The recipe is from How to Cook Everything Vegetarian by Mark Bittman.
Midsummer Vegetable Burger
- 1/4 cup extra virgin olive oil
- 1 small red onion, halved
- 2 cloves garlic
- 1 minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste (omitted because I'm a wuss but if you've got the stones, go for it!)
- Salt and freshly ground black pepper
- 1 medium zucchini, grated (about 1 cup)
- 2 cups fresh corn kernels
- 3/4 cup cornmeal
- A little all-purpose flour, if needed, for binding
- Put 2 tablespoons of the olive oil in a deep non-stick or cast-iron skillet with lid over medium heat. Put the onion, garlic, and chile in a food processor and pulse a few times to grind almost smooth. Add the mixture to the pan with a sprinkle of salt and pepper and cook and stir.
- Stir the zucchini into the onion mixture along with 1/2 cup of the corn and another sprinkle of salt and pepper. Put the remaining corn into a food processor and let the machine run until it becomes a thick paste. Continue to cook and stir the zucchini mixture until the veggies release all their water and it starts to evaporate, about 5 minutes. Stir in the corn paste and the cornmeal. Remove from the heat, cover, and let rest for 10 minutes. If the mixture seems too wet, stir in a little flour to help bind it. Taste and adjust the seasoning.
- Form 4 to 6 patties (I ended up with 5) and let sit for a few minutes if you have time.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Bake the burgers until they are deeply colored, about 15 minutes. Then flip and bake for 15 minutes more.
Suggested musical accompaniment: Anarchy Burger (Hold the Government) by The Vandals
Also on the plates were servings of Orzo with Creamy Corn Sauce. It was a truly spectacular end to Corn Week.
Well cats and kittens, it's been fun. I'll catch you on the flip side when I return to regularly scheduled blogging, tomorrow.