1 c. parmesan cheese, freshly grated and lightly packed
1 T. Worcestershire sauce
6 slices Gouda cheese
6 potato rolls
Canola or vegetable oil for preparing grill
Raspberry Chipotle sauce
1 c. good quality raspberry preserves
1 1/2 Teaspoon. adobo sauce from chipotles in adobo
Prepare gas grill to medium high heat.
In large mixing bowl, combine drained rice, eggs, panko, cumin, salt, black pepper, cayenne, onion, garlic, paprika, mayonnaise, mushrooms, parmesan cheese and worcestershire sauce and mix well.
Spread the mixture into 9X13 pan and refrigerate for 10-12 minutes to allow the mixture to firm up slightly and the panko to absorb some of the moisture.
Meanwhile, combine raspberry preserves and adobo in a separate bowl and set aside.
Remove rice mix from refrigerator and form into 6 patties, large enough to fit the bun.
Prepare the grill by soaking several paper towels with canola or other oil and coating the grates, holding the towels with tongs.
Place the patties onto the grill and close the lid, letting them cook for 3-4 minutes. Turn patties by quickly sliding a metal spatula underneath and flipping over. Top each with a slice of Gouda and cook for 3-4 additional minutes. Place the cut side of each bun onto the grill after flipping the patties to let them toast lightly.
Remove buns and patties from grill. Spread generous layer of raspberry chipotle jam on the bottom half of the bun. Place patty on top and replace the top of the bun. Serve.