Celebrate International Burger Day with Duluth Grill's Wild Rice Burger

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Burgers- It's the national sandwich that's really a meal. So what better time to celebrate the humble burger, than early summer? Burgers were believed to be invented in Hamburg, Germany, where the butchers used up the scraps and trimmings from the shop.

These days, burgers can be made from anything from filet mignon beef to lentils. I am not surprised to hear that burgers account for over half of all sandwiches sold in the US, and delighted to see it's changing and evolving every day.

Local ingredients make it special

Lots of local ingredients show up on the menu at Tom Hanson’s Duluth Grill in Duluth, like the wild rice in these patties, harvested by Bruce Savage of Spirit Lake Farms. Take a look at the website for Duluth Grill here.

Duluth Grill's Wild Rice Burger

Ingredients: 1 cup wild rice, raw 11⁄2 teaspoons butter 11⁄2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided 2 large onions, thinly sliced 11⁄2 teaspoons ground cumin 3⁄4 teaspoon granulated garlic 3⁄4 teaspoon crushed red pepper 1⁄2 teaspoon ground white pepper 3⁄4 cup reduced-fat mayonnaise 1⁄2 cup crushed cereal squares, such as Chex 1⁄2 cup finely chopped mushrooms 1⁄3 cup finely chopped fresh parsley plus 1 teaspoon, divided 2 large eggs, lightly beaten 1⁄4 cup jarred roasted red peppers, rinsed and finely chopped 1 tablespoon red-wine vinegar 11⁄2 teaspoons minced garlic 1⁄4 teaspoon dried basil 1⁄4 teaspoon ground chipotle pepper 4 ounces sliced pepper Jack cheese 6 slices whole-wheat bread, toasted

Instructions: 1. Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly. 2. Meanwhile, heat butter and 11⁄2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes. 3. Position racks in middle and upper thirds of the oven; preheat to 350°F. Coat a baking sheet with cooking spray. 4. Combine cumin, granulated garlic, crushed red pepper, and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1⁄3 cup parsley, and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape it into patties. 5. Bake the patties on the middle rack until firm and lightly browned, about 30 minutes. 6. Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil, and chipotle in a small bowl. 7. Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions, and vinaigrette.

"At the base level, a burger is a piece of meat and a bun with something on it. It’s simple but it seems to make a lot of people happy."

Danny Meyer, NYC Restauranteur