Wild Rice Burgers

Cook the wild rice according to the directions on the package. Cool to room temperature, or, if you are in a pinch, rinse it in cold water. I know that washes away some of the vitamins and stuff, but trust me-if you are in a hurry, it is better to wash away some vitamins than to have wild rice and scrambled egg burgers.

In a medium bowl, beat the egg. Add the garlic, salt and pepper and cheese. Mix well. Add rice and mix again. Slowly add the bread crumbs and mix, adding more if needed, until the “dough” sticks together and is not too wet. If your mix is too dry, add another egg and more bread crumbs, too, if needed. I generally use about 3/4 cup of crumbs, but it depends on how big your egg is and how wet the rice is. And maybe how humid the air is. Who the heck knows?

On a cutting board or other flat surface, form the rice dough into four patties. I cook them on a pancake griddle at 300 degrees, six minutes on each side, or until done. After the 12 minutes are up, I throw a slice of cheese on each and continue to cook until the cheese is melty and delicious. If I am with it enough, I will grill the buns as well, as that adds something extra tasty to the mix. Add fixings to your liking. We like tomatoes, sprouts, lettuce, and red onion.