even try to burn meat anymore.
Formed into 4 patties, my P.S. grilled the wild rice patties and added slices of Swiss cheese on top. One recipe I read had added 3/4 cup of shredded cheddar into the meat mixture but my P.S. vetoed that part. I agreed they might have been a burnt mess with the cheese frying along with the meat patties. We decided it was best to add cheese when they’re almost done grilling, to be safe.
I almost can’t tell you how absolutely tasty these burgers were! There aren’t words to describe how moist and flavorful they are! We had leftover grilled patties and microwaved them the next day for lunch. They were again moist and delicious, maybe even more so!
We were so thrilled with the flavors I said next time we’ll make a huge batch of patties and freeze some for quick thawing and grilling. We will be grilling many more of these burgers! They don’t take impressive pictures but trust me, they taste truly impressive.
Wild Rice Burgers
1# ground beef (I used 80%)
1 cup wild rice; cooked, drained and cooled
1 cup mushrooms; finely chopped
1/2 cup onion; finely chopped
Salt and pepper to taste (I used about 1/2 teaspoon salt and 1/2 teaspoon pepper)
Slices of Swiss Cheese, buns and mayonnaise for serving
Cook wild rice according to package directions. Drain and cool.
In a large bowl add all ingredients. Mix well with a fork or your hands.
Form into patties depending on your size preference. It makes 4 pretty good-sized patties.
Grill or fry until cooked through. Again this will depend on your preferences.
Top with a slice of Swiss cheese and serve on a bun with condiments.
Adapted from Taste of Home