Black Bean Veggie Burgers

Black Bean Veggie BurgersConfessions of a Burger Junkie
I have a mental block when it comes to veggie burgers. It’s not that I have a problem with them per se, it’s just that I haven’t found one that I like. When I am craving a burger, I’m going for a legit burger. But, there are times when my family is on the burger train but I’m just not feeling it. Those are the times I go for something “other” and I am usually disappointed.

True, it’s easy to just have a turkey burger or a mushroom burger and I have been known to go that route with quite a bit of success. But, there is a part of me that wants to find a true veggie burger that I like. My issue is that in my mind I can’t get past the fact that I am not eating a ground beef burger. Eating a veggie burger, so far, hasn’t given me that same cheesy, juicy, fatty flavor that I love. And, yes, I get that it’s the cheesy fatty part that I should try to avoid for health reasons. Hence the search for a veggie burger.

I have tried the Beyond and Impossible products with great results but because of the amount of sodium in those options (it’s crazy) I don’t see them as a healthy alternative to the occasional classic burger.

My friends are very aware of my burger quest so I get a lot of recipes handed to me to try. Some are better than others. I am always on the lookout. So, if you are reading this and have a recipe you want to share, please post it in the Facebook comments and I will give it a shot.

In the meantime, the recipe below is the latest submission. I am planning to give it a shot this weekend as I have been told they are really flavorful and good. We’ll see…

Black Bean Veggie Burgers
Adapted from Sarah Britton and My New Roots 
Read more…

Southern Shrimp Burgers

Southern Shrimp BurgersOn The Run With A Burger And A Bun
I have never met a burger I didn’t like, and I’ve had a lot of them. Not all of them have been good. But, in my book even a bad burger is better than no burger.

However, you can’t eat burgers all the time. Well, you can but you better have a cardiologist on standby. As I have gotten older, I have noticed that I am eating fewer beef burgers and instead opting for something different but still burger-like.

If you are looking for alternatives to the classic beef burger the good news is that there are plenty of options from turkey, to salmon, to black bean. And you could even try the meatless versions that are currently popular—just be aware of the sodium content. (Yikes!) One of my favorites is this shrimp burger. It is great when I want something burger-ish but also a little different.

This recipe is adapted from the Lee Brothers Southern Cooking cookbook. This was a book we explored in my cookbook club many moons ago and it still remains a favorite. Since the weather outside says it’s summer even though the calendar doesn’t, put off putting your grill in storage and give these a try this weekend.

Southern Shrimp Burgers
Adapted from Lee Brothers Southern Cooking
Yields 4 servings Read more…

George’s Garden Salsa

George’s Garden SalsaMy husband could live on chips and salsa. It is by far his most favorite thing in the world behind ice cream and tacos which is why whenever we discuss planting a veggie garden, I always have to include the components for salsa. I have been making fresh salsa from our garden for forever. But, it wasn’t until the kids went back to school this year that my husband figured out how to do it himself.

My other half is one of the many who have been working from home for the past eighteen months—this wasn’t too awful. Since the kids were doing distance learning, he occasionally had people to talk to when they chose to come out of their caves. And, he had the option to send them to the store in the case of a salsa emergency.

Now that school is back in person and the kids are gone, the only one he has left is the dog. And, she can’t reach the gas pedal. So, out of desperation and in an attempt to use the tomatoes and chilies that we have coming out of our ears, he made his own salsa. And, it’s actually really good. (I say actually because his experiments can be well, concerning.) His salsa is even better if it sits for a day in the fridge and the flavors are allowed to meld. Beware though, this salsa is hot. By his standards, if you ain’t sweatin’ it ain’t worth it!

There is no actual recipe for George’s Garden Salsa which means it’s a little different each time. Everything is done by eye and taste testing. But, I have tried to lay it out the best I can below. Feel free to mess with it as you see fit. Roast the chilies on the grill, dial back on the heat, or add some avocado…it’s your canvas to do with as you please.

For those who like their salsa a little less chunky, throw half of the salsa (or all of it) in the food processor.

George’s Garden Salsa Recipe
Yields 6 servings Read more…

Spicy-Marinated Chicken Tacos with Watermelon Salsa

Spicy-Marinated Chicken Tacos With Watermelon SalsaWatermelon Sugar High
I have a melon patch that I planted with cantaloupes and mini watermelons. Both varieties have apparently been enjoying the warm weather as the number of melons on the vine has tripled in recent weeks. One of those watermelons looks like it’s ready to be picked. But, I am hesitating.

Just like knowing which watermelon to choose at the store is difficult, knowing when to pick a watermelon from the vine presents its own challenges. I have an unfortunate tendency to pick a number of the things I grow too early—much to the detriment of my crop yield as well as my family, who tries to eat said crop yield. Nothing worse than an unripe melon when you are expecting the taste of sweet ambrosia.

Since this is the first time in a few years that my melon growing venture has been successful, I don’t want to screw it up. So, I have been looking everywhere on the internet to get tips on how to know when your watermelons are ripe for the picking. And, I have found some interesting suggestions.

The first is the same thing they tell you when picking out a melon in the store. Look for the yellow spot on the bottom of the melon. This sounds easy enough. But, I have chosen too many yellow-spotted melons that weren’t great to trust that trick of the trade too much.

Another tip is to look for the tendril on the vine closest to the melon stem. If it is dried up and brown, the melon is ripe. If it’s not, you need to be patient. Patience is not one of my virtues. The tendril next to my melon isn’t quite dried out yet. So, now I’m on tendril watch. Hopefully, my tendril dries up and the melon is sweet ‘cause I’m looking forward to this recipe for Spicy-Marinated Chicken Tacos with Watermelon Salsa.

Spicy-Marinated Chicken Tacos with Watermelon Salsa Recipe
Adapted from Eric Kim and Food 52
Yields 8 tacos Read more…