Harvest Moon Wild Rice Burger Recipe 425

Steps:

• 1.The night before, prepare the wild rice according to the instructions on the box, substituting the vegetable stock for the water. Cool in the refrigerator overnight. 2.When you're ready for burgers, prepare the buns and burger toppings. Split the buns, spread a layer of garlic mayonnaise on the top half of the bun, then place a pinch or two of sprouts and two slices of tomato on top of the garlic mayonnaise. Lay out the bottoms of the buns on a serving tray. 3.Make the patties. In a large bowl, whisk together the 3 eggs, Jax Seasoning, and olive oil. 4.With a rubber spatula, mix in the cheddar cheese until combined. Mix in the cooked and cooled wild rice, then the crushed crackers. 5.Scoop out a ½ cup of the wild rice mixture, form it into a patty, and place it on a cookie sheet lined with parchment paper. The patties are very crumbly and delicate at this stage. Repeat for remaining 7 patties. 6.Brush a cast-iron griddle with oil, then heat to medium. 7.Using a pancake turner, carefully place each patty on the griddle and cook for 3 minutes. 8.Turn each patty carefully with the pancake turner. Cover each patty with a slice of cheddar cheese, then cover with a lid (or close the cover of the grill) to melt the cheese. Cook for another 3 minutes. 9.Remove patties from heat and slide each on the bottom half of the whole grain bun. 10.Serve with a cold beverage. Situate yourself in front of the electric fan for a Duluth-style breeze.

Steps:

• In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
• Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
• Stir hazelnuts and cranberries into rice mixture and serve warm.

Steps:

• In a bowl, combine the rice, onion, mushrooms, green pepper, salt and pepper. Crumble beef over mixture; mix well. Shape into six patties. Grill or broil until no longer pink. Serve on buns.