Succotash Burgers

I’m more familiar with succotash as half of a Looney Toons catchphrase rather than a dish, but I saw a recipe for succotash burgers that seemed like a great summer meal. Being unfamiliar with succotash, much less making it into burgers, I didn’t deviate too far from the basic recipe although I did opt for a remoulade sauce that was an amalgamation of what I had around the kitchen.

It should be noted that shaping the patties – and keeping them from falling apart – is not the easiest task in the world. The original recipe called for 1 egg to help bind the mixture, but I ended up needing 2. Also, I had a few uncooked patties I left in the fridge overnight – these seemed to stay together a little better, so if you have some extra time consider extending the 30 minutes of refrigeration that the recipe calls for.

Burgers:

2/3 cup uncooked lima beans

2 tablespoons extra virgin olive oil

2 ears corn (about 1.5 cups)

2 green onions, sliced thin

½ cup diced red pepper

2 cloves garlic, minced

1 tbsp fresh basil, chopped

1 cup panko bread crumbs (plus more for dredging)

1 cup Monterrey jack cheese, shredded

2 eggs

Salt

Pepper

Sliced Vidalia onion

Tomato slices

6 kaiser rolls

Remoulade (recipe follows)

Heat a pot of water and drop in the lima beans. Bring to a boil, boil for 2 minutes, then remove from heat and let stand, covered for 1 hour.

Place the beans in a food processor with 2 tbsp extra virgin olive oil and pulse until finely chopped (but not mush).

Meanwhile, shuck the corn and remove the kernels. Place in boiling water for 3 minutes, drain and rinse under cold water. Place in a large bowl along with the gren onions, red pepper, garlic, bread crumbs, cheese, eggs, lima beans, and some salt and pepper. Work the mixture with your hands, and make 6 patties. Cover and refrigerate the patties for half an hour.

Heat a skillet over medium, and add in a splash of olive oil. Cook for onion slices for a few minutes, until softened and they get a little color to them. Remove from the pan, add a little more oil if you think you need it and add the burgers (you’ll need to do this in two batches) and cook for about 3 to 4 minutes a side.

Toast the rolls/buns while the burgers cook. Top each burger with a slice of tomato, onions, and spread some remoulade on the bun.

Remoulade:

1 cup mayonnaise

½ teaspoon bbq seasoning

¼ teaspoon chili powder

1 tablespoon relish

1 tablespoon Dijon mustard

½ tablespoon chopped fresh parsley

½ teaspoon Worcestershire sauce

1 garlic clove, chopped

1 teaspoon deli style mustard

¼ teaspoon salt

1 teaspoon cider vinegar

Combine all ingredients in small food processor. Pulse to combine. Refrigerate extra.