Roasted Vegetable Wild Rice Burgers with Cherry Chutney and Arugula Walnut Pesto

These are great vegetarian burgers pack full of flavors. Sweet and tart from the chutney to creamy and spicy with the arugula pesto! The sauces make it!

Roasted Vegetable Wild Rice Burgers

Ingredients

•  2 ½ cups wild rice, cooked
• ½ cup red bell pepper, cored, seeded and small diced
• ½ cup yellow bell pepper, cored, seeded and small diced
• ½ cup yellow squash, diced
• ½ cup crimini mushrooms, sliced
• 1 tbsp. garlic
• 1 tsp. fresh thyme, minced
• 1 tsp. fresh rosemary, minced
• 1 tsp. fresh basil, minced
• 1 tsp. fresh parsley, minced
• 2 tbsp. extra virgin olive oil
• 2 eggs
• 2 ½ cups panko bread crumbs, divided
• Salt and black pepper
• 1 cup mixed greens
• 6 Wheat buns

Directions

Pre-heat oven to 375 degrees F.

In a large sauce pan bring about 4 cups of water to a boil and cook the rice until just done. About 15-25 minutes. Let cool.

In a large bowl combine peppers, squash, mushrooms, garlic, herbs, olive oil salt and pepper; toss together and lay flat on a sheet pan and bake for about 10-12 minutes until just slightly turning golden.

Mix into a large bowl with the rice. Take half of the mixture and blend together in the food processor to combine a thicker consistency. Add back to the large bowl. Then add the eggs and bread crumbs season with salt and pepper. The mixture should start sticking together in your palm. Add more bread crumbs if needed. In a small pan add any remaining bread crumbs for breading. Start forming patties about the size of your palm and place into the bread crumbs coat the entire outside, and place on sheet pan.

To start cooking, heat up a medium sauté pan to medium high heat with a little bit of oil and start pan frying the patties. About 5 or so minutes on each side until golden on each side, 8-10 minutes total.

Spicy Arugula Walnut Pesto

Ingredients

• 2 cup baby spinach
• 2 cups arugula
• 1 tbsp. fresh garlic
• 1 jalapeno, chopped (leave seeds in if you want it spicier)
• ½ cups toasted walnuts
• ½ cup asiago cheese, shredded
• ¾ cup extra virgin olive oil
• Salt and black pepper to taste

Directions

In a large food processor with a metal blade attachment combine the spinach, arugula, garlic, jalapeno and walnuts until chunky consistency. Add the cheese and with the blade running slowly add the extra virgin olive oil.  Season it with salt and pepper. Should be a thicker, spreadable consistency.

Cherry Raisin Chutney

Ingredients

• ½ cup yellow onion, diced
• 1 tbsp. garlic, minced
• ½ tbsp. fresh ginger, minced
• 1 cup dried cherries
• 1 cup raisins
• ¾ cup orange juice
• 2 peels of orange zest
• 2 tbsp. mustard seeds
• 2 tsp. ground cinnamon
• Pinch of red pepper flakes
• 2 cups granulated sugar
• Salt and pepper

Directions

Place all above ingredients into a small sauce pan and cook on medium heat until reduced and thick jam like consistency. Cool.

Finally to assemble this beautiful burger toast the bun place the mixed greens on the bottom, top with your wild rice patty and chutney and on the top bun spread the pesto. I know it seems like a lot of steps but it’s totally worth it!! Enjoy!