I’m entering my second week of interning at Serious Eats and I’m already feeling the strain of summer in the valley. The tiring commute that steals 3 hours away a day, my money being sucked into a black hole of no return, laziness, excitement for something new and utter boredom. Working four days a week has not been enough to entertain me; I still feel jittery when unoccupied and bored when not hanging with friends — something that doesn’t occur very often anymore. The sizzling heat that I love so much has not yet arrived and the damp, chilly air of last week refuses to leave even though the rain has already petered off. I know I should be starting something, learning something new but I feel quite unmotivated to push myself into a challenging direction and surrender the ease in my days. Surprise, surprise.
I started looking through one of my former favorite blogs and have become slightly inspired again, though. Inspired enough to write this post and talk a little bit with myself in a productive way. It’s about time that I start cooking again and practice my photography and kitchen skills. There’s nothing like a diligent visit to the grocery store to restore some vigor. Cooking is an easy way to nudge my brain and tell it to come back from sleep mode.
Anyways, while I have yet to cook anything at home, I still have a good stock of photos of dishes I made while in school that I didn’t have time to post until now.
This veggie burger was one of many that I’ve consumed in the past few months. I’ve become hopelessly addicted to veggie burgers and I’m not sure how. They’re just so savory and delicious while still delivering the meaty satisfaction of a beef patty. I feel a little less guilty about them and they’re easier to finish off on schedule than a large package of ground beef. This one features some feta and Tahini to give it a Mediterranean flair I suppose and to dress it up a little from being just an ordinary veggie burger.
1 frozen veggie burger patty
1 pretzel bun, split
1. Microwave patty for approx. 1-2 minutes. Then crisp up in fry pan for about 3-4 minutes , flipping to brown each side — no oil necessary.
2. Split your pretzel bun and toast in toaster or in another pan.
3. Cut ends of cucumber. Then, with a vegetable peeler, slice thin slivers of the cucumber, lengthwise. Don’t use the first slice as that will be all skin, no flesh.
4. Slather Tahini onto top pretzel bun. Place hot veggie burger onto bottom bun then top with a thin square of feta or about one and a half tablespoons of crumbled feta. Pile on slivers of cucumber and arugula and then cover it all with the top bun. I suggest holding the burger together with a toothpick until ready to be eaten.