Shutters' Vegetarian Burger by Chef Dana Slatkin of danaslatkin.com

Shutters’ Vegetarian Burger

Shutters' Veggie Burger Deciding 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.

Makes 4-5 burgers

1/4 cup barbecue sauce
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon molasses
1 (15-ounce) can black beans, drained
2 cups cooked brown rice (short grain works best)
1 tablespoon oat bran or wheat germ
2 tablespoons finely chopped onion
1 tablespoon minced garlic
2 tablespoons finely chopped cooked beets (fresh or canned)
1 tablespoon minced seeded jalapeño pepper
2 teaspoons canola oil, plus additional for cooking
1/2 teaspoon ground cumin, optional
1/2 teaspoon smoked paprika or chile powder
Kosher salt and freshly ground pepper
1 large egg white, beaten

Sharp cheddar (or your favorite) cheese, thinly sliced
Whole-grain buns
Shredded lettuce leaves, sliced tomatoes, dill or sweet pickles, for garnish

1. In a small container, stir together the barbecue sauce, soy sauce, hoisin sauce, and molasses.

2. In a large bowl, mash the beans with a fork. Stir in 3 tablespoons of the barbecue sauce mixture along with the rice, oat bran, onion, garlic, beets, pepper, oil, cumin, and paprika. Season to taste with salt and pepper before adding the egg white. Form into patties, each about 1/2-inch thick and 3 to 4 inches across. Brush the burgers with some of the remaining barbecue sauce mixture, reserving the rest to serve on the side.

3. Heat a heavy skillet over medium-high heat and add a thin film of oil. Cook the patties until they are charred on each side, about 4 minutes per side, being careful when flipping them as they fall apart easily. Top them with cheese and cook until the cheese is melted, about 2 minutes. Transfer the burgers carefully to serving plates.

4. Brown the buns briefly in the skillet. Place them on serving plates with the burgers and arrange the garnishes on the side.

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!