Wild Rice Burgers

Wild Rice Burgers

We know it isn’t Meatless Monday, but we can pretend it is, right? We were just too excited to wait until next Monday to share this delicious Wild Rice Burger recipe. Laura and her family will definitely be having this for dinner tonight. Do you think Laura’s boys will like them? (We sure hope so!)
Prep Time15 mins
Cook Time15 mins
Course: Entrees
Cuisine: American
Keyword: burger recipe, entrée recipe, meatless recipe, Vegan, Vegetarian, wild rice burgers, wild rice recipe


  • ½ cup uncooked wild rice
  • 2 tablespoons olive oil, divided
  • cup small-diced onion
  • cup small-diced celery
  • 1 clove garlic, minced
  • ½ cup breadcrumbs
  • ¼ cup shredded aged Asiago cheese
  • ½ teaspoon Kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • teaspoon cayenne pepper
  • 1/16 teaspoon black pepper
  • 2 large eggs, beaten


  • Cook wild rice according to package instructions or use the boiling method. 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 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.


Makes 4 patties
For a vegan version, omit the Asiago cheese and replace the eggs with 2     tablespoons ground flax seeds whisked with 6 tablespoons water.
Post by Emily Ho
Emily Ho is a writer and recipe developer. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.

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