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.

Corn Burgers with Sun-Dried Tomatoes and Goat Cheese

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    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


    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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