Wild Rice Veggie Burger
Areli Biggers, El Paso, TX
2017 Wild Rice Recipe Contest Finalist
- 1½ cups cooked wild rice
1 cup frozen 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
Toppings:
4 slices 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 corn
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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council