Wild Rice–Pecan Burgers
4 servings (2 burgers each)
Equipment
- skillet 10-inch
- medium bowl
Ingredients
- ⅔ cup uncooked wild rice
- 1½ cups water
- 1 cup soft bread crumbs about 11⁄2 slices bread
- ⅓ cup chopped pecans toasted*
- ½ teaspoon garlic salt
- 2 eggs
- 1 jar mushrooms 2.5 oz sliced , drained, finely chopped
- 1 jar pimientos 2 oz diced , drained
- 2 tablespoons vegetable oil
Instructions
- Cook wild rice in water as directed on package.
- In medium bowl, mix rice and remaining ingredients except oil.
- In 10-inch skillet, heat oil over medium heat.
- Scoop wild rice mixture by 1⁄3 cupfuls into skillet; flatten to 1⁄2-inch thickness.
- Cook about 3 minutes on each side or until light brown.
- Remove patties from skillet; cover to keep warm while cooking remaining patties.
- *To toast pecans, sprinkle in ungreased heavy skillet.
- Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Notes / Tips / Wine Advice:
These “burgers” are deliciously chewy with a toasted pecan crunch. We tested them in the fall and found they’re really good on sandwich buns with cranberry sauce. Try serving them at Thanksgiving for those not eating turkey.