optional toppings: lettuce, pickles, onion, mayo, mustard, etc.
DIRECTIONS
Cook the wild rice according to package directions then drain of any excess liquid and set aside.
Melt the butter in a large saute pan over medium heat.
Add the carrot, onion, and celery and cook, stirring occasionally, until veggies are softened and most of the moisture has evaporated, about 8 minutes.
Transfer the veggies to a large mixing bowl along with the cooked rice, soy sauce, Parmesan, garlic, breadcrumbs, 1/4 tsp salt, and 1/4 tsp pepper and mix thoroughly.
Stir in the eggs until well combined then cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.
Form the mixture into 4 equal size patties roughly the same diameter as your buns and place them on the prepared baking sheet.
Bake in the preheated oven for 25 minutes.
Remove the patties from the oven then place a slice of cheese on each patty and allow to melt.
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