The Ultimate Wild Rice Burgers

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6


These are THE ULTIMATE wild rice burgers and I might even say the best vegetarian burgers I’ve ever had. The recipe comes from the Duluth Grill Cookbook.


  • 5 cups wild rice, cooked – see notes
  • 1 cup fresh mushrooms, finely diced
  • 4 eggs
  • 1 1/2 cups mayonnaise
  • 1 cup panko (breadcrumbs)
  • 4 teaspoons cumin
  • 1 teaspoon each salt, pepper, and garlic powder
  • 1/2 teaspoon cayenne (optional, to taste, for heat)
  • oil for the pan


  1. Mix all ingredients.
  2. Using a 1-cup measuring cup, scoop up rice mixture and form into patties. If the mixture is too wet, just add another 1/2 cup of panko or pop it in the fridge for a few minutes to help it stick together.
  3. Heat a little bit of oil over medium high heat. Add the patties and pan fry until nicely browned on both sides.
  4. Top with slices of Muenster cheese. Serve on a bun (or not!) with barbecue sauce, hot sauce, magic green sauce, ALL THE SAUCE. Also arugula, avocado, and beyond. You’ve only just begun.


I found that 1 1/2 cups raw wild rice was about the right amount to yield 5 cups cooked wild rice.

This was served to us with a side of roasted cauliflower which was just total perfection. They went together beautifully.

To get your cheese nice and ooey-gooey, add it to the burgers for the last few minutes of pan frying and cover with a lid.

To make ahead or gift to someone, just freeze the burgers on a sheet pan until individually frozen solid and then store together in a freezer bag.

Worth noting that I have tried reducing the mayo but it never turns out as good. I do, however, add more mushrooms and as long as the ratios of all the other ingredients are as-written, it comes out great.