Ever find yourself craving a hearty, satisfying burger but wanting something a little different? Welcome to a world of flavor with wild rice burgers! These delicious patties are perfect for quick weeknight dinners, seasonal cookouts, or cozy comfort food. Packed with texture and taste, they’re a fantastic way to shake up your meal routine. Get ready to discover 28 mouthwatering recipes that will become your new favorites!
Classic Wild Rice and Black Bean Burgers
Unlock a plant-based burger that’s both hearty and wholesome. These patties combine earthy wild rice with protein-packed black beans for a satisfying bite. Perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup cooked wild rice, cooled to room temperature
– 1 (15-ounce) can black beans, rinsed, drained, and patted dry
– 1/2 cup panko breadcrumbs
– 1/4 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons extra-virgin olive oil, divided
– 1 tablespoon Dijon mustard
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 4 burger buns, lightly toasted
– Optional toppings: avocado slices, crisp lettuce leaves, heirloom tomato slices
Instructions
1. Preheat a large skillet over medium heat and add 1 tablespoon of extra-virgin olive oil.
2. In a medium bowl, partially mash the black beans with a fork, leaving some whole for texture.
3. Add the cooked wild rice, panko breadcrumbs, diced yellow onion, minced garlic, lightly beaten pasture-raised egg, Dijon mustard, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper to the bowl.
4. Mix all ingredients until just combined, being careful not to overwork the mixture.
5. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty, pressing firmly to prevent crumbling.
6. Place the patties in the preheated skillet and cook for 5-7 minutes per side, or until deeply golden brown and heated through.
7. Tip: For a crispier exterior, avoid moving the patties during the first 4 minutes of cooking.
8. Tip: If the mixture feels too wet, add an extra tablespoon of panko breadcrumbs to bind it.
9. Remove the patties from the skillet and let them rest on a wire rack for 2 minutes to set.
10. Tip: Toasting the burger buns in the same skillet adds a subtle savory flavor.
11. Assemble the burgers on lightly toasted buns with optional toppings like avocado slices, crisp lettuce leaves, and heirloom tomato slices.
Crisp on the outside with a tender, grain-filled interior, these burgers offer a smoky depth from the paprika. Serve them with a side of sweet potato fries or crumbled over a salad for a creative twist. The wild rice adds a delightful chew that pairs perfectly with creamy avocado.
Spicy Chipotle Wild Rice Burgers with Avocado
Ditch the boring veggie patties—these Spicy Chipotle Wild Rice Burgers with Avocado are a flavor-packed, textural dream. They’re smoky, spicy, and creamy all at once. Get ready to level up your burger game.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 1 (15-ounce) can black beans, drained and rinsed
– 1 large pasture-raised egg, lightly beaten
– ½ cup panko breadcrumbs
– 2 tablespoons adobo sauce from canned chipotle peppers
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– 2 tablespoons clarified butter
– 4 brioche burger buns, split
– 1 ripe avocado, thinly sliced
– ¼ cup crumbled queso fresco
– 2 tablespoons mayonnaise
– 1 tablespoon fresh lime juice
Instructions
1. Place the black beans in a large mixing bowl and mash with a fork until mostly broken down but still chunky.
2. Add the cooked wild rice, lightly beaten pasture-raised egg, panko breadcrumbs, adobo sauce, ground cumin, smoked paprika, and fine sea salt to the bowl.
3. Mix all ingredients thoroughly with your hands until the mixture holds together when pressed.
4. Divide the mixture into four equal portions and shape each into a ¾-inch-thick patty.
5. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 5-6 minutes until a deep golden-brown crust forms on the bottom.
7. Flip the patties using a thin spatula and cook for another 5-6 minutes until firm and heated through.
8. While the patties cook, toast the split brioche buns in a toaster or under a broiler until lightly golden, about 1-2 minutes.
9. In a small bowl, whisk together mayonnaise and fresh lime juice to create a quick lime crema.
10. Spread the lime crema on the bottom halves of the toasted brioche buns.
11. Place a cooked patty on each prepared bun bottom.
12. Top each patty with thinly sliced avocado and crumbled queso fresco.
13. Cap with the top bun halves and serve immediately.
A satisfying crunch gives way to a tender, smoky interior, while the cool avocado and tangy lime crema balance the chipotle heat. For a fun twist, serve them open-faced on toasted sourdough with a fried egg on top.
Savory Mushroom and Wild Rice Veggie Burgers
Never settle for bland veggie burgers again. Nail that umami-rich, meaty texture with earthy mushrooms and nutty wild rice. These patties hold together beautifully without falling apart on the grill.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 8 oz cremini mushrooms, finely chopped
– 1/2 cup rolled oats
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp clarified butter
– 1 tbsp tamari
– 1 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 4 brioche buns, split
– 4 slices aged cheddar cheese
– 1 ripe avocado, sliced
– Microgreens for garnish
Instructions
1. Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat until shimmering.
2. Sauté the finely chopped yellow onion for 3-4 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
3. Add the finely chopped cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned.
4. Transfer the mushroom mixture to a large mixing bowl and let cool for 5 minutes to prevent cooking the egg.
5. Add the cooked wild rice, rolled oats, lightly beaten pasture-raised egg, tamari, smoked paprika, fine sea salt, and freshly ground black pepper to the bowl.
6. Mix thoroughly with a wooden spoon until all ingredients are evenly distributed and the mixture holds together when pressed.
7. Divide the mixture into 4 equal portions and form into 3/4-inch thick patties, pressing firmly to compact.
8. Heat the remaining tablespoon of clarified butter in the same skillet over medium heat.
9. Cook the patties for 5-6 minutes per side, until a deep golden-brown crust forms and they release easily from the pan.
10. Place one slice of aged cheddar cheese on each patty during the last minute of cooking to melt.
11. While patties cook, lightly toast the split brioche buns in a toaster or under a broiler for 1-2 minutes until golden.
12. Assemble burgers by placing each patty on a toasted bun bottom, topping with sliced ripe avocado and microgreens, then covering with the bun top.
You’ll love the satisfying crunch of the seared exterior giving way to a tender, flavorful interior. These burgers pair perfectly with a crisp lager or can be crumbled over a salad for a creative twist.
Cajun-Spiced Wild Rice and Red Beans Burgers
Just when you thought burgers couldn’t get better—meet this plant-powered powerhouse. Jam-packed with bold Cajun spices and hearty textures, these patties deliver a satisfying crunch outside and a tender, flavorful bite inside. Forget boring veggie burgers; this is a flavor explosion that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 1 (15-ounce) can red kidney beans, rinsed and drained
– ½ cup finely diced yellow onion
– 2 garlic cloves, minced
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fine cornmeal
– 2 tablespoons avocado oil, divided
– 1 tablespoon Cajun seasoning blend
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 4 brioche burger buns, split
– 2 tablespoons clarified butter, melted
– 4 leaves butter lettuce
– 4 slices heirloom tomato
– ¼ cup Creole-style remoulade
Instructions
1. Preheat a cast-iron skillet over medium heat and add 1 tablespoon avocado oil.
2. Sauté the diced yellow onion for 4–5 minutes until translucent and slightly caramelized.
3. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Transfer the onion-garlic mixture to a large mixing bowl and let cool for 5 minutes.
5. Tip: Cooling prevents the egg from scrambling when mixed.
6. Add the cooked wild rice and rinsed red kidney beans to the bowl.
7. Mash the beans with a fork until about half are broken down, leaving some whole for texture.
8. Incorporate the lightly beaten pasture-raised egg, fine cornmeal, Cajun seasoning blend, smoked paprika, fine sea salt, and freshly ground black pepper.
9. Mix thoroughly until the mixture holds together when pressed.
10. Divide into 4 equal portions and shape into ¾-inch-thick patties.
11. Tip: Chill the patties for 10 minutes in the refrigerator to firm up and prevent crumbling.
12. Heat the remaining 1 tablespoon avocado oil in the skillet over medium-high heat.
13. Cook the patties for 5–6 minutes per side until deeply browned and crisp, flipping once.
14. Tip: Avoid pressing down on the patties to retain moisture.
15. While the patties cook, brush the split brioche buns with melted clarified butter.
16. Toast the buns in a separate skillet over medium heat for 2–3 minutes until golden.
17. Assemble each burger by layering a butter lettuce leaf and heirloom tomato slice on the bottom bun.
18. Place a cooked patty on top and drizzle with 1 tablespoon Creole-style remoulade.
19. Cap with the top bun and serve immediately.
Flaky, crisp exteriors give way to a moist, well-seasoned interior bursting with earthy wild rice and creamy beans. The Cajun spices deliver a warm, smoky kick that pairs perfectly with the tangy remoulade. For a creative twist, crumble a patty over a fresh green salad or stuff it into a warm pita with pickled vegetables.
Mediterranean Wild Rice Burgers with Feta
Grab your skillet—these aren’t your average veggie patties. We’re packing Mediterranean flair into a hearty, handheld meal that’s as satisfying as it is vibrant. Get ready to ditch the bun boredom forever.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 1 (15-ounce) can chickpeas, drained and rinsed
– ½ cup crumbled feta cheese
– ¼ cup finely chopped red onion
– 2 tablespoons chopped fresh dill
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons extra-virgin olive oil, divided
– ½ teaspoon smoked paprika
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 4 hamburger buns, toasted
– ¼ cup tzatziki sauce
– 4 leaves butter lettuce
– 4 slices ripe tomato
Instructions
1. Place the chickpeas in a large mixing bowl and mash with a fork until mostly broken down but some texture remains.
2. Add the cooked wild rice, crumbled feta cheese, chopped red onion, chopped fresh dill, lightly beaten pasture-raised egg, smoked paprika, fine sea salt, and freshly ground black pepper to the bowl.
3. Mix all ingredients with your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, pressing firmly to compact. Tip: Chilling the patties for 15 minutes in the refrigerator helps them hold their shape during cooking.
5. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes until a deep golden-brown crust forms on the bottom.
7. Flip the patties using a thin spatula and cook for another 4-5 minutes until the second side is golden-brown and the internal temperature reaches 165°F. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
8. Transfer the cooked patties to a plate and let rest for 3 minutes. Tip: Wipe the skillet clean with a paper towel between batches if cooking in two rounds to prevent burning.
9. Spread 1 tablespoon of tzatziki sauce on the bottom half of each toasted hamburger bun.
10. Top each with a butter lettuce leaf, a slice of ripe tomato, and a cooked patty.
11. Place the top half of the bun over each patty to assemble the burgers.
Juicy from the chickpeas and studded with tangy feta, these burgers offer a satisfyingly crisp exterior that gives way to a tender, herb-flecked interior. Serve them with a side of lemon-dressed arugula or crumbled over a grain bowl for a deconstructed twist.
Sun-Dried Tomato and Basil Wild Rice Burgers
Picture this: a burger that ditches the beef but packs all the savory, umami punch. These sun-dried tomato and basil wild rice patties are your new plant-based power move—crispy on the outside, tender within, and exploding with Mediterranean flair.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup cooked wild rice, cooled completely
- ½ cup sun-dried tomatoes in oil, drained and finely chopped
- ¼ cup fresh basil leaves, chiffonade-cut
- ½ cup panko breadcrumbs
- 2 pasture-raised eggs, lightly beaten
- 2 cloves garlic, microplaned into a paste
- ½ cup grated Pecorino Romano cheese
- 1 tbsp extra-virgin olive oil, plus more for cooking
- ½ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- 4 brioche burger buns, split
- 4 leaves butter lettuce
- 4 slices heirloom tomato
- ¼ cup basil aioli (combine ¼ cup mayonnaise with 1 tbsp chopped fresh basil)
Instructions
- In a large mixing bowl, combine the cooled wild rice, chopped sun-dried tomatoes, chiffonade basil, panko breadcrumbs, lightly beaten eggs, garlic paste, grated Pecorino Romano, 1 tbsp extra-virgin olive oil, fine sea salt, and black pepper.
- Mix thoroughly with a silicone spatula until the mixture holds together when pressed. Tip: Ensure the rice is completely cool to prevent the eggs from cooking prematurely.
- Divide the mixture into four equal portions and shape each into a ¾-inch-thick patty, compressing firmly. Tip: Wet your hands slightly to prevent sticking.
- Heat a large cast-iron skillet over medium-high heat and add enough extra-virgin olive oil to coat the bottom thinly.
- Once the oil shimmers, carefully add the patties, leaving space between them. Cook for 5–6 minutes until a deep golden-brown crust forms.
- Flip the patties using a thin spatula and cook for another 4–5 minutes until the second side is equally browned and the internal temperature reaches 165°F on an instant-read thermometer.
- While the patties cook, toast the split brioche buns in a toaster or under a broiler set to high for 1–2 minutes until lightly golden.
- Spread 1 tbsp of basil aioli on the bottom half of each toasted bun.
- Layer one butter lettuce leaf and one slice of heirloom tomato on each bottom bun.
- Place a cooked patty on top of the tomato, then cap with the top bun. Tip: Let the patties rest for 2 minutes after cooking to allow the starches to set for a firmer texture.
The patties boast a satisfyingly crisp exterior that gives way to a tender, chewy interior studded with bursts of tangy sun-dried tomato and aromatic basil. Serve them open-faced with a drizzle of balsamic reduction for an elegant twist, or crumble a patty over a fresh arugula salad for a deconstructed meal.
Sweet Potato and Wild Rice Burgers with Tahini Sauce
Veggie burgers just leveled up. These sweet potato and wild rice patties are hearty, flavorful, and packed with texture. Drizzled with a creamy tahini sauce, they’re a plant-based game-changer for your next burger night.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large sweet potato (about 1 lb), peeled and diced into 1/2-inch cubes
– 1 cup cooked wild rice, cooled
– 1/2 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp extra-virgin olive oil, divided
– 1/2 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 cup tahini paste
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp water
– 4 brioche burger buns, split
– 4 leaves butter lettuce
– 4 slices heirloom tomato
– Sea salt and freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper on the prepared sheet.
3. Roast the sweet potato for 20-25 minutes, until the cubes are tender and caramelized at the edges.
4. While the sweet potato roasts, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent and soft, then add the minced garlic and cook for 1 more minute until fragrant.
6. Transfer the roasted sweet potato to a large mixing bowl and mash thoroughly with a fork until mostly smooth.
7. Fold the cooked wild rice, sautéed onion and garlic, panko breadcrumbs, lightly beaten egg, smoked paprika, and ground cumin into the mashed sweet potato until fully combined.
8. Divide the mixture into 4 equal portions and form each into a 3/4-inch thick patty, pressing firmly to prevent crumbling. Tip: Wet your hands slightly to prevent sticking.
9. Heat a large cast-iron skillet or non-stick pan over medium-high heat and add a thin film of oil.
10. Cook the patties for 4-5 minutes per side, until a deep golden-brown crust forms and they hold together when flipped. Tip: Avoid moving the patties for the first 3 minutes to ensure a proper sear.
11. While the patties cook, whisk together the tahini paste, lemon juice, water, and a pinch of sea salt in a small bowl until smooth and creamy. Tip: If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
12. Toast the split brioche buns in the oven or a toaster until lightly golden.
13. Assemble each burger by placing a patty on the bottom bun, topping with a leaf of butter lettuce, a slice of heirloom tomato, and a generous drizzle of the tahini sauce.
Zesty tahini cuts through the burger’s earthy sweetness, while the wild rice adds a delightful chew. Serve them open-faced for a stylish presentation or with a side of crispy sweet potato fries to double down on the flavor theme.
Grilled Portobello and Wild Rice Burgers
Tired of boring veggie burgers? Transform meaty portobellos into juicy, umami-packed patties with nutty wild rice for serious texture. This hearty, grillable burger satisfies carnivores and vegetarians alike—no sad, crumbly veggie patty here.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 large portobello mushroom caps, stems and gills removed
– 1 cup cooked wild rice, cooled
– ½ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– ¼ cup finely grated aged Parmesan cheese
– 2 tbsp extra-virgin olive oil, plus more for brushing
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 4 brioche burger buns, split
– 4 slices sharp white cheddar cheese
– ¼ cup garlic aioli
– 2 cups baby arugula
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush portobello caps lightly with olive oil and season both sides with salt and pepper.
3. Grill portobellos for 4–5 minutes per side until tender and deeply charred. Tip: Press gently with a spatula to release moisture and prevent steaming.
4. Transfer grilled portobellos to a cutting board and finely chop into ¼-inch pieces.
5. In a large mixing bowl, combine chopped portobellos, wild rice, panko, beaten eggs, Parmesan, 2 tbsp olive oil, Dijon mustard, smoked paprika, salt, and pepper.
6. Mix thoroughly until the mixture holds together when pressed.
7. Divide mixture into 4 equal portions and shape into ¾-inch-thick patties.
8. Place patties on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up. Tip: Chilling prevents burgers from falling apart on the grill.
9. Lightly oil the grill grates and grill patties for 5–6 minutes per side until golden brown and firm to the touch.
10. During the last minute of cooking, place a slice of cheddar cheese on each patty and close the grill lid to melt.
11. While patties cook, toast brioche buns on the grill for 1–2 minutes until lightly charred.
12. Spread garlic aioli on both halves of each toasted bun.
13. Layer baby arugula on the bottom bun, top with a cheesy patty, and close with the top bun. Tip: Serve immediately while the cheese is gooey and the bun is warm.
Vibrant, earthy portobellos meld with the chewy, nutty wild rice for a burger that’s substantial without being dense. The smoked paprika and sharp cheddar add a smoky, tangy depth that plays off the peppery arugula and rich garlic aioli. For a twist, skip the bun and serve open-faced on toasted sourdough with a fried egg on top.
Asian-Inspired Wild Rice Burgers with Ginger Soy Glaze
Ready to ditch the beef? These Asian-inspired wild rice burgers pack a punch with a sticky ginger soy glaze that’ll make your taste buds dance. We’re talking crispy edges, savory centers, and a flavor bomb that’s totally plant-based and ready in under an hour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 1 (15-ounce) can black beans, rinsed, drained, and roughly mashed
– ½ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 3 scallions, finely chopped (white and green parts separated)
– 2 tablespoons freshly grated ginger
– 2 cloves garlic, minced
– 1 tablespoon toasted sesame oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons high-heat cooking oil (such as avocado oil)
– ¼ cup low-sodium soy sauce
– 2 tablespoons pure maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
1. In a large mixing bowl, combine the cooled wild rice, mashed black beans, panko, lightly beaten eggs, white parts of the scallions, 1 tablespoon of the grated ginger, minced garlic, toasted sesame oil, sea salt, and black pepper.
2. Mix thoroughly with a fork until the mixture holds together when pressed. Tip: For best binding, ensure the rice is completely cool to prevent the eggs from cooking prematurely.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, compressing firmly.
4. Place the patties on a parchment-lined plate and refrigerate, uncovered, for 15 minutes to firm up. Tip: Chilling prevents the burgers from falling apart during cooking.
5. While the patties chill, prepare the glaze. In a small saucepan over medium heat, combine the soy sauce, maple syrup, rice vinegar, and the remaining 1 tablespoon of grated ginger.
6. Bring the mixture to a simmer, then whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the glaze thickens to a syrupy consistency that coats the back of a spoon. Remove from heat and set aside.
7. Heat the high-heat cooking oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering, about 2 minutes.
8. Carefully add the chilled patties to the hot pan. Cook for 4–5 minutes per side, without moving, until a deep golden-brown crust forms. Tip: Resist the urge to press down on the patties, as this releases moisture and prevents proper searing.
9. Reduce the heat to low. Brush the top of each patty generously with the prepared ginger soy glaze, then flip and glaze the other side. Cook for an additional 1 minute per side to caramelize the glaze.
10. Transfer the glazed burgers to a serving plate and immediately garnish with the reserved green parts of the scallions.
Unbelievably satisfying, these burgers offer a delightful contrast: a crispy, caramelized exterior gives way to a tender, savory interior studded with chewy wild rice. The glossy ginger soy glaze adds a perfect balance of salty, sweet, and pungent notes. Serve them on toasted brioche buns with a quick slaw of shredded cabbage and carrots tossed in a splash of rice vinegar for a complete, restaurant-worthy meal.
Lentil and Wild Rice Burgers with Garlic Aioli
Savor a plant-based burger that’s both hearty and sophisticated—these lentil and wild rice patties deliver earthy depth with a satisfying chew, while the garlic aioli adds a creamy, pungent kick that elevates every bite. Perfect for a meatless Monday or a gourmet backyard barbecue, they’re packed with protein and flavor, proving that veggie burgers can be anything but boring. Get ready to impress with minimal fuss and maximum taste.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried green lentils, rinsed
– 1/2 cup wild rice, rinsed
– 2 cups vegetable broth
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup panko breadcrumbs
– 1 pasture-raised egg, lightly beaten
– 2 tbsp extra-virgin olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup mayonnaise
– 1 clove garlic, grated
– 1 tbsp lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. In a medium saucepan, combine the rinsed green lentils, wild rice, and vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cover, cooking for 25 minutes until the lentils and rice are tender and the liquid is absorbed. Tip: Avoid stirring during cooking to prevent the lentils from breaking apart.
2. While the lentil mixture cooks, heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and minced garlic, sautéing for 5 minutes until softened and fragrant. Remove from heat and set aside to cool slightly.
3. Transfer the cooked lentil and wild rice mixture to a large mixing bowl. Mash it lightly with a fork to create a coarse texture, leaving some whole lentils for bite. Tip: For a firmer burger, let the mixture cool completely before forming patties to help them hold together better.
4. Add the sautéed onion and garlic, panko breadcrumbs, lightly beaten pasture-raised egg, smoked paprika, sea salt, and freshly ground black pepper to the bowl. Mix gently until just combined, being careful not to overwork the mixture.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands. Place the patties on a parchment-lined plate and refrigerate for 10 minutes to firm up.
6. In a small bowl, whisk together the mayonnaise, grated garlic clove, lemon juice, and chopped fresh parsley to make the garlic aioli. Cover and refrigerate until ready to serve.
7. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side, until golden brown and crispy on the outside. Tip: Resist flipping the patties too early to ensure a good sear and prevent sticking.
8. Serve the burgers immediately on toasted buns or lettuce wraps, topped generously with the garlic aioli.
Achieving a crispy exterior with a moist, flavorful interior, these burgers offer a delightful contrast in textures. The garlic aioli provides a tangy, aromatic complement that enhances the earthy notes of the lentils and wild rice. For a creative twist, try serving them open-faced on sourdough with arugula and pickled red onions for added brightness.
Zucchini and Wild Rice Patties with Herb Dressing
Ditch the boring veggie sides—these crispy patties pack a serious flavor punch. They’re a genius way to use up summer’s zucchini bounty, transforming it into a satisfying, savory main. Get ready for a texture party in every bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium zucchini, grated and squeezed dry (about 1 1/2 cups)
– 1 cup cooked wild rice, cooled
– 1/2 cup finely grated Parmesan cheese
– 1/3 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 2 tbsp extra-virgin olive oil, plus more for frying
– 1 small shallot, finely minced
– 2 garlic cloves, finely minced
– 1/4 cup fresh flat-leaf parsley, finely chopped
– 1 tbsp fresh dill, finely chopped
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup plain whole-milk Greek yogurt
– 2 tbsp fresh lemon juice
– 1 tbsp Dijon mustard
Instructions
1. Place the grated zucchini in a clean kitchen towel and wring firmly over the sink to extract all excess moisture.
2. Combine the dried zucchini, cooked wild rice, Parmesan cheese, all-purpose flour, lightly beaten eggs, minced shallot, minced garlic, chopped parsley, chopped dill, kosher salt, and black pepper in a large mixing bowl.
3. Mix the ingredients thoroughly with a fork until a cohesive, slightly sticky mixture forms.
4. Heat 2 tablespoons of extra-virgin olive oil in a large non-stick skillet over medium heat until it shimmers.
5. Form the zucchini mixture into 8 equal patties, about 1/2-inch thick, pressing firmly to compact.
6. Carefully place 4 patties into the hot skillet, ensuring they do not touch.
7. Cook the patties for 4-5 minutes per side, or until deeply golden brown and crisp on the edges.
8. Transfer the cooked patties to a wire rack set over a baking sheet to prevent sogginess.
9. Wipe the skillet clean with a paper towel and repeat the frying process with the remaining 4 patties, adding more oil if necessary.
10. While the patties cook, prepare the herb dressing by whisking together the Greek yogurt, fresh lemon juice, Dijon mustard, and the remaining 2 tablespoons of extra-virgin olive oil in a small bowl until smooth and emulsified.
Warm from the skillet, these patties offer a fantastic contrast: a shatteringly crisp exterior gives way to a tender, herb-flecked interior. The wild rice provides a delightful, nutty chew that plays perfectly against the creamy, tangy dressing. For a next-level meal, stack them on a toasted brioche bun with peppery arugula and a swipe of garlic aioli.
Black Bean and Wild Rice Burgers with Jalapeño
Make these plant-based patties your new go-to burger night hero—they’re packed with smoky chipotle, fresh jalapeño heat, and a satisfyingly meaty texture that holds up on the grill. Master the mix with a few simple steps for a crispy, juicy result every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup cooked wild rice, cooled
– 1 (15-oz) can black beans, drained and rinsed
– ½ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 fresh jalapeño, seeded and minced
– 1 tbsp adobo sauce from canned chipotle peppers
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ cup all-purpose flour
– 2 tbsp clarified butter or high-heat oil
– 4 brioche burger buns, toasted
– Optional toppings: sliced avocado, crisp lettuce, lime crema
Instructions
1. Preheat a cast-iron skillet or grill pan over medium-high heat until it reaches 375°F.
2. In a large mixing bowl, gently mash the black beans with a fork until about half are broken down, leaving some whole for texture.
3. Add the cooked wild rice, panko breadcrumbs, lightly beaten eggs, finely diced yellow onion, minced garlic, minced jalapeño, adobo sauce, ground cumin, and smoked paprika to the bowl.
4. Mix all ingredients thoroughly with clean hands until the mixture holds together when pressed; if too wet, add 1 tbsp more panko.
5. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, compressing firmly to prevent crumbling.
6. Place the all-purpose flour on a plate and lightly dredge each patty on both sides, shaking off excess to create a crisp exterior.
7. Add clarified butter to the preheated skillet, swirling to coat, then place patties in the pan without crowding.
8. Cook patties for 5–6 minutes per side, flipping once, until a deep golden-brown crust forms and the internal temperature reaches 165°F.
9. Transfer cooked patties to a wire rack to rest for 3 minutes, which helps them firm up without steaming.
10. Serve immediately on toasted brioche buns with desired toppings like sliced avocado or lime crema.
Juicy and robust, these burgers boast a crispy sear from the flour dredge and a tender interior studded with chewy wild rice. The jalapeño and chipotle deliver a smoky, lingering heat that pairs perfectly with cool avocado or a tangy lime crema—try stacking them with pickled red onions for an extra crunch.
Teriyaki Wild Rice Burgers with Pineapple Salsa
Out with the beef—in with the bold. These plant-packed patties swap the classic for a sticky-sweet teriyaki glaze and a tropical pineapple salsa that’ll make your taste buds do a double-take. Get ready to grill, stack, and devour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup cooked wild rice blend, cooled
– 1 (15-ounce) can black beans, rinsed, drained, and partially mashed
– ½ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons teriyaki sauce
– 1 teaspoon toasted sesame oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons high-heat cooking oil (such as avocado oil)
– 4 brioche burger buns, lightly toasted
– 1 cup fresh pineapple, finely diced
– ¼ cup red onion, finely minced
– ¼ cup cilantro leaves, roughly chopped
– 1 jalapeño, seeds removed and finely diced
– 2 tablespoons fresh lime juice
– 1 tablespoon extra-virgin olive oil
– Pinch of flaky sea salt
Instructions
1. In a large mixing bowl, combine the cooled wild rice blend, partially mashed black beans, panko breadcrumbs, lightly beaten pasture-raised eggs, teriyaki sauce, toasted sesame oil, fine sea salt, and freshly cracked black pepper.
2. Mix the ingredients thoroughly until a cohesive, slightly sticky mixture forms.
3. Divide the mixture into four equal portions and shape each into a ¾-inch thick patty, pressing firmly to prevent crumbling. Tip: Chill the patties on a parchment-lined plate for 15 minutes to firm them up before cooking.
4. While the patties chill, prepare the pineapple salsa by combining the finely diced fresh pineapple, finely minced red onion, roughly chopped cilantro leaves, finely diced jalapeño, fresh lime juice, extra-virgin olive oil, and a pinch of flaky sea salt in a medium bowl.
5. Toss the salsa gently to combine, then set it aside to allow the flavors to meld.
6. Heat the high-heat cooking oil in a large cast-iron skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the chilled patties into the hot skillet, ensuring they do not touch.
8. Cook the patties for 4–5 minutes per side, or until a deep golden-brown crust forms and they release easily from the pan. Tip: Resist the urge to press down on the patties with a spatula, as this will squeeze out moisture.
9. Brush the cooked patties lightly with additional teriyaki sauce during the last 30 seconds of cooking for an extra glossy glaze.
10. Assemble the burgers by placing a patty on the bottom half of each lightly toasted brioche bun.
11. Top each patty generously with the prepared pineapple salsa. Tip: For added creaminess, spread a thin layer of Japanese mayonnaise on the top bun before closing.
12. Close the burgers with the top buns and serve immediately.
Earthy wild rice and beans create a satisfyingly firm, textured patty that holds its shape against the sweet-salty teriyaki glaze. The bright, acidic pineapple salsa cuts through the richness, while the toasted brioche adds a buttery crunch. For a fun twist, serve these open-faced on a bed of shredded napa cabbage slaw with a drizzle of sriracha aioli.
Walnut and Wild Rice Burgers with Maple Mustard Sauce
Grab your aprons because we’re elevating burger night with a plant-based masterpiece that’s both hearty and elegant. These patties combine earthy wild rice with crunchy walnuts for a satisfying texture, all topped with a sweet-tangy maple mustard sauce that’ll make you forget traditional condiments.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup wild rice, cooked and cooled
– 1 cup raw walnuts, toasted and finely chopped
– 1/2 cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp clarified butter
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 4 brioche buns, lightly toasted
– For the maple mustard sauce: 1/4 cup Dijon mustard, 2 tbsp pure maple syrup, 1 tbsp apple cider vinegar, 1/4 tsp cayenne pepper
Instructions
1. Heat 1 tbsp clarified butter in a skillet over medium heat until shimmering, about 2 minutes.
2. Sauté the diced yellow onion for 5-7 minutes until translucent and lightly caramelized.
3. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Transfer the onion-garlic mixture to a large mixing bowl and let cool to room temperature.
5. Add cooked wild rice, toasted chopped walnuts, panko breadcrumbs, lightly beaten pasture-raised eggs, smoked paprika, sea salt, and black pepper to the bowl.
6. Mix thoroughly with a fork until the ingredients are evenly distributed and the mixture holds together when pressed.
7. Divide the mixture into 4 equal portions and form into 3/4-inch thick patties, pressing firmly to prevent crumbling.
8. Heat the remaining 1 tbsp clarified butter in the same skillet over medium-high heat.
9. Cook the patties for 4-5 minutes per side until deeply golden brown and heated through, reducing heat if browning too quickly.
10. While patties cook, whisk together Dijon mustard, pure maple syrup, apple cider vinegar, and cayenne pepper in a small bowl until emulsified.
11. Toast brioche buns in a dry skillet for 1-2 minutes per side until lightly golden.
12. Assemble burgers by placing patties on toasted buns and generously drizzling with maple mustard sauce.
Bite into a symphony of textures: the crisp exterior gives way to a tender, nutty interior with pops of chewy wild rice. The sauce provides a perfect balance of sweet maple and sharp mustard that cuts through the richness. Serve these on a bed of arugula with quick-pickled red onions for an extra layer of brightness that complements the earthy flavors.
Conclusion
Overall, these 28 wild rice burgers offer endless inspiration for tasty, wholesome meals. Whether you’re craving classic flavors or something new, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
