Wild Rice Burgers

Photos and recipe from PinchofYum.com

Some of us are truly missing the local dishes of the northland. Pinch of Yum has shared one of their favorite recipes, which happens to come straight from the Duluth Grill Cookbook. The atmosphere may not be the same, but now you can make a local favorite right at home until they reopen.




  • 5 c. wild rice, cooked – see notes
  • 1 c. fresh mushrooms, finely diced
  • 4 eggs
  • 1 1/2 c. mayonnaise
  • 1 c. panko breadcrumbs (you can used crushed chex cereal if you want GF)
  • 4 tsp. cumin
  • 1 tsp. each salt, pepper, and garlic powder
  • 1/2 tsp. cayenne (optional, to taste, for heat)
  • oil for the pan

FOR SERVING: buns and preferred toppings: Muenster cheese, avocado, greens, red onion, hot sauce, tomato, and whatever else you find tasty.


1. Mix all ingredients.
2. Scoop up mixture and form into patties. If the mixture is too wet, just add more panko or pop it in the fridge for a few minutes to help it stick together.
3. Heat a little oil over medium-high heat. Add the patties and pan fry until nicely browned on both sides.
4. Top with slices of Muenster cheese and let melt. Serve on a bun (or not!) with barbecue sauce, hot sauce, magic green sauce, ALL THE SAUCE. Also, arugula, avocado, and beyond. You’ve only just begun.

Pinch of Yum Notes:

  • 1 1/2 cups raw wild rice was about the right amount to yield 5 cups cooked wild rice.
  • Served with a side of roasted cauliflower makes a great pairing.
  • To get your cheese ooey-gooey, add it to the burgers for the last few minutes and cover pan with a lid.
  • To make ahead, divide the batch, or gift to someone, you can freeze the burgers on a sheet pan until individually frozen solid and then store together in a freezer bag.
  • Reducing the mayo never turns out as good.


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