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

Toppings:
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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council