This unique veggie burger actually uses not two but three types of corn: kernels, fine cornmeal, and coarse-grained polenta. No need for a bun; it's delicious and satisfying served over peppery arugula.
Recipe Ingredient Details:
1 teaspoon plus 1 tablespoon canola oil
1 1/2 cups fresh or frozen and thawed corn kernels
2 tablespoons chopped shallots
1/4 teaspoon dried thyme
1 teaspoon chopped fresh Italian parsley
1 19-ounce can garbanzos (chickpeas), drained and rinsed
1 cup fresh French bread crumbs
2 tablespoons fine cornmeal
1 teaspoon salt
2 tablespoons minced red bell pepper
2 teaspoons polenta (coarse cornmeal)
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 5-ounce bag arugula leaves
Fresh thyme (for garnish)
Heat 1 teaspoon canola oil in a large nonstick pan over medium-high heat. Add corn kernels, shallots, dried thyme, and parsley. Sauté for 3 minutes.
In a food processor, place garbanzos, bread crumbs, cornmeal, salt and red bell pepper. Pulse until chunky. Add corn-shallot mixture and pulse about 10 times. Do not overprocess.
With wet hands, form mixture into six equal patties, about 1/2-inch thick. Dredge patties in polenta on both sides. Heat remaining 1 tablespoon canola oil in a skillet over medium-high heat. Add three patties at a time and cook 4–5 minutes, until golden brown. Turn over and cook for an additional 4 minutes. Repeat with last three patties.
In a small bowl, mix lemon juice with olive oil. Season to taste with kosher salt and pepper. Toss desired amount with arugula leaves. Spread arugula leaves on plates. Top with corn patty and garnish with fresh thyme. Serve with leftover dressing.
Recipe Additional Notes:
PER SERVING: 291 cal, 42% fat cal, 14g fat, 2g sat fat, 0mg chol, 7g protein, 36g carb, 6g fiber, 586mg sodium
Thu, 2012-08-23 18:13