having fun with burgers

thanks to this recent find at Trader Joe’s this weekend

burgers can be FUN again! gone are the days of lathering up my burger at a BBQ in just ketchup and pickles – sans the beautiful wheat filled buns…

UDI’s has saved the day and created these really tasty, fluffy, and non-cardboardy-tasting buns – SCORE!!

i’ll admit, i was hesitant at first and really didnt put much anticipation into them – most of the baked goods i have tried that are friendly to the gluten-free folk just seem to lack something, but when i had one last night with my ‘Wild Rice Burgers’, man, they really hit the spot in coming through as a totally awesome substitute to the real thang!

and while i’m on it, here’s the ‘Mel’s modified version of the Wild Rice Burgers’ i adapted from THIS RECIPE over at The Kitchn – i had to add meat or else the hubster would think i was trying to poison him through his dinner (the added meat can simply be omitted if you’d like) and of course, the allergy-free subs were put in place… the first round came out a little too ‘ploppy’ for my liking, cranking the heat up on the skillet def did the trick to crispen up the next round that held together nicely on the buns – i used ‘med-high’ heat, versus the ‘medium’ used in their recipe:

Makes 8 patties (yes, we like our leftovers)

3-4 c. cooked wild rice
4 turkey sausage links
3 T. olive oil, divided
2/3 c. small-diced onion
2/3 c. small-diced celery
1 shallot, minced
3/4 c. gluten free breadcrumbs
1/2 t. salt
1/2-1 t. dried oregano
1/2-1 t. dried thyme
1/2 t. paprika
1/4 t. cayenne pepper
1/4 t. black pepper
2 T. ground flax seed mixed whisked 6 T. water to create ‘flax eggs’
Heat 1 T. olive oil in a skillet over medium-high heat.
Remove the turkey sausage from its casing and saute until cooked through, drain, then place in a large bowl to the side.
Heat 1 T. olive oil (if there is enough leftover from sausages, this is not needed) in a skillet over medium-low heat and sauté onions, celery, and shallots until onion is translucent.
Add this onion, celery, shallot mixture to the large bowl with the cooked sausage, then also combine the wild rice, breadcrumbs, salt, oregano, thyme, paprika, cayenne pepper, and black pepper.
Let this cool down, then add the ‘flax eggs’, stirring to combine.
Divide mixture into 8 and shape into 1/2-inch thick patties.
Heat remaining T. of olive oil in a skillet over medium-high heat.
Fry patties 3-4 minutes on each side until crisp and golden.
Serve with your favorite burger toppings.


check out more tasty, allergy-friendly recipes on my RECIPES page

2 responses to this post.

  1. Posted by Susan on 2011/10/11 at 12:17

    Looks like an awesome recipe. Will be using this one soon as an alternative to beef burgers.



    • Posted by Mel on 2011/10/11 at 12:19

      right?! def a great way to use up leftover rice, and negating the meat makes for a nice vegan/vegetarian meal as well!



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