Corn Burgers With Sun Dried Tomatoes And Goat Cheese

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Here's a different burger for your summer rotation. recipe is from veggie burgers every which way" by lukas volger."

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Steps

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Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus , not completely liquefied.

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In a mixing bowl , whisk together the cornmeal , flour , cornstarch , and baking powder.

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Stir in the remaining 1 / 2 cup corn , the corn-egg mixture , the scallions , sun-dried tomatoes , salt , and pepper.

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Crumble the goat cheese over the corn mixture and fold it inches adjust the seasonings.

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Heat the oil in a saut pan over medium heat.

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Drop the mixture by heaping 1 / 4-cup portions into the hot skillet , pressing gently with a spatula to round them into burger shapes.

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Cook until golden brown on the bottoms , 4 to 5 minutes.

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Carefully flip and cook until firm and browned , another 4 or 5 minutes.

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Ingredients

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fresh corn, eggs, scallions, sun-dried tomato packed in oil, cornmeal, goat cheese, all-purpose flour, salt, cornstarch, fresh ground black pepper, baking powder, olive oil