1/2 cup uncooked wild rice (or 1 1/3 cups cooked 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 fresh or panko breadcrumbs
1/4 cup shredded aged Asiago or Parmesan 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
Burger buns and toppings (optional)
If you are using uncooked wild rice, cook it 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 nonstick skillet over medium-low heat and sauté onions, celery, and garlic until onion is translucent. Set the skillet aside (no need to wash).
In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, cheese, salt, oregano, thyme, paprika, cayenne, and black pepper. Cool completely and then add eggs, stirring to combine.
Divide the mixture into 4 portions and shape each into 1/2-inch-thick patties.
Heat the remaining tablespoon of olive oil in the nonstick skillet over medium heat. Fry patties 2 to 3 minutes on each side until crisp and golden.
Serve with your favorite burger toppings.
Variation: For a vegan version, omit the Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.
Updated from a post originally published October 2011.