Friday, July 3, 2009

Midsummer Vegetable Burgers with Pico de Gallo

I like veggie burgers that aren't supposed to taste like a meat type thing. I like veggie burgers that taste like veggies. And making your own is always better.

This one sounded great because it uses summer produce and has a south west flair. We got tomatoes for the first time and we were excited. The first taste is....amazing. Months of having tasteless tomatoes, this was like a burst of flavor in your mouth! I was able to buy some local sweet corn. They are not quite ready, they were a little small but five of the little ones were good for this recipe.
I realized after I was done cooking that this meal is not only vegetarian, but it is also vegan! I was amazed... it is probably good cause tomorrow I am making bacon cheesegurgers for the holiday.
CSA produce used in these recipes:
garlic scapes, zucchini, cilantro, red tomatoes and sungold tomatoes

Burger Ingredients adapted from Mark Bittman's recipe in How to Cook Everything Vegetarian
serves 2-3

1/4 cup extra virgin olive oil
1 small red onion
2 garlic scapes (or garlic cloves)
1 minced fresh jalepeno chile
salt and freshly ground pepper
1 medium zucchini, grated (about 1 cup)
5 small ears of corn
1/2 cup cornmeal
Sliced avocado (optional)

1. Bring a pot of water to a boil cook the ears of corn. Cook for a few minutes, until the corn is tender. Slice the corn off the ears into a bowl.
2. Put 2 tablespoons of the olive oil in a deep non-stick or cast iron skillet with a lid over medium heat.

Put the onion, garlic scapes, and chile in a food processor and pulse a few times to grind to almost smooth. add the mixture to the pan with a sprinkle of salt and pepper, and cook and stir.

The onion mixture cooking with the zucchini.
3. 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 run until it becomes a thick paste. Continue to cook and stir the zucchini mixture until all their water starts to evaporate, about 5 minutes. Stir in the corn paste and cornmeal. Remove from the hear, cover and let rest 10 minutes. If the mixture seems too wet, stir in a little flour to help bind it. Taste and adjust seasonings.

The "burgers" before they are cooked.
4. Form 4 patties and let sit for a few minutes if you have time. Wipe out the pan, put in the remaining 2 tablespoons of oil, and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
5. Serve with thing slices of avocado and pico de gallo, either on a bun or just plain.

I served em up with avocado slice tossed with lime juice, and my own recipe of pico de gallo. So tasty!!!! Other good topping ideas include sour cream, garlic or red pepper mayonnaise, guacamole....or toast some english muffins and serve like a normal burger with ketchup, onion, lettuce and tomato and some cheese.
Pico de Gallo for 2
2 medium tomatoes, choppped
1 small box sungold tomatoes, quartered
1/2 small red onion, chopped
1 small jalepeno, minced
handful cilantro
juice of 1/2 lime

Seasonal local tomatoes are a beautiful, delicious thing.
Combine all ingredients in a bowl, season to taste with salt and pepper. Serve immediately or store in fridge until ready.

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