Wild Rice Pub Burger

Okay, I saved the best for last.  This is, by far my favorite meatless burger recipe - a Wild Rice Pub burger, from a blog that is no longer available online.  :( 

This recipe has it all, texture, flavor, density - everything!  So, here it is: 

First, you'll need to prepare the rice.  You should do this the night before you plan on making the burgers so the rice has plenty of time to cool in the fridge - but an hour or two of chilling will be fine if you are adamant about making it immediately.   :)

Put ¾ cup wild rice (local if you can find it) and ¼ cup brown rice in a medium-sized pot.  Add 3 cups veggie broth, and bring to a boil, then lower to a simmer.  (For the broth, I use 3 cups water + 1 of vegan "beef" bouillon cubes.)  Cover the pot & cook according to the wild rice package instructions, which should be about 50 minutes.  When finished, fluff the rice with a fork & store covered in the fridge overnight.

Now for the burgers!

Ingredients:

• 3 Tbsp ground flaxseed
• ½ cup + 1 Tbsp warm water
• 2 rounded tsp onion powder
• 1½ tsp garlic powder
• ½ tsp paprika
• ½ tsp curry powder
• ½ tsp ground black pepper
• 1 tsp salt
• 2 tsp olive or safflower oil
• 1 cup Daiya vegan cheddar cheese
• Cooked & cooled rice
• ¾ cup whole wheat breadcrumbs
  

Directions:
In a large bowl, combine the flaxseed & water for about 30 seconds, until thick.  (This is your binding agent)  Whisk in all the spices, then whisk in the oil.  Add the Daiya cheese, and stir in the wild & brown rice.  Finally, add the breadcrumbs & stir until everything is well combined.

Drizzle a thin layer of oil on a nonstick skillet or pan, and heat on medium.  Allow the oil to warm, but be careful don't leave it unattended to where it gets too hot!  As the oil heats, measure ½ cup of the burger mix.  Knead & smash with your hands to form a firm, sturdy patty.  Gently add the patty to the hot pan.  Repeat with remaining burger mix until it's all used up.  Cook the burgers on each side for about 3 minutes, until crisp & golden brown on the outside.  Remove from the pan & place on a cookie sheet.

You can now serve the burgers as is or with all your favorite condiments!  Here I used sauteed mushrooms, veganaise, ketchup and romaine lettuce.  DELISH!  My husband and toddler even loved them!  Which says a lot!!!

Leftover burgers freeze well & can be reheated in the oven.
Makes 8 patties.