After over 6 months of blissful gluttony, the MLB Recipe Series slides into homeplate and concludes today with two interpretations of a regional burger to represent the Minnesota Twins. Using wild rice and honey crisp apples, two ingredients that originated from the “Land of 10,00 Lakes,” we’ve made two similar but different burgers inspired by the one served at Fitger’s Brewhouse in Duluth.
The first interpretation combines wild rice and shiitake mushrooms to create a meaty style of burger that could make a diehard carnivore question their allegiance. The second uses wild rice and honey crisp apples to create a lighter alternative burger that should appeal to regular veggie burger enthusiasts. In particular the honey crisps are sauteed in scotch (yes scotch!) to enhance the apple’s characteristics and are honestly delicious on their own. Both burgers also use an pungent earthy and salty cow’s milk cheese called Pave du Nord Herve Mons that is colorfully orange and syncs with each burger’s essences (though you’re free to substitute in cheddar). Top the burgers with avocado, tomatoes, bean sprouts, and lemon juice (for pop) on a toasted bun and you’ve got yourself some tasty veggie burgers that are filling and just a tad friendlier on your waste line than a few other recipes we’ve posted in the series.
Enjoy and check back in next week for a complete roundup/recap of the series where you can chime in on your personal favorites!
Meaty Style Burger-
- 1 cup wild rice mixture (1/2 wild rice & 1/2 wild rice blend)
- 3 cups shiitakes or mushroom of choice (finely chopped)
- 4-5 garlic cloves (finely chopped)
- 1 tsp fresh rosemary (finely chopped)
- 3 tbsp plain breadcrumbs
- 1 egg
- Olive oil
- Salt and pepper
Lighter Alternative Burger-
- 1 cup wild rice mixture (cooked and cooled 1/2 wild rice & 1/2 wild rice blend)
- 1 large honey crisp apple (peeled, cored, and diced)
- 2-4 tbsp 14 year old Balvenie Scotch or whatever is handy
- 2 tbsp plain breadcrumbs
- 1 egg
- Olive oil
- Salt and pepper
- Burger buns
- Pave du Nord Herve Mons or Cheddar Cheese
- Bean Sprouts
- Lemon juice
*Each makes 2-4 burgers depending on desired size
- Cook up your wild rice mixture in a rice cooker and lay out on a large platter to cool.
- If making a “meaty burger” toss the garlic into a large frying pan over medium-low heat along with a generous splash of olive oil. Stirring, cook the garlic for a minute or so and then add the mushrooms. Season with salt/pepper/rosemary and cook for 10-15 minutes or until mushrooms have been reduced by at least 1/2. Remove from heat.
- If making the honey crisp version, toss the apple chunks into a small frying pan over low heat. Gradually stir in the scotch and cook until the apples are completely soften. Remove from heat.
- Time to create the burgers…in a bowl combine the rice, mushrooms or apples, breadcrumbs, egg, and 1 tbsp olive oil. If necessary, season to taste with salt and pepper. (Please note that the rice to mushroom ratio should be about 1:1)
- Preheat you oven to 400 degree and create your patties. Cook on a greased oven safe frying pan over medium heat and flip when bottom side is browned.
- Add the cheese and place in the oven. Cook until cheese has melted.
- Now the burger looks great on a toasted bun with a touch of mayo, but it could look so much better…
- …when topped with avocado slices, tomatoes, bean sprouts, and a squeeze of fresh lemon juice on the sprouts. Enjoy!
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