Wild Rice–Pecan Burgers

4 servings (2 burgers each)

Preparation Time: 1 10

Print Recipe

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.

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Course Nuts / Rice

clue Quick

Diets Vegetarian