Fitger’s Brewhouse Wild Rice Burger Recipe: Midwest-Inspired Patio Favorite

This wild rice burger brings Duluth’s famous Fitger’s flavor right to your kitchen. hearty, nutty wild rice replaces beef for a vegetarian patty that’s packed with texture and taste.

I’ve perfected the balance of seasonings and binders to keep these patties together on the grill or stovetop. Serve on a toasted bun with all your favorite toppings for a true Midwest-inspired meal.

Ingredients for Fitger’s Brewhouse Wild Rice Burger

Wild rice, cheese, and herbs create a hearty vegetarian patty with Duluth’s signature flavor.

The wild rice is key—look for Minnesota-grown at Whole Foods or online. I order mine from Lunds & Byerlys when I’m stocking up. The cheddar should be sharp (that orange kind from the deli counter works great). For the rice, cook it a day ahead so it’s completely cool when you mix everything (warm rice makes gummy patties).

No vegetarian Worcestershire? Soy sauce plus a pinch of sugar gets you close. Out of panko? Crushed saltines or Ritz crackers work in a pinch. If you’re missing the smoked paprika, regular paprika plus a dash of liquid smoke does the trick. The egg is doing the binding heavy lifting—if you’re vegan, try a flax egg (1 tbsp ground flax + 3 tbsp water per egg).

Patties hold together best if chilled 30 minutes before cooking. Cooked burgers keep in the fridge for 3-4 days or freeze uncooked for up to 2 months (thaw before grilling). Leftovers make great crumbles for tacos or salads.

Step-by-Step Instructions for Wild Rice Burgers

This method ensures perfectly crisp patties with that signature Midwest heartiness.

Step 1: Sauté Aromatics for Flavor Base

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the 0.5 whole yellow onion and cook for 4-5 minutes until translucent and just starting to soften. This builds the sweet, savory foundation for your patties.

Add the 3 cloves garlic cloves and cook for 30 seconds until fragrant. Don’t let the garlic brown—it should just release its aroma. Remove from heat and let cool slightly. The residual heat will continue cooking the onions and garlic if left in the pan.

Step 2: Combine All Ingredients for Patties

In a large bowl, mix the cooled 1.5 cups wild rice, 1 cup brown rice, sautéed yellow onion, and 3 cloves garlic cloves. The cooked rice should be at room temperature to prevent the 2 whole large eggs from cooking when mixed in.

Add the 1 cup cheddar cheese, 0.75 cup breadcrumbs, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 0.25 cup fresh parsley, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon smoked paprika. Stir until everything is evenly distributed and the mixture holds together when pressed.

Step 3: Form and Chill the Patties

Divide the mixture into 4 equal portions (about ¾ cup each) and shape into patties approximately 1-inch thick. Press firmly but gently—you want them to hold together but not become dense.

Place the formed patties on a plate or tray and refrigerate for 30 minutes. This chilling step is crucial; it firms up the patties so they maintain their shape during cooking and develop a nice crust. Without this, they might fall apart in the pan.

Step 4: Cook Patties to Golden Perfection

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chilled patties and cook for 4-5 minutes per side until golden brown and crispy. The patties will develop a beautiful crust when they’re ready to flip.

Resist the urge to press down on the patties with your spatula—this squeezes out the moisture and can make them dry. Instead, let them cook undisturbed until the edges look set and the bottom is deeply browned.

Step 5: Toast Buns and Assemble

While the patties cook, lightly toast the 4 whole hamburger buns under the broiler or in a dry skillet for 1-2 minutes until lightly golden. This adds a nice crunch and prevents sogginess from the patty juices.

Place each cooked patty on the bottom bun and serve immediately. The contrast of the crispy exterior, tender rice mixture inside, and toasted bun makes for the perfect bite. These burgers are hearty, so no need for extra toppings—the flavor stands on its own.

Flavor Customization for This fitgers brewhouse wild rice burger

Spicy Southwest Kick

Add 1 chipotle pepper in adobo (finely minced) and 1 tsp cumin to your patty mixture for a smoky, spicy twist. I also love stirring in ½ cup corn kernels for extra texture and sweetness. Top with pepper jack cheese and avocado slices for the full experience. 🌶️

Mushroom Umami Boost

Sauté 1 cup finely chopped cremini mushrooms with your onions and garlic. The mushrooms add a meaty depth that makes these burgers even more satisfying. A sprinkle of 1 tsp soy sauce in the mix enhances the umami further.

Herb Garden Freshness

Swap the parsley for ¼ cup chopped fresh basil and add 1 tbsp fresh thyme leaves. This gives the patties a bright, aromatic quality that pairs beautifully with a garlic aioli. I grow these herbs in my kitchen window for easy access.

Nutty Crunch Addition

Mix in ½ cup toasted pecans or walnuts (finely chopped) for extra protein and a delightful crunch. This works especially well with the wild rice’s natural nuttiness. Toast the nuts in a dry pan for 3-4 minutes before chopping. 💡

Cheese Lovers’ Upgrade

Use a blend of ½ cup sharp cheddar and ½ cup smoked gouda for a richer, more complex cheese flavor. The smoked gouda adds a subtle depth that complements the wild rice perfectly. Sprinkle extra on top while cooking for a melty finish.

Gluten-Free Adaptation

Replace breadcrumbs with ¾ cup crushed gluten-free crackers or almond flour. I’ve had great success with Schar table crackers—they bind well and add a nice crispness to the exterior. Ensure your Worcestershire sauce is gluten-free too.

Frequently Asked Questions