Wild Rice Juicy Lucy

Lisa Keys, Kennett Square, PA
2023 Wild Rice Recipe Contest Finalist

1 pkg (8 oz) baby bella mushrooms, thinly sliced
2 tbsp canola oil, divided
1 lb ground beef
1 cup cooked wild rice
1 egg, lightly beaten
2 tbsp Worcestershire sauce
1 tsp kosher salt
½ tsp ground black pepper
4-8 slices American cheese
4 brioche buns, split and toasted
toppings: crisp lettuce leaves, red onions, dill pickles, tomato slices, ketchup, and mayonnaise

In large non-stick skillet, sauté mushrooms in 1 tbsp oil; cook until golden brown. Leaving drippings in skillet, transfer mushrooms to cutting board; finely chop. In large bowl, combine beef, wild rice, mushrooms, egg, Worcestershire, salt, and pepper. Form into 8 balls. Place each between 2 pieces of parchment paper; flatten into ¼" thick patties. Place 1-2 folded slices of cheese over center of 4 patties, leaving a 1" edge. Place remaining patties on top pressing out air; seal and pinch edges. Chill 30 minutes. In reserved skillet, add remaining oil and burgers; cover and cook 5 minutes. Flip burgers; cook uncovered 5 minutes or until desired temperature. Place burgers in buns; add optional toppings.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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