-
1
Cook the wild rice according to the directions on the package.
-
2
Cool to room temperature, or, if you are in a pinch, rinse it in cold water.
-
3
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.
-
4
In a medium bowl, beat the egg.
-
5
Add the garlic, salt and pepper and cheese.
-
6
Mix well.
-
7
Add rice and mix again.
-
8
Slowly add the bread crumbs and mix, adding more if needed, until the dough sticks together and is not too wet.
-
9
If your mix is too dry, add another egg and more bread crumbs, too, if needed.
-
10
I generally use about 3/4 cup of crumbs, but it depends on how big your egg is and how wet the rice is.
-
11
And maybe how humid the air is.
-
12
Who the heck knows?
-
13
On a cutting board or other flat surface, form the rice dough into four patties.
-
14
I cook them on a pancake griddle at 300 degrees, six minutes on each side, or until done.
-
15
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.
-
16
If I am with it enough, I will grill the buns as well, as that adds something extra tasty to the mix.
-
17
Add fixings to your liking.
-
18
We like tomatoes, sprouts, lettuce, and red onion.
