“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.

"Hot Tamale" Burgers

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.


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


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.

Cream Styled Corn


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


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?


Raaga said...

I'll join you and we can be three happy diners, no?

Anonymous said...

Will be trying out the patties (i cant resist cutlet recipes) - by brown rice are you referring to bhutanese brown rice - I have been wanting to try these ever since I saw them at this store nearby

Apple said...

Fantastic n Lovely looking Burger....wonderful picture as always

Shammi said...

You're making me feel desperate to eat everything in sight now... I'm so hungry and that burger looks GORGEOUS! :) Lovely photography. Are you tired of hearing that yet? :D

FH said...

Beau-ti-ful Suganya. Burger looks like Oysters opening up! Love Adobo sauce too, so hot if you are not careful to add less!:D

Finla said...

Seeing the picture i am also very tempted to have the burger.

Rajitha said...

ah! the burgers are to die for...lovely snap..is it veggie times current edition..gotta buy it

Laavanya said...

What a perfect looking SW burger and just reading the ingredients makes my mouth water. I will definitely try this and let you know. The burger pic. is just unbeatable.

Srivalli said...

looks beautiful...anytime for burger..

Anonymous said...

The burgers look gorgeous..... and the corn soup looks so easy!!!
No wonder you both were happy diners :D

Namratha said...

Your pictures are soooo good that it always makes me want to eat whatever you make!! The burger looks unbelievably good, fabulous!!:)

Bindiya said...

OH suganya ,you are making me sooooooo hungry just looking at the pics!

Siri said...

Dear Suganya,

I loved the burgers dear.. and addition of chipotle sauce is so new.. I love the sauce - a must on my Subway Veggie delight hehehe..:)

Can we use normal rice instead of brown rice?..

and the Cream corn is soothing for the hot chipotle burgers..

Truly we have 2 happy happy dinners ..:) thanks for sharing.. This is on my "To do" list now..

Bong Mom said...

Mmmmmmmmmm..can I move ? With such a lovely temp and you cooking burgers...that would be the best idea

Manasi said...

SUPER -DUPER!! Bookmarked!

evolvingtastes said...

Suganya, I am making of list of people to whose house I would like to be invited for a meal, and you are at the very top of it. Not to forget, also get a tip or two on taking great pictures while we are eating. :)

Roopa (KitchenAromas) said...

Wonderful, gorgeous looking burger!

TheCooker said...

Eventhough the rice was cooked in a p.c, each grain is visible. I can never manage that.

As always, the picture is beautiful.

Mansi said...

a good-looking burger..and corn with rosemary!! aah- I can smell it even with a cold!! hahaha..

Suganya said...

Oh yes Raaga. Hop in :)

Lakshmi, I haven't tried Bhutanese rice. These were labeled as Organic short grain brown rice. Other brown shouldn't alter the recipe much too. Give it a try!

Thank you Apple.

Thats how I was when I was making these burgers, Shyamala. The fourth patty was a baby one. I sneaked out some from the skillet. Am never tired of hearing yr compliments :). Keep 'em coming!

Now that you say, they do look like oysters, Asha :)

This temptation you cannot overcome, TC :D

Rajitha, This is from Jul/Aug '07 edition.

Do try and lemme know Laavanya. I know you would, after those dumplings :)

A big thanks to Srivalli, Cinnamon, Namratha, Bindiya.

Siri, I know the dressing you are talking about. I would add them when I can afford another extra 100 calories. They are tasty!

Sandeepa, Where are you moving to? Come to my home, I will treat you ;)

Awesome Possum, Manasi!

Anyday ET. Looking fwd to it :)

Thank you Roopa.

Cooker, Even if you mush the rice, it works very well in this recipe.

Really, Mansi? Get well soon!

Pooja V said...

Burgers is super good looking. I feel like biting into it right away.

Nupur said...

I'm reading that same issue of vegetarian times, and planned to try the chicago diner burger and the lentil one. Good to know that you tried and loved this one!

Revathi said...


Oh I wish I could cook like you !! One day its poricha kozhambu next day orzo and then u switch to noodles... What a variety..

Awesome pics ( Do i need to even tell that ?? )

Roopa said...

gorgeous looking burger :)

bee said...

beautiful beautiful burger.

Cynthia said...

I think you should send this pic to the Vegetarian Times. Seriously.

amna said...

i love the pic of the corn, yellow against black. even i need to learn veggie burgers :)

Viji said...

We too are happy to see the burger Suganya. Viji

Anonymous said...

i just checked at the store again - bhutanese rice is actually red rice, and brown rice that you mention, is actually a less processed twin of white rice (which is also available for the cost of a piece of sky :D)

Anonymous said...

Suganya, the Veg burger looked fabulous ! Me and my hubby are huge fans of Burgers :-) I will make it someday, it looks simple and extremely delicious


sunita said...

No, you don't have to say it at all...I can very well see why you were two very happy diners ;)

Kribha said...

Truly awesome presentations. I'm drooling everyday. I've not used brown rice before. How does it taste like? Can we substitute regular rice for this.

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