Hearty & Healthy: The Ultimate Wild Rice Veggie Burgers with Herbed Ricotta Recipe
As the weather warms and longer days beckon us outdoors, there’s no better way to celebrate than with a delicious, satisfying burger. And as Memorial Day weekend approaches, we’re thrilled to kick off burger season with a recipe that promises to elevate your grilling game: these incredible Wild Rice Veggie Burgers with Herbed Ricotta. Far from your average patty, these burgers are a testament to how vibrant and fulfilling plant-based cuisine can be.
What makes these veggie burgers truly stand out? They are meticulously crafted with flavorful, nutty wild rice, an array of fresh, wholesome vegetables, and aromatic herbs. What binds these hearty ingredients together is a truly unique and utterly delicious tahini-date paste, adding an unexpected depth of flavor and a perfect sticky texture. To top it all off, a generous dollop of creamy herbed ricotta provides an elegant and fresh counterpoint, though the burger itself is wonderfully vegan-friendly without it.
A Culinary Gem from “Vegetarian Heartland”
This exceptional recipe isn’t one I conjured up on my own; it comes from the highly anticipated cookbook, Vegetarian Heartland: Recipes for Life’s Adventures, by my talented friend, Shelly Westerhausen. Set to be published on June 20th, this book is a culinary journey inspired by the heart of America.
A few weeks ago, Shelly, the creative force behind the popular blog Vegetarian Ventures, extended an invitation for me to join her cookbook blog tour. It was an honor to participate and share a glimpse into her fantastic new release. I’ve long admired Shelly’s innovative approach to plant-based recipes, always infused with a distinct creativity and presented with her signature stunning food and lifestyle photography. Her work consistently inspires, making plant-based eating both accessible and incredibly appealing.
This week, a small group of fellow food bloggers will be showcasing different recipes from Shelly’s remarkable cookbook, each offering a taste of what makes Vegetarian Heartland so special. Believe me when I say, it’s more than just a cookbook; it’s an experience.
Midwestern Roots, Global Flavors: The Inspiration Behind “Vegetarian Heartland”
While I’ve now called Chicago home for two years – a city I hadn’t truly experienced beyond airport layovers until my move – I’m not a born-and-raised Midwesterner. Shelly, on the other hand, is the quintessential Midwestern girl, having grown up and still residing in Indiana. Her journey into vegetarianism began at the early age of twelve, a time when plant-based diets were far from common in her small Northern Indiana town. This early start meant she had to develop a deep sense of creativity in the kitchen, experimenting and adapting to create delicious meat-free meals.
Shelly’s culinary inspiration blossomed from various sources: weekend excursions to the bustling food scene of Chicago, the bounty of local farmer’s markets, and the vibrant college town of Bloomington. These experiences, combined with her strong Midwestern roots, shaped the core philosophy of her cookbook. Vegetarian Heartland is a heartfelt celebration of vegetarian comfort food and the seasonal produce that defines the region. It’s filled with hearty, wholesome recipes that, almost incidentally, happen to be plant-based and vegetarian. This approach makes her food approachable, comforting, and deeply satisfying for everyone, regardless of their dietary preferences.
Recipes for Life’s Adventures: A Unique Cookbook Philosophy
Beyond the stunning photography and truly inventive recipes – think coconut curry shakshuka, sweet and sour Michigan pasties, Mediterranean hoagie sandwiches, and persimmon pudding pie, to name just a few tantalizing examples – my absolute favorite aspect of Vegetarian Heartland is its groundbreaking structure. Shelly has organized the recipes not just by season, but by adventure. This innovative framework transforms the act of cooking into a more immersive and enjoyable experience.
For instance, the summer section isn’t merely a collection of summer dishes; it’s thoughtfully divided into captivating mini-chapters like:
- Road Trip: Featuring prepare-ahead dishes designed to keep you energized and satisfied, no matter how long the drive.
- Berry-Picking Adventure: Inspiring ways to utilize the abundant harvest of fresh berries and cherries after a joyful afternoon of picking.
- Cookout: A delightful array of recipes perfectly suited for your next backyard gathering or outdoor celebration.
This approach is not only incredibly fun and unique, but it also shifts the focus from simply preparing food to embracing the entire experience of enjoying it and sharing it with loved ones. It subtly encourages us to view life’s everyday adventures as wonderful starting points for culinary creativity in the kitchen. It’s a beautiful reminder that food is deeply intertwined with our memories and shared moments, making every meal a part of a larger, more meaningful narrative.
The True Test of a Veggie Burger: Flavor, Texture, and Sticking Power
Even though I’m not a strict vegetarian, my passion for plant-based cooking runs deep. As a lifelong admirer of vegetables, crafting delicious meat-free meals comes quite naturally. For me, the ultimate measure of a truly great veggie burger lies in three crucial elements: its flavor profile, its satisfying texture, and its ability to hold together without crumbling. And these Wild Rice Veggie Burgers? They are absolutely loaded with all three qualities.
The wild rice provides a wonderful nutty, earthy flavor and a satisfying chewiness, while the finely diced carrots, celery, and onions add sweetness, freshness, and a pleasant crunch. The secret to their incredible “sticking power” is the ingenious tahini-date paste – a sweet and savory binder that creates a perfectly cohesive patty without relying on eggs or dairy. Don’t be intimidated by what might seem like a slightly longer list of directions. Many components of this burger, such as cooking the wild rice, sautéing the vegetables, and preparing the binder, can be prepped ahead of time. This modular approach makes the cooking process manageable and ensures you can enjoy these gourmet veggie burgers with ease.
Serving Suggestions & Cooking Methods: Your Burger, Your Way
While these versatile burgers are fantastic served on traditional buns, don’t limit your imagination! They would be equally delicious atop a generous fresh salad, perhaps with a vibrant vinaigrette, for a lighter, gluten-free option. When it comes to cooking, you have choices. If you’re planning to grill them on a charcoal or gas grill, Shelly wisely suggests forming them into smaller sliders. This makes them easier to handle and flip, as the larger patties can be delicate on an open flame.
However, for a full-sized burger experience, which I opted for due to my preference for regular buns, stovetop cooking is your best bet. Following Shelly’s instructions for larger patties, I seared mine in a nonstick frying pan, resulting in perfectly browned exteriors and thoroughly warmed interiors. Whichever method you choose, the end result is a truly satisfying veggie burger.
Dietary Considerations and Customization Options
One of the many appealing aspects of this recipe is its adaptability. The veggie burger itself is naturally vegan, expertly bound with that delightful tahini-date paste crafted in a blender or food processor. This means, aside from the optional herbed ricotta topping, the burger is completely dairy and egg-free, making it an excellent choice for family and friends with various dietary restrictions or preferences.
While wild rice, much of which originates from the Midwestern regions, can sometimes be a bit pricier or less readily available than other rice varieties, its unique texture and deep, nutty flavor are absolutely essential to this burger’s distinct character. It’s often found in bulk bins at health food stores or larger supermarkets, so it’s worth checking there first. If ricotta isn’t your preference, don’t worry! This burger pairs wonderfully with other toppings. Consider a dollop of tangy goat cheese, a slice of sharp cheddar for a more classic feel, or a drizzle of a homemade easy lemon tahini sauce for a delicious, completely vegan alternative.
For more inspiring recipes and culinary adventures, I highly encourage you to explore Shelly’s stunning cookbook! You can also follow the rest of the exciting cookbook blog tour here for more delicious insights and recipes.
Wild Rice Veggie Burgers with Herbed Ricotta
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Ingredients
Herbed Ricotta
- 8 oz (230 g) whole-milk ricotta
- 2 garlic cloves minced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon dried basil or dried oregano
- leaves from 1 sprig dill, chopped or ½ teaspoon dried dill
- kosher salt
- freshly ground black pepper
Veggie Burgers
- ⅔ cup (120 g) wild rice rinsed
- 4 cups (960 mL) vegetable stock, plus ¼ cup (60 mL)
- 1 tablespoon olive oil
- 1 large yellow onion finely diced
- 2 celery stalks finely diced
- 3 carrots peeled and finely diced
- 3 garlic cloves minced
- leaves from 2 sprigs dill chopped
- ⅓ cup (75 g) tahini paste
- 2 Medjool dates pitted
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- 1½ teaspoons yellow or Dijon mustard
- ⅓ cup (15 g) bread crumbs
- kosher salt
- freshly ground black pepper
For Serving
- 6 regular buns, split or 16 slider buns
Instructions
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Prepare the Herbed Ricotta: In a medium bowl, whisk together the ricotta, minced garlic, chopped fresh parsley, dried basil (or oregano), and chopped dill. Season generously with kosher salt and freshly ground black pepper to taste. Mix well until all ingredients are evenly distributed. Store the prepared herbed ricotta in an airtight container in the refrigerator for up to one week, allowing the flavors to meld beautifully.
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Prepare the Veggie Burgers: Begin by cooking the wild rice. In a large saucepan equipped with a lid, combine the rinsed wild rice and 4 cups [960 ml] of vegetable stock. Bring this mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer until the wild rice is tender and has absorbed most of the liquid, which typically takes about 40 to 45 minutes. Drain any excess liquid, then transfer the cooked wild rice to a large bowl and allow it to cool slightly. Note: I recommend reserving ¼ cup of the cooking liquid from the wild rice to use as the additional broth quantity for the tahini-date paste in a later step. This adds extra flavor.
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Meanwhile, prepare your sautéed vegetables. In a small saucepan, warm the olive oil over medium-low heat. Add the finely diced onion, celery, and carrots. Sauté these vegetables until they are very soft and translucent, which should take between 12 to 15 minutes. Next, add the minced garlic and continue to sauté for about 30 seconds more, until it becomes fragrant. Remove the saucepan from the heat and gently fold in the chopped dill, mixing it into the warm vegetables.
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For the binding paste, in a high-speed blender or food processor, combine the tahini paste, pitted Medjool dates, dried oregano, ground cayenne pepper, yellow or Dijon mustard, and the reserved ¼ cup [60 mL] of vegetable stock. Blend until the mixture is completely smooth and creamy. This unique paste is key to the burgers’ flavor and texture.
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Now, combine all the burger components. Add the freshly blended tahini-date paste, the bread crumbs, and the sautéed vegetables to the large bowl containing the cooled wild rice. Gently fold all the ingredients together until they are thoroughly combined and uniformly mixed. The mixture should be cohesive. Transfer this mixture to an airtight container and refrigerate for at least 1 hour, or preferably overnight. Chilling is crucial as it allows the flavors to meld and helps the patties hold their shape during cooking.
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Once the mixture is chilled, it’s time to form the patties. Using your hands, scoop about ¼ cup [65 g] of the mixture and roll it into a ball. Then, gently flatten it into a full-sized patty (aiming for roughly 6 burgers) or small 1-inch [25 mm] thick sliders (for about 16 sliders). Transfer the formed patties to a plate. Continue this process with the remaining mixture until all patties are formed. You can cook them right away, or cover and refrigerate the patties for up to 24 hours.
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Cook the burgers: If grilling, preheat a charcoal or gas grill to medium heat. Carefully arrange the patties on the grill grates, cover, and cook, flipping once, until they are warmed through and lightly charred, approximately 12 to 15 minutes total. Important note for full-size burgers: these patties can be delicate on a grill. For a more robust and easier cooking experience with full-size burgers (roughly 6 patties), it is best to cook them on the stovetop. To do so, heat 1 teaspoon of olive oil per burger in a nonstick frying pan over medium heat. Place the patties in the hot pan, cover, and cook for about 4 minutes on each side, or until they are beautifully browned and thoroughly warmed all the way through.
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Finally, assemble your burgers! Place each cooked patty between a split bun and top generously with the prepared herbed ricotta. Serve immediately for the best flavor and enjoyment.