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!

Munchie Monday: Sweet Potato and White Bean Burger

Over the weekend I saw a recipe for Sweet Potato and White Bean Burgers and thought I would see if I could improve it...without trying it first.  I am always trying to make a good veggie burger; good meaning: tastes good, has good texture,  mostly fat-free, and holds together.

Well, this one was about three-quarters good.  It did not hold together.  Dear One said it was okay.  High praise, indeed.  

This is the way I made these burgers.  For some reason I did not save the original recipe.  That recipe had corn in it, some more spices, and they were fried, something we are trying to avoid.  I am sure they was taste even better fried in a cast-iron skillet with your favorite cooking oil.

Sweet Potato and White Bean Burgers
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Makes 12 burgers

2 medium sweet potato, roasted and peeled

2 15-ounce can of white beans, drained and rinsed

1 large onion, finely chopped

2 teaspoon granulated  garlic 

1 teaspoon red pepper flakes

2/3 cup nutritional yeast

1  cup Italian parsley, finely chopped

2 tablespoon lemon juice

1 cup bread crumbs

1 Tablespoon Italian seasoning

Salt

Black pepper

Place sweet potatoes and beans in a large bowl.  Mash with a potato masher until well mashed but not totally mush.  Add onion, parsley, nutritional yeast, lemon juice, and seasonings.  Mix very well then add in the bread crumbs to make a good consistency.

Using a 1/2 cup portion scoop, dip out the mixture and place on a parchment-paper lined baking sheet then flatten to about 3-3 1/2 inches across.  Bake 30-40 minutes.  Let cool a bit  then remove from pan.  Eat plain or in a bun with all the fixings.  These are really good.  In my opinion.  Some people in the family used Frank's Red Hot sauce on his.