Anyone that knows me knows how much I love corn. Hell, I think it should be its own food group! You can have it in many of its multiple forms for breakfast, lunch, dinner, and snacks! So when I was reading The Urban Housewife’s blog and she posted a recipe for cornbread burger buns, I knew I had to make them! I sure am glad I did, they are delicious!
Yields aprox. 6 burgers
15 oz. can of red kidney beans, drained and rinsed
½ cup onion, diced
2 cloves garlic, minced
½ cup red bell pepper, diced
½ cup mushrooms, diced
1 cup cooked millet
1 cup breadcrumbs
¼ cup BBQ Sauce
½ tsp. onion powder
½ tsp. garlic powder
½ cup corn
Directions:
In a food processor add all of the ingredients except the corn. Process for a few seconds and scrape down the sides. Process for a few more seconds and check the consistency. You may need to add more breadcrumbs until the mixture is neither too wet nor too dry. The mixture should be a good consistency for forming patties. Taste the mixture and adjust the seasoning to your taste. Add the corn and incorporate by hand. Transfer the mixture to a bowl and put in the fridge for at least 15 minutes. Form patties and cook in a cast iron skillet with a bit of oil for approximately 5 minutes per side.
On the 2nd day, I decided to use the left over burger mixture and create a kind of “sloppy joe” filling because again, I thought this would be tasty with the cornbread buns. I sauteed half of an onion, half a red bellpepper, and 2 cloves of garlic in aprox. 1 tablespoon of olive oil. Then I added the crumbled up burger mixture and let this cook for about 5 minutes in a cast iron skillet. Then I added 1 small can of tomato sauce and let it simmer for about 10 minutes. I added about 1/2 cup of BBQ sauce and a bit of pepper and let it simmer for 5 more minutes. This is what I got:
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