Heyo, how was your weekend?
Does it feel like everyone’s living for the weekend lately? Are we all working hard during the week then taking advantage of warm weather and lots of daylight for playing hard during the weekends? And living to post the evidence on the ol’ social medias? This is how my life wheels have been turning lately. Cook, photograph, play, repeat.
Over the weekend, I exchanged one spot of mountain for another. I left Reno on Friday, drove three hours south to Mammoth Lakes, CA, and pitched a tent for a couple of nights at Camp High Sierra. If you’ve never been, to the Mammoth area, I definitely recommend it! The landscape is completely breathtaking, with mountains and rock formations jetting up from the valley, and layers upon layers of mixed terrain and color.
The weekend activities consisted of gaping at the gorgeous scenery, a bike ride around all of the high elevation lakes, a trail run from the valley floor to a trail head above camp, a couple pints of Double Nut Brown Porter from Mammoth Brewing Company, campfire, camp coffee, camp scrambled eggs, and hot springs both in the Mammoth area and in Bridgeport on the drive back.
The getaway was a nice refresher and a reminder of how amazing mother nature is – just how crazy is it that hot minerally water bubbles up from the earth and creates natural hot tubs for our soaking enjoyment? And how well we can all live with no insulation, internet connection, or easy bake oven. One of my brother’s friends, who is a retired philosophy professor, told us years ago, “the greatest truth in life is campfire and beer.” I’m thinking I agree.
Wanna know something silly? I haven’t had a meat burger the entire summer. But veggie burgers? Hot topic in life lately. I’ve got my mind on the veggie burger and the veggie burger on my mind.
These ones are spicaaaaaay (you can adjust the heat accordingly)
And meataaaaaay (in the most meatless of ways).
I chopped up a chipotle (or as I like to call them, “chipOHddle” chili to give a little kickerooski to the burg. They’re real simple. Basically just black beans, rice (because: complete protein), the chipOHddle, a little onion and garlic action, and some cumin. Moosh everything together in a bowl, patty it up, sear it in the trusty cast iron, and boomdizzle: meatless protein burgers for all mouths and palates.
Serving options! Let’s talk.
You can do a double-duty spice action by whipping up a chipotle yogurt sauce to put on top, or a little guac, perchance some salsa or a spread of hummus…bun/no bun, lettuce/no lettuce….tomato/no tomato. All sorts of options for that burger of yourn. I kept my toppings simple with a little avo, red onion, and baby arugula.
Looking for a complete protein burger sans the meat?
Hop over to eHow and get the full tutorial for How to Make Spicy Veggie Burger Patties, or simply follow the recipe below: