These are some strange times in which we’re living. Half the country is still in the throes of summer heat while the rest of us have to wear t-shirts and shorts to combat the midday sun but find ourselves reaching for our down jackets by the time the sun has set. Even harder than choosing an outfit for the day is deciding what to eat. Luckily, these veggie burgers combine the best of both seasons, making them the ideal transition food. They are light enough that they won’t weigh you down in the summery heat but they also contain enough spice that they’ll warm you from the inside once night falls. Not to mention that the mango slaw that is paired with them is one of the most delicious things I’ve ever tasted…and that’s saying a lot considering how deep my disdain for raw cabbage goes.
Recipe adapted from Moosewood Restaurant: Cooking for Health.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.