Recipes from "Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More," copyright Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC.
|1 1/2 cups fresh (from about 3 ears) or frozen corn||6 scallions, including 1 inch into the dark green parts, thinly sliced|
|2 eggs||1 cup oil-packed sun-dried tomatoes, diced|
|1/2 cup stone-ground cornmeal or polenta||3 ounces goat cheese|
|1/4 cup all-purpose flour||1/2 teaspoon salt|
|2 teaspoons cornstarch||1/4 teaspoon freshly ground black pepper|
|1/2 teaspoon baking powder||2 tablespoons olive oil|
Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.
In a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. Stir in the remaining 1/2 cup corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. Crumble the goat cheese over the corn mixture and fold it in. Adjust the seasonings.
Heat the oil in a sauté pan over medium heat. Drop the mixture by heaping 1/4-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.
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