It was a busy week and I admit that my meal plan wasn't quite adhered to. Problem is, I don't remember what swapped out where so there are some blanks. I think I did take n bake pizza. That's what I usually turn to when feeling uninspired to make dinner.
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| cyclist, Manitowac, WI photo (C) 2016 scifiwithpaprika |
The Meal Plan:
Sat (L) leftovers (S) Father's Day dinnerSun (L) leftover from Father's Day dinner (S) Wild Rice burgers
Mon - wild rice burgers
Tues - take n bake pizza
Wed - leftover pizza
Thurs - wild rice burgers
Fri - grilled cheese
Lunches - salmon pasta salad
Wild Rice Patty Melts (Eating Well c/o Duluth Grill, Duluth, MN) vegetarian
I love a wild rice burger. I'm from Duluth. I have wild rice. What could be better? Well...if someone else made my burger perhaps. But! Baring having to go out to eat I gave these a try. Despite the rather long ingredient list. these actually came together fairly quickly. It helped that I made the rice earlier in the day and set aside till dinner.
A couple of modification - I used panko bread crumbs in place of the cereal (I don't have any cereal on hand); I added the caramelized onions to the burgers instead of layering on top; and I grilled these on a sheet pan on the grill because I didn't want to heat up the house when it's 80* outside.
These were...fantastic. Seriously, I would make these again in a heartbeat. Tasted great right off the grill and reheated beautifully as leftovers. Moist, flavorful, delicious. You could have a lot of fun with flavors on this one.
Recommended.
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| photo from eatingwell.com |
Serves 6
1 cup wild rice
1 ½ teaspoons ground cumin
¾ teaspoon granulated garlic
¾ teaspoon crushed red pepper
½ teaspoon ground white pepper
¾ cup reduced-fat mayonnaise
½ cup crushed cereal squares, such as Chex
(I used Panko breadcrumbs)
½ cup finely chopped mushrooms⅓ cup finely chopped fresh parsley plus 1 teaspoon, divided
2 large eggs, lightly beaten
Onions:
1 ½ teaspoons butter
1 ½ teaspoons extra-virgin olive oil
2 large onions, thinly sliced
1 ½ teaspoons extra-virgin olive oil
2 large onions, thinly sliced
Toppings:
¼ cup jarred roasted red peppers, rinsed and finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar1 ½ teaspoons minced garlic
¼ teaspoon dried basil
¼ teaspoon ground chipotle pepper
6 slices whole-wheat bread, toasted
Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.
Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.
Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.
Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.
Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.
Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.
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