Wild Rice Burgers and Zucchini Chips

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These burgers are incredible! Just as good as any meat burger I’ve had. They’re pretty easy to make too, and the zucchini chips are a perfect complement!

Wild Rice Burgers
Makes 4 patties
1/2 cup uncooked wild rice
2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced celery
2 garlic gloves, minced
1/2 cup bread crumbs
1/4 cup freshly shredded hard white cheese (Asiago, white cheddar, etc…)
1 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Pinch of black pepper
2 teaspoons Garlic hot sauce
2 tablespoons flax seed plus 6 tablespoons water (substitute for 2 eggs)

Cook wild rice according to instructions and let cool (you can make this a day ahead of time if you want).

Heat 1 tablespoon olive oil in a skillet over medium heat and sauté onions, celery and garlic until onion is translucent.

In a large bowl, combine sautéed onion mixture, wild rice, bread crumbs, shredded cheese, dry seasonings, and garlic hot pepper sauce (this one is our go to). Let mixture cool and then add flax seed mixture, stirring until everything is combined (To make flax seed mixture, combine 2 tablespoons flax seed meal and 6 tablespoons water, stir until combined. This works as a great, healthier substitute eggs!  If you want to use eggs, mix in 2 eggs instead of the flax seed meal).

Once cooled, divide into 4 patties and cook in a skillet in remaining olive oil until crispy and browned ( about 3-4 minutes per side).

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Serve with your favorite toppings! We used avocado, white Irish cheese, spinach and a lemon pepper mayo (mix mayo with hot pepper sauce, garlic and lemon juice). Enjoy!

This recipe is based on this one, with modifications of course.

Zucchini Chips

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These zucchini chips are super easy. Combine 1/4 cup bread crumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder and 1/4 cup shredded Parmesan in one bowl and have 2 tablespoons nonfat milk in another small bowl. Cut zucchini into 1/4 inch slices, dip in milk and then coat with bread crumb mixture. Bake at 425 degrees for 30 minutes or until crisp on a wire rack.
These taste great dipped in the hot pepper garlic mayo from the burgers!

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