Corn Burgers with Sun-Dried Tomatoes
and Goat Cheese
1 1/2 cups fresh (from about 3 ears) or frozen corn
1/2 cup stone-ground cornmeal or polenta
1/4 cup all-purpose flour
2 tsp cornstarch
1/2 tsp baking powder
6 scallions, including 1” into the dark green parts, thinly sliced
1 cup oil-packed sun-dried tomatoes, diced
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz goat cheese
2 tbsp olive oil
This burger is too wet to shape into patties—you just drop big spoonfuls of the mixture into a hot sauté pan. Try it as a savory breakfast, as the base for a simple salad or on a crusty wheat roll topped with goat cheese and pico de gallo.
1. Pulse 1 cup of the corn and the eggs in a food processor until you reach the texture of chunky hummus, not completely liquefied.
2. In a mixing bowl, whisk together the cornmeal, flour, cornstarch and baking powder. Stir in the remaining half-cup corn, corn-egg mixture, scallions, sun-dried tomatoes, salt and pepper. Crumble the goat cheese over the corn mixture and fold in. Adjust seasonings.
3. Heat oil in a sauté pan over medium heat. Drop the mixture by heaping quarter-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. Cook until golden brown on the bottoms,
4 to 5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4 or 5 minutes.
Yield: 6 five-inch burgers
Recipe from Veggie Burgers Every Which Way: Fresh,
Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More,
by Lukas Volger, copyright © 2010. Photo: © Christina Heaston, 2010
Reprinted by permission of The Experiment, LLC (theexperimentpublishing.com)