Friday, August 24, 2012

Summer veggie burgers

1/4 cup olive oil
1 small red onion, halved
2 cloves garlic
1 minced jalapeno
1 medium zucchini, grated
2 cups fresh corn kernels
3/4 cup cornmeal

Puree the onion, garlic, and jalapeno until almost smooth. Add to a hot pan with the olive oil and salt and pepper. Add the grated zucchini with 1/2 cup corn. Puree the remaining corn and let the machine run until it becomes a thick paste. Cook the zucchini mixture until the vegetables release their water and it starts to evaporate, 5 minutes. Add the corn paste and cornmeal. Remove from the heat, cover, and let rest 10 minutes.

If the mixture is wet, add a little flour. Form 4-6 patties and let rest for a few minutes. Cook in the same pan with olive oil, 5 minutes on each side, until nicely browned.

You can also add 1/2 cup grated cheddar, mozzarella, or parmesan with the cornmeal for a richer burger.

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