Wild Rice Veggie Sliders With Herbed Ricotta

• Herbed Ricotta
• 8 ounces whole-milk ricotta
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon dried basil or dried oregano
• 1/2 teaspoon dried dill
• Fine sea salt and freshly ground black pepper
• Veggie Burgers
• 2/3 cup wild rice, rinsed
• 4 cups vegetable stock, plus 1/4 cup
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 3 carrots, peeled and finely diced
• 3 garlic cloves, minced
• 2 sprigs dill, chopped
• 1/3 cup tahini
• 2 Medjool dates, pitted
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon yellow mustard
• 1/3 cup breadcrumbs
• 16 slider buns, split

1. 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. 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.
3. Meanwhile, in a small saucepan over medium-low heat, warm the olive oil. Add the onion, celery, and carrots and saute until very soft, 12 to 15 minutes. Add the garlic and saute until fragrant, about 30 seconds more. Remove from the heat and fold in the chopped dill.
4. 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.
5. Add the tahini-date paste, the bread crumbs, and the sauteed 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.
6. 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.
7. Preheat a charcoal or gas grill to medium heat.
8. Arrange the patties on the grill, cover, and cook, flipping once, until warmed through, 12 to 15 minutes.

milk, garlic, parsley, basil, dill, salt, veggie burgers, wild rice, vegetable stock, olive oil, yellow onion, celery stalks, carrots, garlic, dill, tahini, dates, oregano, cayenne pepper, yellow mustard, breadcrumbs, buns

Taken from food52.com/recipes/72287-wild-rice-veggie-sliders-with-herbed-ricotta (may not work)