Scary things are happening this week.
Something that hasn’t happened in over 2 years.
Yep, I’m going back to school.
I promise that I won’t be one of those annoying undergrads.
I’ll just be one of those poor graduate students that look down on undergrads with disdain.
With school coming up that means it’s almost the end of corn season. Delicious, sweet, yellow corn on the cob. This makes me sad. Even though with the end of corn season comes apple season, I will still miss all the corn we have been receiving in our CSA. I don’t think I’ve ever actually ate so much corn in one season. It’s boring to just eat it off the cob, even though it is delicious, so I’ve got to be more creative when it comes to using my ears of corn.
Obviously the next logical step is to turn them into burgers. Delicious burgers. With creamy homemade onion dip to go on top. If you decide to shallow pan fry these babies, uh, just be careful that your corn doesn’t become pop corn.
Just sayin’
I’m going to go back to the library now, where I will be living for the next two years. And glaring angrily at the undergrads. Ah, school days.
Corn & Quinoa Burgers
Adapted from An Edible Mosaic
Ingredients
- 1/4 cup uncooked quinoa
- 1/2 cup warm water
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 cups corn (about 2 ears)
- 2 large eggs, beaten
- 2 tbsp dried parsley
- 4-6 tbsp panko breadcrumbs
- 1 tsp red pepper flakes
- salt and pepper to taste
- canola oil, for frying
- Remaining onion mixture
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 1/4 tsp paprika
- salt and pepper to taste