1 1/3 cups cooked wild rice
2 tablespoons olive oil (Alessi Vigo)
1/3 cup small-diced onion
1/3 cup small-diced celery
1 clove garlic, minced
1/2 cup panko breadcrumbs
1/4 cup shredded aged Asiago
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano (Alessi Vigo)
1/2 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/16 teaspoon black pepper
2 large eggs, beaten
4 Onion Burger Buns
1 1/2 cups edamame, shelled
1/4 cup olive oil (Alessi Vigo)
1 teaspoon ground cumin
1/2 cup thinly sliced red onion shards
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 clove finely chopped garlic
1 1/2 teaspoon salt
1/4 teaspoon black pepper
For the Edamame Salad: Cook edamame in boiling salted water, uncovered, for 4 minutes, until they are the brightest green possible. Drain quickly and dump them into a big bowl of ice water. This will keep them bright green. Heat oil in a small skillet over medium-heat, then cook cumin until fragrant, about 30 seconds.
Pour into a large bowl. Add edamame and remaining ingredients to cumin oil and toss to coat.
Let stand for 10 minutes for flavors to blend.
For the Burger: Cook the wild rice according to package instructions. Cool completely.
Heat 1 table olive oil in a nonstick skillet over medium-low heat sauté onions, celery, and garlic until onion is translucent. Add paprika and stir, keeping on the fire just until the paprika begins to brown. Remove the mixture immediately to a large bowl.
Add wild rice, breadcrumbs, cheese, salt, oregano, thyme paprika, cayenne, and black pepper.
Cool completely and then add eggs, stirring to combine.
Divide the mixture into 4 portions and shape each into 1/2-inch-thick patties.
Heat the remaining tablespoon of oil in a nonstick skillet over medium heat.
Fry patties 2 to 3 minutes on each side until crisp and golden.
Build the Burger: Split and toast buns. Place burger on bottom bun. Spoon edamame salad over burger.
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