Wild Rice Veggie Burger

Areli Biggers, El Paso, TX
2017 wild rice recipe contest finalist

    1½ cups cooked wild rice
    1 cup frozen Green Giant® Riced Cauliflower, prepared as directed on bag, remove excess moisture
    1 cup canned beans (pinto, black, or kidney)
    ¼ cup breadcrumbs
    5 tbsp canola oil, divided
    ½ tsp each: salt and pepper
    1 tsp garlic powder
    4 hamburger buns, toasted if desired

    4 slices Crystal Farms® Pepper Jack Cheese, optional
    4 tbsp mustard
    4 slices each: tomato and onion
    4 large lettuce leaves

    Avocado Mixture (combine; set aside):
    1 ripe avocado, mashed
    1 tbsp lime juice
    ¼ cup canned Green Giant® SteamCrisp® Golden Corn Niblets®
    salt and pepper to taste

In food processor, place all ingredients (reserve 4 tbsp oil and buns); pulse until well combined. Add breadcrumbs if too moist. Make 4 burgers 1 inch thick; let rest. In large skillet, heat remaining canola oil on medium-high; cook burgers 4-5 minutes on each side until crisp. Remove from heat; add cheese. Spread avocado mixture on bottom buns; top with burgers and remaining toppings.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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