Corn Burgers with Sun-Dried Tomatoes and Goat Cheese

Does your family love corn? Then they’ll rave over these burgers! While you can use frozen corn, always remember that fresh is best.

1 1/2 cups fresh (from about 3 ears) or frozen corn

2 eggs

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

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, 4–5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4–5 minutes.

Yield: 6 five-inch burgers

Source: Veggie Burgers Every Which Way: Fresh, Flavorful And Healthy Vegan And Vegetarian Burgers—Plus Toppings, Sides, Buns And More by Lukas Volger, Copyright © 2010.