For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan. (Photo: Andrew Scrivani for The New York Times)
White Bean Burgers 2 cans white beans, drained and rinsed 2 tablespoons extra virgin olive oil 1 small onion, finely chopped Salt to taste 2 to 3 large garlic cloves (to taste), green shoots removed, minced 2/3 cup finely grated carrot 3 tablespoons freshly squeezed lemon juice ¼ cup finely chopped parsley 2 teaspoons minced fresh sage or thyme ½ cup fresh bread crumbs 1 egg, beaten Freshly ground pepper to taste Whole grain hamburger buns and the condiments of your choice
Sweet Potato, Quinoa, Spinach and Red Lentil Burger
NYT Cooking: It was just a coincidence that I had decided to broaden my repertory of vegetarian burgers for this week’s column and was busily testing recipes on the same day that a new Harvard School of Public Health study linking red meat consumption and early death was released. Then there was the news about pink slime in ground beef used in school lunches. The timing couldn’t%...
Baked Beet Chips - Pretty good recipe, but you have to cook them the PERFECT amount of time or they become either crispy black carbon chips, or soggy wet beet slices. Watch them carefully in the oven and if you take them out at the right time, they're actually really delicious!