Polenta and Wild Rice Burgers

2 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Recipe by  erw123

“Crispy and flavorful, these are a wonderful alternative to standard veggie burgers - but can also be enjoyed by meat eaters!”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt 1 tablespoon of butter in a large pot set over medium heat. Add the wild rice, garlic, sage and rosemary; cook and stir until the rice is coated and the mixture is fragrant. Pour in 2 cups of the water and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes.
  2. After the 10 minutes, increase the heat to medium and stir in the polenta. Gradually stir in the remaining water as the polenta absorbs it. When all of the water is absorbed, mix in the remaining butter and Cheddar cheese. Reduce heat to low and simmer, stirring frequently for about 20 minutes.
  3. Butter a large baking dish and pour the mixture into it. Spread into an even layer if necessary and set aside to cool and become firm.
  4. When the mixture cools, tap it out onto a cutting board and cut into circles using a large glass or cookie cutter. Grill or fry patties until golden on the outside. Serve with your favorite toppings.

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Reviews (2)

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I always enter into a recipe assuming I might have to adjust the seasonings to my preference, so giving this recipe a low score b/c some might find it bland seems unfair to what is a GREAT idea for veggie burgers. I've made veggie burgers with just about everything, and we were so pleased with how the polenta held up. A good alternative to this recipe is to use the tubed polenta rather than dry. We used brown rice, & I added an egg and 1/2 c wheat germ to get to a good point of sticky as not to fall apart while cooking, which so often happens to veggies. These cooked beautifully. Rather than add in cheddar, we put on provolone while "frying", which we did in just a bit of evoo. Thanks for a wonderful idea! Polenta veggie burgers are definitely making the rounds.



this combo was really really REALLY bland. the tiny bit of seasoning gets lost among the starch......i would highly reccomend upping the fresh herbs to a tbsp or more and adding some chopped onion and more garlic .....instead of water i would boil the rice and polenta in some kind of broth or boulloin....

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Amount Per Serving (4 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 70.5 g
  • 23%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet



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Orzo and Wild Rice Salad


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Cubed Steak and Wild Rice