Wild Rice Burger

Ingredients

1 1/2 cups cooked wild rice, with 1 tsp white truffle oil

1 can great northern beans, drained & rinsed

1 can black olives, drained & rinsed

1/2 cup corn

1 cup frozen spinach

1 tsp safflower oil

2 garlic cloves, pressed

2 tsp red pepper flakes

1 tsp garlic salt

1 tsp sea salt

1 tsp freshly cracked pepper

Garlic Mustard Mayo

4 Tbs veganaise

2 tsp garlic aioli mustard

Multi-grain bread, lightly toasted

Romaine lettuce

Directions

1. Preheat oven to 400 degrees

2. Saute spinach and garlic in oil, for 2 minutes on medium low heat

3. Mash beans with a potato masher

4. Mix in all remaining ingredients and form into patties

5. Place on a parchment-lined baking sheet, and bake for 30 minutes, turning halfway

6. Mix mustard and mayo together, spread on bread, and layer in the pattie and lettuce.

This is how I used up my extra wild rice from the acorn squash recipe. I have found that cooking burgers in the oven rather than a frying pan is much easier and healthier because you don't need all the added oil to keep the pattie from sticking. I didn't have to add an egg or bread crumbs to make the burgers stick together because when you mash the beans they get sticky and act as a glue. These burgers were also great reheated for lunch the following day.