Homemade Corn Belts as a burger alternative might not be the first thing that comes to mind. With barbecue season here, most everyone is thinking beef burgers, steaks, ribs and so forth.
Typically the last thing on everyone’s mind is finding a burger alternative. But for those of you who are looking for alternatives to veggie burgers, this is a great option.
Homemade Corn Belts are a delicious taste and cheesy filling that, when put between two buns, provides a delicious explosion of flavor. Top with some heated barbecue sauce for a perfect burger alternative.
- 1 lb potatoes, peeled, boiled and cooled
- 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 jalapeno pepper, seeded and minced
- 1/2 - 3/4 cup cracker crumbs
- To taste, salt and black pepper
- 1 tablespoon olive oil
- 4 rolls
- 1 Mix first 8 ingredients in a large bowl using either your hands or a sturdy wooden spoon.
- 2 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.
- 3 When ready, scoop out desired sizes and flatten to about an inch in thickness. Heat oil in a large skillet over medium heat.
- 4 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.
- 5 Remove to serve in rolls immediately.