The ultimate vegetarian Mexican corn fritter burgers that are perfect for summer grilling and the best veggie option for your barbecue parties.
Summer time means barbecue time, means grill time, means pinteresting your way on the look out for burger recipes. This ultimate, easy and delicious corn fritter burger recipe is just what you need to make for that vegetarian friend of yours, who is invited to your backyard grilling party. Stacks of corn fritters + juicy grilled pineapple slices + garlic aioli sandwiched in soft burger buns. Perfect for DIY burger bars or something filling to snack as a brunch option.
These veggie burgers are loaded with crispy corn fritters (adapted from this very beloved recipe on the blog) that act like the vegetarian burger patty. Plus there's a Mexican twist to it: you add some roasted cumin powder + some jalapeños for the spiciness. Additional Hawaiian flavour by adding a slice of juicy grilled pineapple to each burger. And then there's a generous layering of garlic aioli that just makes everything even better.
What are corn fritters?
Corn fritters are like savory corn pancakes that are made of corn, flour, cheese and eggs. I am adding some cumin powder, oregano and jalapeños for extra flavor and these corn fritters will act as your vegetarian patties for the veggie burgers.
How to make Mexican corn fritter veggie burgers?
- Start with the corn fritters/ patty: Simply add all ingredients to a large mixing bowl and mix well.
- Heat some oil in a pan and scoop out some of the corn fritter mixture and flatten it with the back of the spoon. Let cook each side for about 1.5 minutes. The corn patties should be golden brown and crispy.
Now to the Hawaiian twist...
- PINEAPPLES. Drain all liquid from canned pineapples - or use fresh if you can. Place them directly on the grill pan or an actual real griller and cook for a few minutes until seared. You would know that the pineapple is grilled when you see brown marks and it looks caramelised. No need to add any oil or sugar, as the pineapple slices will grill and caramelise on their own. A wonderful addition to these easy Mexican Corn Fritter Burgers.
Assembling the veggie corn burger
Bring everything together:
- crispy and spicy Mexican corn fritters
- grilled pineapples
- burger buns (grilled or not, you do you)
- garlic aioli (mayonnaise + some milk to thin it + grated garlic + salt + pepper)
- lettuce
Stack the corn fritter and grilled pineapple between the burger buns, spread the garlic aioli generously over the grilled bread (bun), lettuce joins in and you're good to go. If you are too hungry, stack two Mexican corn patties instead of one. So yummy and so filling.
Possible variations/ questions
- What kind of corn to use for corn fritters recipe? I used frozen corn for this recipe. You can use fresh corn off the cob as well. (Do not use creamed corn)
- Can corn fritters be made ahead? Yes, just make sure you cook them a minute less than whats indicated in the recipe card. When you are ready to serve, cook them again on high heat. Or bake them at 200 degree celsius for 15 minutes to complete the cooking process.
- How to re-heat corn fritters? My favorite way to re-heat corn fritters is by baking them. I lay them on a baking grill sheet and let them cook in the oven for about 10-12 minutes at 180 degree celsius.
- How to make these burgers more Mexican? can Replace the aioli with sour cream and add smashed avocado in place of pineapple.
- Looking for an all-grill burger? Try these beetroot quinoa veggie burgers, where the vegetarian patties are cooked on the grill.
What to serve at a barbecue grill party with these veggie burgers?
- Oven baked sweet potato fries
- Garlic butter baked french fries
- Fresh arugula salad. Click here for all salad recipes.
- More dips: caramelised onion dip or its lightened up version.
Mexican Corn Fritter Burgers
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 6 1x
- Category: Burgers
- Method: Grill and Stove Top
- Cuisine: Mexican, American
- Diet: Vegetarian
Description
The ultimate vegetarian Mexican corn fritter burgers that are perfect for summer grilling and the best veggie option for your barbecue parties.
Ingredients
Corn Fritters
- 1 1/2 cup corn (See Note 1)
- 1/2 tsp baking powder (See Note 2)
- 1/2 cup mozzarella cheese (grated)
- 3/4 cup flour
- 1 egg
- 2 tbsp milk
- 1 tsp garlic (grated/ minced)
- 1/2 tsp roasted cumin powder or cumin powder (See Note 3)
- salt
- 1/2 tsp dried oregano
- 1/4 cup diced jalapeños (pickled/ jar or fresh)
- 3 tbsp extra virgin olive oil
Garlic Aioli
- 1/2 cup mayonnaise
- 2-3 tbsp milk (for thinning)
- 1 tsp garlic (minced/ grated)
- salt
- pepper
6 Burger Buns (this is a brand, that I like & recommend)
6 Pineapple Slices
Instructions
- Prepare the garlic aioli by mixing together all ingredients in a bowl and transfer to refrigerator.
- For the corn fritters, add all ingredients (except for extra virgin olive oil) to a large mixing bowl. A sticky mixture should be formed. Not runny, just sticky. If the mixture is too thick, add another tbsp of milk. (see blog post above for picture of how the corn fritter batter/ mixture should look like)
- Heat 1 tbsp oil in a pan and add the corn fritter mixture for 2 fritters at a time. Use an ice cream scooper. Flatten the fritter mixture with the back of a spoon and let cook each side for 1.5 minute on medium flame.
- Transfer the fritters to a serving dish or in the oven if using later. Repeat the same for the remaining mixture, making two at a time.
- Grill the pineapple slices by draining the pineapples completely and transferring them on to the electric grill or an actual grill and let cook for a couple of minutes each side until they are charred and caramelised.
- Assemble your burgers as desired and enjoy.
Notes
- I used frozen sweet corn for this recipe - thawed, boiled and all water drained before mixing with other ingredients. You can use fresh corn off the cob as well.
- This recipe is tried with and without baking powder. Not a huge difference, but the test WITH baking powder makes them a little fluffy - totally optional.
- I make my own roasted cumin powder by dry roasting some cumin seeds until they release their flavours (roast them in a pan and keep an eye as they burn quickly) then pulse until powdered. You can use regular cumin powder for this recipe as well. The roasted cumin powder just adds a little bit of smokiness.
Keywords: vegetarian, corn, burgers, grilling, BBQ, barbeque
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