These patties are loaded with flavor
Sure, “Que” season is here and most likely everyone is thinking beef burgers, steaks, ribs and anything else a man (yes, I will put the odd-ball ideas squarely on our own shoulders) can dream up. The last thing on everyone’s mind is going without meat. But for those of you who are still being conscious, yet do not want to force down veggie burgers, this is the best alternative by far. Simply loaded with flavor, filling and if desired, top with some heated barbecue sauce over the top. (Might I suggest Jack’s Barbecue Sauce? Stay tuned.)
Corn Belts INGREDIENTS
1 pound potatoes, peeled, boiled and cooled (See Note) 1 cup refried beans 1 cup whole kernel corn 1 cup shredded, extra sharp Cheddar cheese 2 eggs, beaten 1 small onion, minced 1 rib celery, minced 1 jalapeño pepper, seeded and minced, optional
½ to ¾ cup cracker crumbs
Salt and black pepper to taste(I used cracked black pepper) 1 tablespoon 4 rolls
INSTRUCTIONS
olive oil
Mix first 8 ingredients in a large bowl using either your hands or a sturdy wooden spoon. Add enough cracker crumbs until mixture holds together, but is not overly wet at the same time; set aside in refrigerator until it is firmed up, about 1 hour.
When ready, scoop out desired sizes and flatten to about an inch in thickness.
Heat oil in a large skillet over medium heat. When ready, place enough Corn Belts in skillet that will fit. Cover and cook for about 3-4 minutes per side, or until nicely browned on both sides and heated throughout.
Remove to immediately.
Note: If using leftover mashed potatoes or you want to know just how much this will turn into, use about 2 cups. serve in rolls are on the larger side, cut off the root end and slice in half lengthwise. Place the cut-side-down on the cream, arranging the strawberries close together. Fill in the gaps with raspberries and blueberries. Other fruit can be used such as kiwi and mango. Glaze the fruit with apple jelly that has been melted in a saucepot over low heat. Brush the jelly on the fruit with a pastry brush.