The only time-intensive part of this recipe is the wild rice – depending on the particular grains you have, it may take anywhere from 20 minutes to an hour to cook. If you want, make the rice a day or two ahead, cool it on a baking sheet, and store it in the refrigerator until you're ready to make the burgers.
We highly recommend seeking out natural lake and river wild rice, which has a better flavor than cultivated rice; either kind is delicious, though. If you don't live near the Great Lakes, look for wild rice at Trader Joe's; Emma has attested that it's quite good.
Wild Rice Burgers
Makes 4 patties
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 aged Asiago cheese
1/2 teaspoon Kosher 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 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.
For a vegan version, omit the Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.