Herbed Wild Rice Burgers With Quick Lemon Aioli

• 1 14oz can of canelli beans, drained and rinsed
• 2 Tbsp. Olive oil
• 1 pound baby bella mushrooms, sliced
• 1/2 cup black olives, sliced
• 1 large egg
• pepper, to taste
• 1 Tbsp. fresh sage, chopped
• 1 Tbsp. Fresh thyme, chopped
• 1 Tbsp. Fresh parsley, chopped
• 1 cup cooked wild rice
• 4 oil packed sun dried tomatoes
• 4 whole-wheat hamburger buns
• 1/2 cup mayonnaise
• juice of 1/2 lemon

1. Heat olive oil in large skillet
2. Add mushrooms and olives to skillet and cooked until mushrooms are soft and release juices.
3. Drain mushrooms and olives and place in the working bowl of a food processor fitted with a chopping blade. Add canneli beans, egg, pepper, and fresh herbs. Chop until well blended, adding cooking liquid from mushrooms if too dry. Transfer mixture to medium bowl and incorporate wild rice. Form mixture into four patties, wrap in plastic wrap and refrigerate until cold, about 1 hour, up to 24 hours.
4. Cover middle of the grill with foil and poke holes in foil to let out smoke. This is so your patties don't fall inside the grill.
5. Grill burgers until golden brown on each side in the middle of the grill. Toast buns on the sides of the grill. Grill lemon half on one side of the grill until grill marks appear.
6. Place mayonnaise in serving bowl and squeeze lemon over it. Stir until incorporated.
7. To serve, spread some aioli on patty, place sun dried tomato on top and place in the toasted bun. Enjoy!

beans, olive oil, bella mushrooms, black olives, egg, pepper, fresh sage, fresh thyme, fresh parsley, rice, oil, buns, mayonnaise, lemon

Taken from www.epicurious.com/recipes/member/views/herbed-wild-rice-burgers-with-quick-lemon-aioli-1202534 (may not work)