Corn Burgers with Sun-Dried Tomatoes and Goat Cheese

Name: Corn Burgers with Sun-Dried Tomatoes and Goat Cheese
Ingredients: 2 teaspoons cornstarch; ¼ cup (30 g) all-purpose flour; ½ cup (78 g) stone-ground cornmeal or polenta; ½ cup (78 g) stone-ground cornmeal or polenta; ½ cup (55 g) oil-packed sun-dried tomatoes, diced; ½ cup (55 g) oil-packed sun-dried tomatoes, diced; 6 scallions, including 1 inch (2.5 cm) into the dark green parts, thinly sliced; ½ teaspoon baking powder; 2 eggs; 1½ cups (248 g) fresh or frozen corn kernels; 1½ cups (248 g) fresh or frozen corn kernels; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 3 ounces (85 g) goat cheese; 2 tablespoons olive oil

Preparation info

Makes
six 5 inch

Difficulty
Easy

Appears in

Veggie Burgers Every Which Way

By Lukas Volger

Published 2021

About

This utterly delicious burger is part flapjack, part veggie burger. It’s too wet to shape into patties—you just drop a big spoonful of the mixture into a hot sauté pan. Try it as a savory breakfast, topped with a fried egg, as the base for a simple salad, or on a crusty wheat roll topped with goat cheese and hot sauce.

Ingredients

1½ cups (248 g) fresh or frozen corn kernels
2 eggs

Burger
Breakfast
Vegetarian

Method

In the bowl of a food processor or in a blender, combine 1 cup (165 g) of the corn and the eggs. Pulse until it’s 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 corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. Crumb