The 4th of July holiday triggered some kind of deep burger-craving mechanism in my head. At the same time, I'm trying to keep up with what's in the garden, so making frozen veggie burgers seemed kind of lame. These zucchini and sweet corn veggie burgers rode in to the rescue, courtesy of Mark Bittman's How to Cook Everything Vegetarian. There's a section on veggie burgers for all seasons, and the summer one was just what I needed. As anyone who has grown zucchini knows, they're crazy productive plants, so I might need to rename this Zucchini for the People for the next couple months.
These burgers are really heavy on sweet corn, which is a good thing. Fresh corn is ground to a paste in the food processor, and cornmeal provides a little more binding. Hot green chilies, onion, and garlic round out the flavors, giving the burgers a good kick. Since zucchini and corn are the main components, they're much lighter than burgers heavy on beans or tempeh or other more dense ingredients. Great for summer.