Corn Burgers With Sun-Dried Tomatoes and Goat Cheese

I remember the first time I truly appreciated the humble corn kernel’s versatility. It was at a late-summer barbecue, the air thick with the scent of grilling and laughter. Someone had brought a platter of vibrant corn burgers, studded with sun-dried tomatoes and the creamy tang of goat cheese. One bite, and I was transported. The sweetness of the corn, the chewy burst of sun-dried tomatoes, and the herbaceous goat cheese created a symphony of flavors that danced on my tongue, a perfect representation of the season’s bounty. These weren’t just veggie burgers; they were edible sunshine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6
• Yield: 6 burgers
• Dietary Type: Vegetarian

Ingredients

• 1 1⁄2 cups fresh corn (from about 3 ears) or 1 1/2 cups frozen corn, thawed
• 2 eggs
• 6 scallions, including 1 inch into the dark green parts, thinly sliced
• 1 cup sun-dried tomatoes packed in oil, diced
• 1⁄2 cup stone-ground cornmeal or 1/2 cup polenta
• 3 ounces goat cheese
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 2 teaspoons cornstarch
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon baking powder
• 2 tablespoons olive oil

Equipment Needed

• Food Processor
• Mixing Bowl
• Sauté Pan
• Spatula

Instructions

1. Begin by prepping the corn. If using fresh corn, shuck the ears and cut the kernels off the cob. Thawed frozen corn works just as well. Place 1 cup of the corn and the eggs in a food processor.
2. Pulse the mixture until it reaches the texture of chunky hummus. Avoid completely liquefying it; a little texture is key to a good burger.
3. In a mixing bowl, whisk together the cornmeal (or polenta), flour, cornstarch, and baking powder. This ensures even distribution of the dry ingredients.
4. Stir in the remaining 1/2 cup corn, the corn-egg mixture from the food processor, the scallions, sun-dried tomatoes, salt, and pepper. Combine well until everything is evenly incorporated.
5. Crumble the goat cheese over the corn mixture. Gently fold it in, being careful not to overmix. You want to maintain some distinct chunks of goat cheese for bursts of flavor. At this stage, adjust the seasonings to your liking. A pinch of red pepper flakes can add a touch of heat.
6. Heat the olive oil in a sauté pan over medium heat. Make sure the pan is hot before adding the burger mixture; this will help achieve a nice golden-brown crust.
7. Drop the mixture by heaping 1/4-cup portions into the hot skillet. Use a spatula to gently press them down and round them into burger shapes.
8. Cook until golden brown on the bottoms, about 4 to 5 minutes. Keep a close eye on the heat, and lower it if they cook too quickly to prevent burning. The goal is a beautifully browned exterior and a cooked interior.
9. Carefully flip the burgers and cook until firm and browned on the other side, another 4 to 5 minutes. The burgers should feel slightly springy to the touch when they’re done.

Expert Tips & Tricks

• Make Ahead: The corn burger mixture can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld even further.
• Goat Cheese Alternatives: If you’re not a fan of goat cheese, feta or even a creamy vegan cheese alternative can be substituted.
• Prevent Sticking: To prevent the burgers from sticking to the pan, ensure the pan is well-seasoned or use a non-stick skillet. Adding a little extra oil can also help.
• Adjusting Consistency: If the mixture seems too wet, add a tablespoon more of cornmeal or flour. If it seems too dry, add a teaspoon of water or milk (dairy or non-dairy).
• Flavor Boost: For an extra layer of flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the mixture.

Serving & Storage Suggestions

Serve these delightful corn burgers on toasted buns with your favorite toppings. Lettuce, tomato, avocado, and a dollop of aioli or chipotle mayo would be fantastic additions. They also make a delicious side dish alongside grilled chicken or fish.

Storage: Leftover corn burgers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the burgers in a skillet over medium heat until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes. For a crispier texture, consider pan-frying them again.

Freezing: To freeze, allow the cooked burgers to cool completely. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	252 kcal	N/A
Total Fat	13.8g	21%
Saturated Fat	4.6g	22%
Cholesterol	73.2mg	24%
Sodium	381.6mg	15%
Total Carbohydrate	25.9g	8%
Dietary Fiber	3.4g	13%
Sugars	2.1g	N/A
Protein	9g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Substitute the goat cheese with a plant-based cheese alternative.
• Gluten-Free: Ensure the cornmeal or polenta is certified gluten-free.
• Spicy Corn Burgers: Add 1/2 teaspoon of chili flakes or a diced jalapeño pepper to the mixture for a spicy kick.
• Herbaceous Delight: Mix in fresh herbs like chopped cilantro, parsley, or basil for added flavor and freshness.
• Seasonal Variation: In the fall, add a tablespoon or two of roasted and pureed butternut squash for a sweeter, earthier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of fresh or frozen?
A: While fresh or frozen corn is recommended for the best flavor and texture, canned corn can be used in a pinch. Be sure to drain it well before adding it to the mixture.

Q: How do I prevent the burgers from falling apart?
A: Ensure the mixture isn’t too wet. If it seems too moist, add a tablespoon more of cornmeal or flour. Pressing the burgers gently with a spatula while cooking also helps them hold their shape.

Q: Can I bake these instead of pan-frying?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the formed burgers on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown.

Q: What’s the best way to serve these corn burgers?
A: These burgers are delicious served on toasted buns with your favorite toppings, such as lettuce, tomato, avocado, and a flavorful sauce like aioli or chipotle mayo.

Q: How long will the cooked burgers last in the refrigerator?
A: Cooked corn burgers can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

These corn burgers with sun-dried tomatoes and goat cheese are more than just a veggie burger; they’re a celebration of flavor and texture. The sweetness of the corn, the tanginess of the sun-dried tomatoes, and the creaminess of the goat cheese create a symphony of tastes that will leave you wanting more. Don’t be afraid to experiment with different toppings and variations to make them your own. So, gather your ingredients, fire up your skillet, and get ready to experience a burger that’s bursting with sunshine! I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp summer salad and a refreshing glass of iced tea for a complete and satisfying meal. Enjoy!