Vegan Wild Rice Burgers

Last Updated on March 24, 2024

These Wild Rice Burgers are so simple, healthy, and easy to customize for your own family’s taste.

What makes them so easy is that they are made from a homemade wild rice soup, which is customizable, and you will only need 2 more ingredients to actually make the burger.

I created this recipe because I was so disappointed with the vegan burger options available in the stores today and with all my allergies, I had to find a burger that I could actually eat!

After so much experimenting, I found that my leftover wild rice soup actually works really well as the base for a vegan burger.

To help with the formation of these burgers I had to find a way to thicken, keep the patty together, all while still keeping them gluten free.

First I cooled the soup overnight in the refrigerator, which will thicken the soup, but not keep it together.

So next I tried gluten free oats, flour, bread , and lastly panko bread crumbs.

I found that adding ground oats with a gluten free flour works the best in these burgers.

The oats absorb the moisture in the burgers and the flour binds the burgers together.

After a lot of experimenting with different gluten free flours, I liked the chickpea the best, and it is the cheapest gluten free flour I have found.

My second favorite gluten free option was the King Arthur Gluten Free Measure for Measure Flour.

What ingredients are needed for this soup

• Rice – I use not just wild rice but also a white (Basmati) rice to give the soup texture. White rice can be replaced with a brown rice.
• Plant Based Milk – In this recipe I used the unsweetened plain almond milk, but any plant based milk will work.
• Soy Sauce – a unique taste that added the right flavor to this soup.
• Vegetable Broth – The added flavor of other vegetables to this soup with out adding a ton of more vegetables.
• Oil – In this recipe I used olive oil for the soup and for sauteing the vegetables.
• Vegetables – Celery and carrots are in this soup, but try different vegetables such as green beans, corn, potatoes, or spinach (just to name a few). Experiment!
• Minced Garlic and Onion – These two add that perfect flavor, these can be eliminated or can be in powder form.
• Mushrooms – These can be fresh or canned, but I do prefer the fresh over the canned. There are many different varieties of mushrooms that will give this soup a different taste. Try the different varieties each time you make this soup.
• Seasonings – Salt and pepper to taste, but try different seasonings like rosemary, thyme, oregano, basil, sage, or any blend of herbs you love.

How to make this Vegan Wild Rice Soup

Follow the wild rice package directions for 3-4 cups of cooked wild rice, replace 1/2 of the water with a broth.

For the white rice, follow the cooking instructions for 4-5 servings, using only water.

Pull out a slow cooker and set the temperature to a medium heat.

Add the cooked wild rice and white rice to the slow cooker.

Clean and chop the carrots, celery, mushrooms and the onion.

In a medium sauce pan, saute the carrots, celery, mushrooms, onion, and garlic in 1 Tbsp olive oil for about 7 to 10 minutes, then add to the slow cooker.

If adding corn, warm up before adding to the slow cooker.

Add the milk alternative and 1 Tbsp olive oil to the slow cooker.

Once all ingredients are added to the slow cooker add water until it covers the rice mixture.

Check through out the day, stir, and add more liquid if needed.

After a few hours, check the tenderness of the carrots, once they are tender your soup is done.

Save the left overs! Continue below to find out how to make those Vegan Wild Rice Burgers!

Now to the burgers…

After the soup has cooled over night, prepare the following ingredients.

• Vegan Wild Rice Soup leftovers
• 1 to 2 Cups of Oat Flour – I make my own oat flour by adding rolled oats to a high speed blender and blend until the oats become a flour.
• 1/2 Cup of Gluten Free Flour – Chickpea flour or use King Arthur Gluten Free Measure for Measure Flour.

Here is how to make these Vegan Wild Rice Burgers

Preheat your oven to 375° F.

With a high speed blender, add rolled oats and blend until you get a flour.

Add the gluten free flour to the bowl of left over cold soup and stir until well combined.

Next add the oat flour.

How much you add of the oat flour is going to depend on how much you have left over of the soup. So I suggest adding a little flour at a time and blend together with a Immersion hand blender( but don’t over blend, you want some texture). You want to be able to form a ball without it falling apart.

Prepare a baking sheet with parchment paper, scoop out about 1/3 cup or more (depending on how big you would like your burgers) of the mixture and flatten so that it resembles a burger. Continue until the baking sheet is full.

Put the baking sheet into oven for 20 to 30 minutes, remove and turn the burgers over to continue to bake about another 10 to 15 minutes. (If the burgers are not easy to flip continue baking in 5 minute increments until they will flip without falling apart)

NOTE: This baking time will be different depending on the size of the burgers.

Once the burgers are done, remove from the oven and let cool on the baking sheet.

After the burgers have cooled completely, store in air tight containers and place into the freezer for later.

To reheat these burgers

Preheat oven to 425° F.

Line a baking sheet with parchment paper.

Place the burgers on the paper, pop them into the oven for 20 to 30 minutes, flipping half way through the baking time.

The burgers can be reheated in the microwave, but the oven is the best option. (They stay together better and crisp up in the oven.)

How to serve these Vegan Wild Rice Burgers

Place onto your favorite bun, add the your condiments of choice and serve with a side of potatoes and vegetables.

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