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Wild Rice Burgers with Tahini Special Sauce, pickled red onion, and avocado

Wild Rice Burgers with Tahini Special Sauce

The ultimate Wild Rice Burgers with pickled red onion, avocado, and Tahini Special Sauce. These homemade veggie burgers are fiber-filled, freezer-friendly, and sure to become a household favorite. 
Course Entree
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 345kcal


  • Medium saucepan
  • Large skillet
  • Mixing bowls


Wild Rice Burgers

  • 3/4 cup dry U.S.-grown wild rice blend (such as Lundberg brand)
  • 1 cup canned cannelloni beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup unseasoned breadcrumbs (sub oat flour if making gluten free)
  • 1/4 cup tahini, well-stirred (such as Soom brand)
  • 1 Tbsp. tomato paste
  • 2 tsp. Worcestershire sauce
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. black pepper
  • 3/4 tsp. kosher salt
  • 3/4 tsp. dried oregano
  • 3 Tbsp. cooking oil of choice
  • 6 regular hamburger buns, or 8 slider buns
  • Optional toppings: pickled red onion (instructions below), sliced avocado, arugula or lettuce of choice

Tahini Special Sauce


  • Cook Wild Rice Blend (Note: this can be done up to 2 days in advance to save time.)
    Combine wild rice blend and 1 1/2 cups water or broth in a medium saucepan; bring mixture to a boil. Cover with a tight-fitting lid and reduce heat to maintain a low simmer; cook for 45 minutes. Transfer cooked rice to a bowl, and let cool completely.
  • In a large bowl, use a potato masher or fork to thoroughly mash cannelloni beans. Add cooked and cooled rice, eggs, breadcrumbs, tahini, tomato paste, Worcestershire sauce, cumin, smoked paprika, black pepper, salt, and oregano. Thoroughly mix until well-combined. Transfer bowl to the refrigerator and chill for a minimum of 30 minutes, or up to 24 hours (overnight).
  • For slider-size burgers, use a 1/3 cup measure to divide and form mixture into 8 uniform patties. For regular burgers, use a 1/2 cup measure to divide and form 6 uniform patties. Place patties on a parchment-lined baking sheet. (Note: If burgers aren't holding together well, chill for another 20 to 30 minutes.)
  • Heat 2 Tbsp. oil in a large skillet over medium heat. Once the oil is shimmering, add half of the burger patties. Cook 5 to 6 minutes, or until golden brown. Gently flip, and cook for another 5 minutes. Add remaining 1 Tbsp. oil and repeat with remaining patties.
  • Meanwhile, prepare Tahini Special Sauce by combining tahini, Thai sweet chili sauce, lemon juice, and garlic in a small bowl; stir to combine. Gradually stream in 2 Tbsp of warm water, whisking constantly, until smooth and creamy.
  • Assemble burgers by spreading Tahini Special Sauce on both the top and bottom of the bun. Add 1 wild rice patty to the bottom bun, and top with pickled red onion, avocado, and arugula, if desired. Cover with top bun and enjoy!


*Nutrition Info does NOT include bun. 
For Quick-Pickled Red Onions: Combine 1/2 cup water, 1/4 cup apple cider vinegar, 2 tsp. sugar, and 3/4 tsp. salt a small saucepan; bring to a simmer. Pour vinegar mixture over 1 cup thinly sliced red onion in a heatproof jar or bowl. Let cool completely. 
Make-Ahead: Cook the rice up to 2 days ahead, and store covered in the refrigerator. Uncooked patties can be tightly wrapped in plastic and refrigerated for 2 days (or frozen for 2 months). Let thaw in the refrigerator prior to cooking.
Store: Cooked leftover wild rice burgers will keep well-wrapped in the refrigerator for up to 3 days, or in the freezer for 3 months.
Reheat: Reheat patties in a skillet over medium heat. Add a bit of water to the pan and cover with a lid so that they steam and heat through. Remove the lid, turn the heat to medium-high, and cook on each side until lightly crisp and the water has evaporated. Alternatively, reheat patties in the microwave or toaster oven until warmed through. 


Serving: 1burger plus sauce | Calories: 345kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 700mg | Fiber: 6g | Sugar: 3.5g