Munchie Monday: Sweet Corn Burger

We have been enjoying fresh sweet corn lately.  Because we were going to the home of friends to celebrate the Fourth, we thought we would take sweet corn in the Instant Pot.  Because I had only ever cooked 3 ears of corn at a time, I wanted to do a run-through with a dozen ears, just in case.  Of course,  we are all older folk and few older folk eat more than one ear of corn, but I wanted to be prepared.

When we did the dry run, we had quite a bit of corn left over so I used our handy dandy OXO corn cutter and cut the corn off the cob.  At that point I finely diced a sweet onion and water-sautéed it then threw the onion in the bowl of cut corn.  Oh, and I REALLY finely diced five or six mushrooms and cooked them with the onions.

To the vegetables I added a teaspoon of garlic granules, a teaspoon of onion granules, a teaspoon of smoked paprika, and a few shakes of chili powder along with 1/2 cup whole wheat flour and two eggs.  Oh, and a little ground black pepper, maybe half a teaspoon full. When they were all stirred together I used a 1/2 cup portion scoop and put the globs of corn burger on a Silpat lined baking sheet, gently patted the piles down into burger-sized shapes and put them in to bake in the preheated 400 degree F. oven for 30 minutes.  After 30 minutes I flipped them and cooked for another 30 minutes.

These made really tasty corn burgers, along with a little catsup.  Still working on not putting salt on food, so the catsup helped.  They were somewhat crispy and held together really well.

Dear One felt they were possibly burned, but managed to eat three of them.  So did I!  Mine was consumed along with a luscious Cherokee Purple tomato we had picked up at the Dorr Farm.  Our own Cherokee Purples did not make it, though I am watering the heck out of the remaining greenery and have some hope of resurrecting the plant!