Dana Slatkin

Shutters’ Vegetarian Burger

Shutters' Veggie BurgerDeciding what to make for dinner is not as easy as it used to be. With 30 million recipes just a click away, finding one that is tasty, nutritious, budget-conscious, and simple enough to prepare can be a little overwhelming. Add the pressures of a long day and high expectations, and it’s no wonder we can’t figure out what to cook anymore.

Try turning to the basics. In this recipe from my first cookbook, The Summertime Anytime Cookbook: Recipes from Shutters on the Beach, I started with the classic pairing of rice and beans, adding a few of my favorite things: Bone Suckin’ BBQ Sauce. beets, smoked paprika, and molasses. It’s one I’ve come back to again and again when stumped for a meal. Whether topped with blue cheese, adorned with sliced pickles, or paired with Shiitake Mushroom or Eggplant Fries, this wholesome burger satisfies in a snap.

Don’t let the long list of ingredients scare you off. You probably keep most in stock anyway, and leaving out one or two won’t make much difference. The burgers freeze well, so make a double batch for later. Next time you are having trouble coming up with a recipe for dinner, getting back to basics won’t be so complicated.

If veggie burgers are a staple on your table too, try my Mushroom Edamame Burger, inspired by a local favorite, Umami Burger!

We have a winner! Check back next week for the winning recipe of January’s Cooking Contest!

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