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Wild Rice Veggie Sliders with Herbed Ricotta
Can I just say, I am so glad the days of rubbery and bland veggie burgers are over and that they are finally getting the reputation they deserve as delicious (…more) —Shelly Westerhausen
8ounces whole-milk ricotta
2garlic cloves, minced
1tablespoon chopped fresh flat-leaf parsley
1teaspoon dried basil or dried oregano
1/2teaspoon dried dill
Fine sea salt and freshly ground black pepper
In a medium bowl, whisk together the ricotta, garlic, parsley, basil, and dill. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.
2/3cup wild rice, rinsed
4cups vegetable stock, plus 1/4 cup
1tablespoon olive oil
1large yellow onion, finely diced
2celery stalks, finely diced
3carrots, peeled and finely diced
3garlic cloves, minced
2sprigs dill, chopped
2Medjool dates, pitted
1teaspoon dried oregano
1/2teaspoon cayenne pepper
1/2tablespoon yellow mustard
16slider buns, split
In a large saucepan (with a lid) over high heat, combine the wild rice and 4 cups vegetable stock and bring to a boil. Turn the heat to low and simmer, covered, until tender, 40 to 45 minutes. Drain, transfer to a large bowl, and let cool slightly.
Meanwhile, in a small saucepan over medium-low heat, warm the olive oil. Add the onion, celery, and carrots and sauté until very soft, 12 to 15 minutes. Add the garlic and sauté until fragrant, about 30 seconds more. Remove from the heat and fold in the chopped dill.
In a high-speed blender or food processor, combine the tahini, dates, oregano, cayenne, mustard, and remaining 1/4 cup vegetable stock and blend until smooth.
Add the tahini-date paste, the bread crumbs, and the sautéed vegetables to the bowl with the wild rice and fold together until combined. Transfer to an airtight container and refrigerate for at least 1 hour or up to overnight.
Using your hands, shape 1/4 cup of the mixture into a ball and then gently flatten into a patty that is about 1-in thick. Transfer the patties to a plate and continue to form patties with the remaining mixture. Cover and refrigerate the patties for up to 24 hours or cook them right away.
Preheat a charcoal or gas grill to medium heat.
Arrange the patties on the grill, cover, and cook, flipping once, until warmed through, 12 to 15 minutes.