Mushroom Wild Rice Burger 

Mushrooms and wild rice are one of the best food duos that complement each other seamlessly. This burger has very deep earthy flavor. Topped with juicy tomatoes and pickles followed by a tangy and mildly spicy dijon mustard spread... it is a celebration of simple flavors between a moist gluten-free bun.

Makes 4 Burgers

2c Wild Rice (fully cooked)

2c Mushrooms (fully cooked, small chopped)

2T Scallion (fine chopped)

1/4t  Thyme (dried)

1-1/2t Sea Salt

1/4c Potato Starch

1/4c Red Bell Peppers (julienne)

1/4c Green Bell Peppers (julienne)

1/4c Yellow Bell Peppers (julienne)

1/2t Garlic (chopped)

4 each Vegan Gluten-Free Burger Buns

Vegan Cheese Slices

Sliced Red Onion

Sliced Tomato

Sandwich Spread


-Chef's Knife

-Cutting Board

-Kitchen Towel

-Large Mixing Bowl

-Measuring Cups

-Measuring Spoons

-Tasting Spoon

-Lined Baking Sheet

-Saute Pan



-Serving Plate

Preheat oven st 375F

In a large bowl mix together wild rice, mushrooms, scallions, thyme, sea salt, and potato starch. Taste small amount to adjust seasoning. Portion and shape onto lined baking sheet. Bake burgers for approximately 18-20 minutes or until patties are firm and completely set. 

Heat saute pan on medium high heat. Add oil, garlic, and bell peppers. Season with sea salt to taste. Set aside for topping the burgers.

Remove from oven. Top with sauteed peppers and cover with cheese and return into the oven for an additional 2 minutes until cheese is melted.

Dress the bun with fresh toppings, sandwich spread, and any other preferred condiments add burger, top, and serve

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