Cumin Corn Burgers Recipes

THE BEST VEGAN BURGER

Steps:

• Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
• Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
• On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
• Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
• Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
• Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

CUMIN CORN BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, combine beef, ground cumin, cumin seeds, corn, and salt and pepper. Mix together and form into patties.
• Lightly oil grate, and place patties onto grill. Cook for 3 to 4 minutes per side, or until cooked through.

GRILLED CORN WITH CUMIN AND LIME

Steps:

• Preheat barbecue to medium heat.
• Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
• Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
• Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.

CORN ON THE COB WITH CUMIN BUTTER

Steps:

• Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
• To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.

THAI-SPICED SWEETCORN BURGERS

Steps:

• If you're using frozen sweetcorn, bring a pan of water to the boil, add the sweetcorn, bring back to the boil, then drain. Set aside a third of the sweetcorn in a bowl and put the remainder into a food processor. Add the cumin, curry paste and lime leaves, and blitz to form a paste.
• Add the spring onions, coriander, beans and chilli to the sweetcorn bowl and mix, then add the sweetcorn paste into the bowl. Add the gram flour, baking powder, 1 tsp of the lime juice and 2 tbsp of water. Season well and mix together into a thick batter that drops off a spoon, adding a dash more water if too thick.
• Pour 1½ tbsp of oil into a wide frying pan over a medium-low heat. When shimmering, cook a nugget of the batter for 1-2 minutes on each side. Taste to check the seasoning and heat level. Spoon in half the batter in two big dollops, making each into a patty around 10cm across. Cook for 3-4 minutes until deep golden on the bottom - turn the heat to low if they are browning any faster. Carefully flip them and cook the other sides for 3 minutes or until deep golden. Remove, keep warm and repeat to cook the remaining two burgers, adding more oil as needed.
• Put the cucumber, carrot, chilli, shallot, 1 tsp of lime juice and the sugar into a small bowl and toss together
• Spread a little mayo on the bottom of each bun, then add a quarter of the dressed veg and a pinch of the chopped nuts to each. Add a patty, then drizzle over a little sweet chilli sauce or sriracha. Finish with coriander, lettuce leaves and the bun tops.

CUMIN MOLASSES SPICED BURGERS

Steps:

• Add the ground beef/bison to a mixing bowl along with the molasses, salt, pepper, cumin and paprika. Add the garlic and shallots as well if you decide to use them. Using your hands, mix the burger ingredients very well until all of the ingredients are very well distributed.
• Now form your patties so that they are about a ½ of an inch thick. These burgers will easily burn because of the molasses, so it's important to keep them thin!
• You can cook these on the BBQ or in a fry pan...it's up to you. Once they are cooked through, serve them up with your favourite garnishes. Tomato, avocado and homemade mayo are one of my favourites...Yumm!!!

CUMIN CORN BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, combine beef, ground cumin, cumin seeds, corn, and salt and pepper. Mix together and form into patties.
• Lightly oil grate, and place patties onto grill. Cook for 3 to 4 minutes per side, or until cooked through.