4 c. cooked wild rice (I used canned rice, drained)
3 lg eggs, beaten
1 1/2 c. panko
1 1/2 Teaspoon. cumin
1 1/2 Teaspoon. kosher salt
1/4 Teaspoon. cayenne pepper
1 1/2 Teaspoon. fresh ground black pepper
1 T. grated sweet white onion
2 Teaspoon. grated fresh garlic (or 2 cloves)
2 Teaspoon. sweet smoked paprika
1 c. mayonnaise
1 c. cremini mushrooms diced small
1 c. freshly grated parmesan cheese, packed
1 T Worcestershire sauce
6 slices Gouda cheese
Canola or other high temperature tolerant oil, for preparing the grill
Raspberry Chipotle Sauce
1 c. good quality raspberry preserves
1 1/4 Teaspoon adobo sauce from chipotles in adobo
Preheat gas grill to medium-high heat.
To make patties:
In a large mixing bowl, combine well-drained rice, beaten eggs, panko, cumin, kosher salt, cayenne, black pepper, onion, garlic, smoked paprika, mayonnaise, mushrooms, parmesan cheese and worcestershire sauce. Mix well with a spatula or spoon. Spread the mixture into a 9X13 pan and put in refrigerator for ar least 10-12 minutes to allow the panko to soak up some of the wet ingredients and to make the mixture easier to handle.
While the mixture is chilling, mix raspberry preserves with the adobo sauce in small bowl and set aside.
Remove rice mixture from refrigerator and form into 6 equal patties, large enough to fit the potato rolls.
Oil the grill by soaking several paper towels with canola or other high temperature tolerant oil and coat the grates, holding the towels with tongs.
Carefully place the patties on the prepared grates and close the lid. Let cook 3-4 minutes per side. Use a quick motion to slide tour spatula under the burgers so that they don’t split. After flipping, place a slice of gouda on each patty. After flipping the patties, place the potato rolls cut-side down on the grill to toast.
To assemble, spread a generous layer of the raspberry chipotle sauce on the toasted side of the bottom bun, place patty on top of this and replace top of bun. Serve.