summer veggie burgers

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cooking in season / recipes
summer veggie burger |

I have been on a quest for a homemade veggie patty for… like… ever. I’ve tried a kazillion recipes in the past few years and they are all perfectly yummy but rarely hit highs across the board. Sometimes, they fall apart. Sometimes, they are ingredient heavy. Sometimes the 9yo 10yo won’t come within inches of them. Sometimes they are ONLY yummy if you can serve them with a perfect combination of go-withs.

This recipe (originally posted last summer) is still a favorite and we busted it out as soon as we got our first eggplants in the CSA box. They are versatile, freezer-friendly, egg-free, and perhaps most importantly, both kid AND adult approved.

summer veggie burger 2 |

Summer Veggie Burgers
makes 10 slider-size patties

2 tablespoons olive oil, divided
2 medium eggplants, cubed
1 cup grated sharp cheddar
1 cup panko bread crumbs
salt and pepper

  1. Warm 1 tablespoon of olive oil in a large skillet.
  2. Add cubed eggplant to skillet and cook over medium heat, stirring occasionally until golden brown and tender.
  3. Salt and pepper eggplant to taste.
  4. Set eggplant aside to cool.
  5. Place cooled eggplant, cheese and bread crumbs in food processor and pulse (6-8 times) till eggplant breaks down to small bits. Note: do not puree or pulverize.
  6. Place eggplant mixture in fridge to cool for at least one hour or until ready to cook patties.
  7. Divide mixture into round balls and form patties (¾ inch – 1 inch thick).
  8. Add remaining olive oil to skillet.
  9. Brown on both sides, squishing to desired thickness after first flip.
  10. Serve with your favorite burger dressings.


We like our burger fixings simple. Mayo, fermented dill pickle slices & a single tomato slice make the eggplant-patty shine marvelously. Our late-night burgers (aka cravings) get paired with a thick slice of sharp cheddar, pickles, red onion and BBQ sauce.😉

If you are freezing portions, make sure to wrap the patties individually to facilitate short-notice dinners and quick weekend lunches.

tomatolandia: what comes first?

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preserving the seasons

I am not sure what kind of shape my tomatoes are going to be in tomorrow morning, but I suspect that they will be very, very, VERY ripe. Although my most coveted pantry is item is crushed tomatoes, I find that knocking out a batch of Basic Tomato Sauce first helps start my weekend processing without wearing me down. No blanching or peeling! I can usually get through a solid 6-7 lbs of the most ripe tomatoes as soon as I get home with them. This helps reduce any anxiety about wasting produce (for everyone in the house) and buys me some time as I figure out a plan for the other 13-14 lbs.

2016: I’ll be using the coarse screen on my food mill this year so that I can achieve a chunkier sauce that will hopefully be more versatile year-round.

all of the tomatoes

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cooking in season / preserving the seasons

This will be my fifth season of putting up tomatoes for my homemade pantry! I’m excited to get my sad, sad pantry back into top form, so stay tuned this coming weekend as I blanch, peel, and prep my first 20 lbs worth. I’ll start with a tentative plan tomorrow (on the blog) with links to some recipes and will be posting on Instagram and Twitter all weekend long with my favorite hashtag of the summer season – #tomatolandia.


20 lbs looks like this

P.S. Scroll on down to my tag list and click on #tomatolandia to check out posts dating back to 2012 (the beginning of my homemade pantry efforts).

to all the dads

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Hope you all have awesome days doing (and eating) your favorite things and relishing in the attentions that you deserve. 

To my own beloved parenting partner: She is awesome and that has everything to do with what you do on the daily. Besos.

To my papi: Te adoro y extraño… diario. Besitos. 

on weekend cooking

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Weekday cooking and weekend cooking are completely different beasts. Monday-Friday it is about sustenance and fuel. MUST GET FOOD IN BELLY. There is simply more of work and life that makes the relatively simple of act of getting food into your belly *seem* harder so we reheat, assemble, and indulge in the world of quick.

Weekend cooking though? That is when I get to recharge. I can slow down and listen to some lectures ir a podcast. I can bust out the cookbooks and take up as much space as I need. I can contemplate the kind of week I want next week to be. I can prep and plan in hopes of making the eating part of the next Monday-Friday feel less rushed.

It has been weeks since I have had the mental and physical energy to indulge in a full day in the kitchen and I am going to relish every second of it.

#NP Great Presidents from The Great Courses
Making Harira from Heidi Swanson’s Near & Far
Looking forward to cooking for my mama at the end of the month.


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I feel like I have been talking about getting back into a groove for at least a month… maybe longer. 2016 has been exhausting so far! I’ve managed to scribble lofty what to eat lists, but nothing anywhere close to my more regular meal plans. I had illusions (delusions) of a quick adjustment period when we started homeschooling, but now see that we are gonna have to really rework the hows and whens of all our stuffs – when to cook so I can get our fridge fully stocked with meals, how to squeeze in creative time so I can recharge… even the where to work is up for a re-do.

We’ll be wrapping up her first “semester” next week and will be going into our summer mode starting in May. The time to embrace this new lifeflow couldn’t be better. She’ll have a lighter workload. I’ll have more flexibility to try out different routines. And we’ll all be more chill once we can get back to our daily swimming. Just need the rain and grey to let up now.

P.S. I totally just blogged frok my phone.😉