I've heard of life-changing books. And world-altering experiences. Even movies that change someone's fundamental perspective on life.
What about life-changing cookbooks, friends?
Come on: I know you've got one on your shelf, too. For me, it's that veggie burger bible I can't stop bragging on. I'm like a proud cookbook mama, with no children of course.
I've been urging you to get creative with your meatless patties for the past few months...Trying to pull you out of that veggie burger rut you were in. From Cauliflower-Dijon Patties to Edamame + Apple Sammies, the Veggie Burgers Every Which Way cookbook has changed my life.
What can I say? Some people read life-changing books. I read life-changing recipes.
Today, let's talk about how goat cheese rocks my socks off. That tangy, soft cheese has something going on that I simply can't resist.
And sun-dried tomatoes? Surprisingly sweet and equally tangy.
Together, these ingredients are the star guests at my rockin' veggie burger party. This is another one for the books, friends. Get out your recipe box and invite over your vege-head and meat-eating friends. This meatless patty will please the whole table.
We topped our patties with an Apple Pico de Gallo and (more) goat cheese (heavens, yes!). And, while Adam enjoyed his atop a homemade bun, I opted for a bun-less burger...times 2 (double the goat cheese, double the pico de gallo, right?).
Enjoy your weekend, friends. And please tell me: What's your life-changing cookbook?
Sun-Dried Tomato + Goat Cheese Burgers
(recipe from Lukas Volger's Veggie Burgers Every Which Way)
- 1 - 1/2 cups frozen corn
- 2 eggs
- 1/2 cup cornmeal
- 1/4 cup whole wheat flour
- 2 tsp. cornstarch
- 1/2 tsp. baking powder
- 1 tsp. ground flaxseed
- 10 scallions, thinly sliced about 1 inch into the dark green parts
- 1 cup sun-dried tomatoes
- 2 oz. goat cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- olive oil
- Pico de Gallo
1) Do ahead: Place the sun-dried tomatoes in a bowl of water and allow them to rest and re-hydrate for about 2 hours.
2) Combine corn and eggs in a food processor until chunky and partially processed.
3) In a large bowl, combine the cornmeal, flour, cornstarch, flaxseed, and baking powder. Stir in the corn-egg mixture, scallions, tomatoes, salt, and pepper. Crumble in the goat cheese and season to taste.
4) Heat a little olive oil in a large skillet over medium heat. Drop the mixture by 1/4 cup-fuls onto the skillet and press lightly to flatten into burger-shaped patties. Cook until golden brown on the bottom (about 4 - 5 minutes). Flip and cook until the other side is nicely browned.