Vegan wild rice burgers: egg-free, dairy-free veggie burgers made from a hearty blend of brown and wild rice with cannellini or navy beans. These patties are gluten-free if using a GF bun or other serving option.
1 can white beans (liquid reserved (cannellini, navy, great Northern, etc.) (or use home-cooked beans; see notes))
2 tbsp olive oil (divided)
1 onion (diced)
3 stalks celery (thinly sliced)
2 cloves garlic (minced)
1/2 tsp paprika
1/4 tsp ground black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano
1 tbsp almond butter ((or use peanut butter, cashew butter, or tahini or tomato paste for nut-free))
1 cup cooked brown rice
1 cup cooked wild rice ((see notes))
6 burger buns of choice (toasted if desired)
2 large tomatoes (thickly sliced)
sliced red onion
ketchup, vegan mayo, or other condiments of choice
Categories
lunch
sandwiches
Cuisine
gluten-free
vegan
vegetarian
Steps
Preheat the oven to 350 degrees Fahrenheit and lightly spray or grease a baking sheet. Drain the canned beans, reserving a couple of tablespoons of the bean liquid. Spread out the cooked beans in a single layer on the baking sheet. Bake for about 20 minutes, or until the beans are splitting open and starting to crisp. Remove from the oven.
Meanwhile, heat about 1 tbsp olive oil in a skillet (preferably nonstick). Add the onion and celery and a pinch of salt. Cook, stirring occasionally, for about 4-6 minutes or until translucent and softened. Add the garlic and cook for 60 seconds more. Add the paprika, black pepper, cumin, and oregano and stir; cook for 30 seconds and then remove from the heat.
Use a spatula to transfer the saute mixture to a food processor, and add the roasted white beans and almond butter. Pulse the mixture, stopping to scrape down the sides as needed, until a doughy consistency is formed with the added ingredients broken down into small pieces. Add the brown rice and pulse a few more times.
Transfer the mixture to a bowl, season to taste with salt and pepper, and stir in the wild rice. If the mixture is too dry to shape into patties, add the reserved bean cooking liquid a couple of teaspoons at a time to bring it together. Shape into approximately 6 patties sized to the buns you are using.
Add the remaining 1 tbsp olive oil to the skillet over medium heat. When hot, add shaped patties, leaving plenty of room between them. (You may need to cook in multiple batches). Cook for about 5 minutes per side, until browned and crisp. Serve hot with toppings of choice. Leftovers can be reheated carefully in the oven.
Nutitrion
Serving Size: 1 wild rice burger with bun
Calories: 402 kcal
Carbohydrates: 63 g
Protein: 15 g
Fat: 12 g
Saturated Fat: 1 g
Sodium: 313 mg
Sugar: 2 g
Unsaturated Fat: 7 g
Reviews
Jocelyn on 2021-04-22 (5 stars): Had these burgers with my nonvegan family for dinner today and they were a hit, even for the picky eaters! I used 1 cup dry wild rice blend (wild rice and brown rice) cooked in vegetable broth. I was able to make 9 patties out of one batch. Didn’t feel like babysitting stovetop so I baked them at 400 for ~30 mins, flipping halfway. Very successful!
Virginia on 2018-09-15 (5 stars): Made these 2 nights ago and what a hit! I had to improvise and subbed the white beans for black beans and celery for red capsicum. I added a chia egg for luck and they were extremely awesome 😎The leftover burgers were cooked last night and were even better for overnight in the fridge. Guess what’s on the menu tonight... we will never be bored with these tasty morsels. Thank you for the inspiration. 🐾🙏💖
Trina on 2017-10-29 (5 stars): I have no idea what I did wrong. Followed to a T and I got mushy burgers. I will try again as these look amazing. They did taste great.
Jordan on 2017-08-21 (5 stars): Made them last night. I added about 1 tablespoon of the bean liquid for binding. I was surprised by how the good texture is, and the flavor is amazing!
