Not so much a challenge, exactly, as a question: Is there a homemade veggie burger recipe that doesn’t involve lots of cheese or filler and will make use of as many goodies as possible from our CSA?
You bet your sweet corn, there is. I cadged this recipe from Mark Bittman’s How to Cook Everything Vegetarian and used a combo of carrots and fresh corn, but it would work equally well with zucchini or squash.
makes four giant or six regular-sized burgers
1/4 c extravirgin olive oil
1 small onion
2 cloves garlic
1 fresh chile (I used half a bell pepper from the farm share, but a jalapeño or a serrano would add extra kick)
salt and pepper to taste
2 cups fresh corn kernels shaved off the cob
2 large carrots
¾ c cornmeal
Put 2 Tbsp of the oil in a deep nonstick skillet with a lid over medium heat. Food process the onion, garlic, and chile until almost smooth. Add the mixture to the pan with salt and pepper and stir. Add ½ cup of the corn to the pan; continue cooking and stirring for about five minutes. Meanwhile, food process the remaining corn along with the carrots until the mixture becomes a thick paste. Add the corn paste and the cornmeal to the pan. Remove from heat, cover, and let rest for 10 minutes. Form four to six patties and let sit on the counter for a few minutes (or chill in the fridge covered for up to several hours). Wipe out the pan, add the last 2 Tbsp oil, bring pan to medium heat. Add the patties and cook until nicely browned on one side, about five minutes, then turn and cook on the other side until firm and browned.
We ate these on fresh bread with sliced tomatoes and pesto; chipotle mayo would do nicely, too. Next time I’ll make extra patties for brunch the next day. The thought of one of these babies topped with an over-easy egg, Hollandaise, and a few cherry tomatoes makes me swoon.
STILL HUNGRY? Browse the CSA Cookoff recipe file.