- 1 cup cooked Naosap Harvest Wild Rice
- 1 cup cooked organic black beans
- 1 medium onion, diced fine
- 1 clove garlic
- 1 flax egg (mix 1 TB of flaxmeal with 2 TB warm water, mix, & let stand for 2 minutes)
- 1 teaspoons of salt (I used American unrefined salt)
- 1 teaspoons of freshly cracked fair-trade Arayuma black pepper
- 1 teaspoon of fair-trade Arayuma turmeric
- 1/2 teaspoon fair-trade Arayuma chili peppers (optional)
- 1 teaspon fresh oregano--finely chopped (if using dried, using 1/3 the amount)
- 1 teaspon of fresh thyme--finely chopped (if using dried, use 1/3 the amount)
- 2 TB Three Farmers camelina oil, as well as some more for your skillet
- 1/2 cup Naosap Harvest Wild Rice Flour for coating the burgers
Step 2: Cooking (Day 2)
1. Bring soaked black beans to a boil. And then simmer covered for 2-3 hours.
2. Cook the wild rice in broth or water.Soaked wild rice takes less time to cook, and also requires less liquid than unsoaked rice.
- 1 cup of soaked rice rice requires about 2.5 cups of liquid
- bring to a boil, and cook for about 40 min
- using Three Farmer's camelina oil, in a large skillet (preferably cast iron pan), sautee the onion & garlic on low-medium heat until golden but not burned
- blend, but leave some texture of the wild rice and beans. It just takes few seconds to get a crumbly but sticky mixture.
- if you have small kids you may want to omit the chilli pepper, or just add it to some of the mixture for adults.
- you may want to add more salt or pepper according to taste.
- set a plate next to the bowl with Naosap Wild Rice Flour. Create a firm patty with your hands and drop into the flour, flip over to coat completely.
- heat some camelina oil in the same pan you sauteed the onions & garlic, and carefully drop the burgers into the pan
- cook for about 2 -3 minutes on one side on medium heat, or until slightly golden and firmed up. Then flip over to the other side to cook until slightly golden.
- you don’t want to touch them too much while they’re cooking or else they could break and crumble or stick to the pan. Leave them on the spot they are placed until ready to flip.
- add more camelina oil if needed and continue with the rest of the batch.
Step 4: Serving
- Grain-free option: stacking the burger on some grilled slices of eggplant with kale, pickled red pepper, vegan mayo, grain mustard and organic ketchup. Serve with a basket full of carrot and cucumber sticks and eggplant fries.