Not a vegetarian option.
A chili-sauce enhanced version appeared in the June 16, 1955 edition of the Lima (Ohio)News:
Ingredients: 1 pound ground beef; 1 can whole-kernel corn, drained; 1 egg, beaten; 1/2 cup ketchup or chili sauce; 2 tablespoons grated onion; 1 to 1-1/2 teaspoons chili powder; 1 teaspoon salt; 1/8 teaspoon pepper; 6 hamburger buns.
Method: Combine all ingredients, shape into six patties. Cook in a frying pan in small amount of hot shortening until browned, turning once.
Place on six toasted buns; top with onion rings, if desired. Serve with additional ketchup or chili sauce.
Makes six patties.
Here’s a further twist from the July 31, 1969 edition of the Wichita Falls (Texas) Times:
Coney Corn Burgers
1 pound ground beef
Combine beef, cereal, egg, onion and seasonings. Gently stir in corn. Divide into 8 portions; shape in form of frankfurters. Broil or grill over hot coals about 10-12 minutes, turning occasionally. Serve in coney buns. Yield: 8 sandwiches.
From the box of L.R. from Winston-Salem, North Carolina.
1-1/2 lbs. ground beef
1/2 cup soft bread crumbs
2/3 cup evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 Tablespoon steak sauce
1 (8 oz.) can whole-kernel corn, drained
Mix thoroughly but lightly–mixture will be soft.
Shape in 6 or 8 large patties and broil with grill close to coals 5 or 6 minutes. Or, broil indoors.