Nutty wild rice burgers, version 2.0

Nutty wild rice burger v2

Edit: I had one of these burgers for lunch, reheated from frozen, and it totally fell apart in the pan. Argh. I still need to work on the cohesiveness. It tasted fantastic, though.

I had another go at making the nutty wild rice burgers I’d first made a few months back.

This version held together better, and the tweaks I made to the seasonings worked well. The chewy rice is a nice contrast to the crunchy nuts and seeds.

This probably won’t be my final version of this burger, but because I’ve had a couple of requests for the recipe, I’m posting this latest version.


Nutty wild rice burgers

British American
1 tablespoon olive oil 1 tablespoon
100g finely chopped mushrooms 1-1/4 cups
30g finely chopped onion 1/4 cup
2 cloves garlic, minced 2 cloves
300g well cooked brown & wild rice mixture*, cooled 2 cups
34g raw sunflower seeds 1/4 cup
34g raw sesame seeds 1/4 cup
26g chopped walnuts 1/4 cup
28g melty-type vegan cheese (eg. mozzarella Cheezly) 1 ounce
2 tablespoons dry breadcrumbs 2 tablespoons
2 tablespoons besan (chickpea flour) 2 tablespoons
1 teaspoon arrowroot or cornflour (cornstarch) 1 teaspoon
2 tablespoons soy sauce 2 tablespoons

* For two cups of well-cooked brown basmati / wild rice blend, start with 70g (3/8 cup) raw brown basmati plus 40g (3 tablespoons) raw wild rice, cooked in a generous amount of boiling salted water for about 50-55 minutes, then drained.

1. Heat the olive oil in a heavy skillet and saute the onion and mushroom for 5 minutes, until softened. Add garlic and continue to cook for another minute or two.

2. In a large mixing bowl, combine cooked vegetables with rice, sunflower seeds, sesame seeds and walnuts. Mix well.

3. Add vegan cheese and breadcrumbs and mix again.

4. In a small bowl, whisk together soy sauce, besan and arrowroot or cornflour (cornstarch). Add to mixing bowl and combine well.

5. Divide mixture into four portions and shape into burgers.

6. Saute in a bit of olive oil until lightly browned on each side.

Makes four burgers.


  1. These look great…thanks for sharing the recipe; we’ll be trying these soon!

  2. This looks soooo good. I love brown basmati, although it can be hard to find sometimes. I can’t wait to try this!

  3. Oh YUM! Thanks for the recipe, I’m having a bit of a burger kick at the moment. Have you tried the packaged burger mixes made by Granovita??? They are some delicious burgers. Obviously not as good as home made burgers like yours but handy to have when you’re feeling a bit lazy like I was on Saturday.

  4. Jeni — I actually have a package of Granovita burger mix in the cupboard at the moment. I was looking at it t’other day and thinking I might make meatless balls out of it. Ya, I defo am going to make those up soon 🙂

  5. That’s a gorgeous burger!

  6. This burger sounds very gourmet. Thanks for posting the recipe!

  7. Ooooh I reckon they would make GREAT meatless balls! FAB idea, now I just need to wait for my mum to bring me over some more packets in March.

  8. hey there!
    Those burgers look awesome! i was reading what you wrote and about your burgers falling apart in the pan after being frozen you have mushrooms tn them. When mushrooms are frozen and then thawed as with most fresh vegetables when frozen when they thaw they release most of the moisture and when you cook them from frozen the moisture from the mushrooms change the level of water in your burgers and they fall apart on you. Try cooking the mushrooms before you make them into the burgers. That might help you out a little.

  9. Hey Lesley — I did actually cook the mushrooms before making the burgers, but I think you might be onto something with the moisture level in the frozen burgers.

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