Corn Burgers with Sun-Dried Tomatoes and Goat Cheese

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.

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Vegetables

Main Course

Ingredients

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

directions

Prep: 15 min Total: 30 min (Quick)

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1
Pulse 1 cup of the corn and the eggs in a food processor until it reaches 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 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.
3
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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Corn Burgers with Sun-Dried Tomatoes and Goat Cheese

Ingredients

directions