Corn Burgers With Sun-Dried Tomatoes and Goat Cheese

READY IN: 30mins
Recipe by Pinay0618

Here's a different burger for your summer rotation. Recipe is from "Veggie Burgers Every Which Way" by Lukas Volger.

Top Review by Roxygirl in Colorado

Five stars! I read about this recipe online and everyone loved it, so I just bought the book. I made these corn burgers for lunch and they were just as delicious as I hoped. I used pre-softened sun-dried tomatoes (omitted the oil) and used fresh corn. I added a bit of dried rosemary, too. The baking powder makes the burgers puff up very attractive and sturdy. I served with a spinach salad, but these would be great for breakfast, too. My husband (not a big "veggie" burger fan enjoyed these, too. Thanks for posting Sweet Jezebel.
Roxygirl

Ingredients Nutrition

Directions

  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 inches 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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