[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Wild Rice Burgers[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of May 4th – 8th, 2015
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 mozzarella cheese
1/2 teaspoon 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
Cook wild rice according to package instructions. Cool completely. (Can make a day ahead and refrigerate.)
Heat 1 tablespoon olive oil in a skillet over medium-low heat and sauté onions, celery, and garlic.
In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, 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. Grill for about 10 minutes per side, or until well done.
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