Wild Rice Burgers - rice

Method

• 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.