These hearty, flavorful vegetarian burgers, perfect for a meatless Monday meal, are especially good when made with fresh corn kernels, so take advantage of the end of the summer corn season to make these today. However, frozen corn kernels also work well, making these a great year-round option. These are delicious served with sweet potato fries or wedges of sweet potato, simply roasted with salt, pepper and olive oil.
Sweet Corn and Red Pepper Fritter Burgers
For the jalapeño-lime aioli:
1 clove garlic
1 large egg plus 1 large egg yolk
1 cup (8 fl. oz./250 ml) canola or vegetable oil
2 tsp. finely diced jalapeño chile
Grated zest of 1 lime
For the burgers:
1 1/2 cups (9 oz./280 g) fresh or thawed frozen corn kernels
1/2 cup (2 1/2 oz./75 g) finely chopped red bell pepper
1/2 cup (4 fl. oz./125 ml) whole milk
2 green onions, white and tender green portions, sliced
1 egg, lightly beaten
6 Tbs. (2 oz./60 g) all-purpose flour
2 Tbs. finely ground yellow cornmeal
1 tsp. baking powder
1 tsp. ground cumin
Kosher salt and freshly ground pepper
2 Tbs. butter
14 slider buns, split
2 cups (2 oz./60 g) arugula
To make the aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly drip a few drops of oil, and then follow with a slow and steady stream of oil. Transfer to a bowl, stir in the jalapeño and lime zest, and season with salt. Set aside at room temperature until you are ready to serve, or store in the refrigerator in an airtight container for up to 1 week.
To make the burgers, in a bowl, combine the corn, bell pepper, milk, green onions and egg. In another bowl, whisk together the flour, cornmeal, baking powder, cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Add to the bowl with the corn and stir to combine.
Preheat an oven to 200°F (95°C).
In a nonstick fry pan over medium-high heat, melt 1 Tbs. of the butter. Working in 2 batches, scoop mounds of batter, each using about 1 1/2 Tbs. of the batter, into the pan and cook, turning once, until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining 1 Tbs. butter to the pan
between batches. Transfer the cooked fritters to a baking sheet and keep warm in the oven.
Spread the cut sides of the buns with the aioli. Set the fritters on the buns and top with the arugula. Close the fritters and serve immediately. Serves 4 to 6.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan