1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Wild Rice Burger

Serves: 6

1 can white cannellini navy beans, liquid reserved
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
2 cups cooked wild rice
2 large tomatoes, sliced thickly
sliced red onion


Prep time: 45 minutes

Preheat oven to 350°F. Drain beans; keep some liquid. Spread out and bake on greased baking sheet until beans split open and crisp (20 minutes). In a skillet with olive oil, cook onion, celery and pinch of salt 4-6 minutes until translucent/softened. Add garlic. Cook for 1 minute. Stir in remaining seasonings for 30 seconds. In food processor, pulse sauté mixture with beans and almond butter until doughy. Add half of the rice; pulse. Transfer mixture to bowl, season to taste with salt and pepper, and stir in wild rice. If dry, add tablespoon(s) bean liquid. Make 6 patties. Cook in skillet with olive oil for 5 minutes on each side.

Serving suggestion: Pairs well with tomato and red onion.

Kaitlyn Walsh, Communications Specialist at Seward Community Co-op, Minneapolis, Minnesota


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