Corn Burgers With Sun Dried Tomatoes And Goat Cheese Recipes

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CORN BURGERS WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Corn Burgers With Sun-Dried Tomatoes and Goat Cheese image

Here's a different burger for your summer rotation. Recipe is from "Veggie Burgers Every Which Way" by Lukas Volger.

Provided by Pinay0618

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh corn (from about 3 ears) or 1 1/2 cups frozen corn
2 eggs
6 scallions, including 1 inch into the dark green parts, thinly sliced
1 cup sun-dried tomato packed in oil, diced
1/2 cup stone-ground cornmeal or 1/2 cup polenta
3 ounces goat cheese
1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon fresh ground black pepper
1/2 teaspoon baking powder
2 tablespoons olive oil

Steps:

  • Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.
  • In a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. Stir in the remaining 1/2 cup corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. Crumble the goat cheese over the corn mixture and fold it inches Adjust the seasonings.
  • Heat the oil in a sauté pan over medium heat. Drop the mixture by heaping 1/4-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. Cook until golden brown on the bottoms, 4 to 5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4 or 5 minutes.

Nutrition Facts : Calories 251.8, Fat 13.8, SaturatedFat 4.6, Cholesterol 73.2, Sodium 381.6, Carbohydrate 25.9, Fiber 3.4, Sugar 2.1, Protein 9

FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS



Feta Sun-Dried Tomato Stuffed Prosciutto Burgers image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

3/4 cup mayonnaise
8 to 10 basil leaves, finely chopped
6 ounces feta cheese, crumbled
1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
2 pounds ground sirloin
2 medium eggs, slightly beaten
1 tablespoon hot pepper sauce (recommended: Tabasco Pepper Sauce)
2 tablespoons dried Italian seasoning, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup dried Italian bread crumbs
1/2 cup freshly grated Parmesan
Vegetable oil, for brushing grill rack
12 sandwich-size focaccia bread squares, about 1/2-inch thick
6 thin slices prosciutto
6 romaine lettuce leaves
6 large paper-thin red onion slices, separated into rings

Steps:

  • In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
  • In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
  • When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
  • Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
  • Jenny Flake, Gilbert, AZ

BEEF & SUN DRIED TOMATO BURGERS



Beef & Sun Dried Tomato Burgers image

Make and share this Beef & Sun Dried Tomato Burgers recipe from Food.com.

Provided by BonusMeals

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

750 g lean beef, mince (5-12% fat)
1 medium red onion (finely diced)
1 garlic clove (finely diced)
4 -6 sun-dried tomatoes (roughly chopped)
1/2 cup fresh breadcrumb
1/4 cup tomato ketchup
1/4 cup fresh basil
1 tablespoon soy sauce
1 egg (whisked)

Steps:

  • Combine all ingredients in a large bowl, adjusting quantities to taste (I've never measured). The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
  • Mix thoroughly by hand.
  • Cover with cling film and place in the fridge for at least an hour.
  • Form into patties and fry/bbq until browned.
  • Enjoy!

Nutrition Facts : Calories 295.9, Fat 15.7, SaturatedFat 6.7, Cholesterol 118.5, Sodium 486.8, Carbohydrate 11.9, Fiber 1, Sugar 4.2, Protein 27.2

SUN-DRIED TOMATO BURGERS



Sun-Dried Tomato Burgers image

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.-Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
BURGERS:
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup sun-dried tomato pesto
1 tablespoon salt-free Greek seasoning
1 pound lean ground turkey
1/4 cup crumbled feta cheese
4 whole wheat hamburger buns, split
1/4 cup chopped water-packed artichoke hearts
1/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

Nutrition Facts : Calories 391 calories, Fat 17g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 640mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

GOURMET BURGERS WITH SUN-DRIED TOMATO



Gourmet Burgers with Sun-Dried Tomato image

This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 jar (7 ounces) oil-packed sun-dried tomatoes
3 medium onions, halved and thinly sliced
3 tablespoons balsamic vinegar
1/2 cup finely chopped red onion
2 tablespoons dried basil
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds lean ground beef (90% lean)
1 cup crumbled goat cheese
8 hamburger buns, split
Mixed salad greens, optional

Steps:

  • Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.

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