“Hot Tamale” Burgers and Cream Style Corn

I know I know. Summer is almost gone and am still cooking burgers. But, in the city where I live, summer is still teasing, with temp in high 90s. Also, the burgers were so flavourful, I had to share with you all.

This is a recipe I strictly followed from Vegetarian Times. The temptation was too much when I saw these burgers adoring the cover. Boy, am I glad that I tried these dainties. They were tasty, filling and most of all didn’t make me feel guilty eating them. With brown rice and vegetables, there is nothing to worry about.

The recipe calls for cornmeal that goes into tamales and hence the name. Each and every ingredient is carefully chosen to emphasise the South-Western flavours. They were so delicious, that I ate some of the rice mixture even before making the patties.

Chipotle in Adobo sauce is available in most of the super-markets in International foods aisle. Chipotle is smoked jalapeno chilli that is preserved in adobo sauce, which is generally a mixture of tomato puree, vinegar, salt and spices. There can be other ingredients as found here.

Ingredients

Brown rice – ½ cup
Onion – 1, small, finely chopped
Bell pepper – 1, small, finely chopped
Fresh corn kernels – ½ cup
Chipotle in adobo sauce – 1 with 2 tsp of sauce
Cornmeal – ½ cup
Garlic – 2 cloves, minced
Cumin powder – 1 tsp
Cilantro – ½ cup, finely chopped
Lime juice – 1 tbsp
Lime zest – ¾ tsp
Salt
Oil

Method

Cook brown rice until tender. I pressure cooked it with ¾ cup of water until 3 whistles.

In a large skillet, heat a tbsp of oil and sauté onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Cover and cook until the vegetables are tender.

In a bowl, whisk cornmeal and 1/3 cup water without any lumps. Add this to the vegetables in the skillet and mix well. Cover and cook for 10 more minutes, until the whole mixture comes together.

Switch off the flame and stir in cilantro, lime juice and zest. Let cool and make 4 burger patties. Refrigerate for 30 minutes. In the meantime, prepare Cream Style Corn.

Heat oil in a flat bottomed pan, and cook the burger patties until they are brown. If you have access to the grill, grill the patties for 7 minutes per side. Serve on a bun with lettuce, tomato and onion. Or serve on a tortilla to maintain the South-Western style.

Cream Style Corn

Burgers can make you thirsty and I had a perfect accompaniment for that - Cream Style Corn. The recipe is simple as simple can be and totally relies on the quality of the ingredients. So I recommend using fresh ingredients possible. Of course, frozen corn and dried rosemary shouldn’t hurt too.

Ingredients

Fresh corn kernels – 1½ cup
Cream – 1/3 cup
Milk – 1/3 cup
Fresh rosemary – 2 sprigs, chopped
Salt
Pepper
Butter – 1 tsp

Method

Melt the butter in a skillet and fry rosemary, until it releases aroma. Add corn and sauté for about 3 minutes. The kernels have to become a tad softer and not mushy. Add milk, cream and salt, and bring it to a boil on a low flame. Put off the flame and season with pepper.

Do I have to say we were two happy diners?