Serious Eats - seriouseats.com

@quickmealhelp, we hope you like the book! Most of the recipes, like our Meat Lite recipes here on Serious Eats, can be tweaked for vegetarians, too, by doing what you already do: prepare the animal proteins separately and add at the end. Several of the recipes are just as good in strictly vegetarian form (try 3 bean chili or the African peanut stew and any of the egg recipes). Sounds like you'd also be interested in Ivy Manning's new book (nope, Joy and Ivy are not related) The Adaptable Feast, which has recipes for meat eaters and vegetarians gathered at the same table. Have fun!

irishnyc, I think Joy is recommending boiling the beans until done to your taste, taking them off the stovetop and moving them to a preheated 250 degree oven. Turn the oven temp off and let the beans cool completely as the oven does, too. So you boil to cook first and then place in a hot, but off (cooling) oven to finish.

oliveevilo,
I'm co-author of a book called Almost Meatless: Recipes That Are Better For Your Health and the Planet (Ten Speed Press 2009) so I do, in fact, promote good healthy eating as a lifestyle, not a diet. I'm, a proponent of knowing where your food comes from, and a believer in sourcing good quality food from trustworthy sources. My husband and I are both runners: I've completed two marathons, he's training for his ninth. Please don't assume that because I enjoy a piece of fry bread, for its culinary culture and tastiness, that I am a nutritional dolt.

I am aware of the controversy around fry bread and the extremely high rates of diabetes in Native American communities. I know that its ingredients are not from the gospel of good food. But this simple post was intended to celebrate a discovery on a cool trip to Santa Fe and to cook with a small quantity of good quality flank steak for four.

I don't pretend to not enjoy a treat sometimes, and a treat can certainly be light on meat.

You're right, fry bread was an invention of necessity to keep people from starving, but over time it has been regarded by many (not all) as an edible symbol of the perseverance of a people. The fact that people eat entirely too much of it is irrelevant to the context of this recipe today.

Mitch Prensky's burger at Supper was an unexpectedly awesome discovery at brunch one Sunday. One of the best burgers I've tasted in a while. Also fond of the burger at McCrossen's Tavern. It's unfancy, unfussy, well-constructed, plus good fries.

Joy, sounds like a perfect solution. Love the pickled vegetables.

@atammal, not a dumb question at all. No pre-cooking required. The burger gets good and hot and completely cooked with the pan sear/oven bake. I tested with just a longer pan sear, too (about 5 min per side). Also a success, yielding a more "medium" temp for the lamb. I took the temps of the center of the burger with a meat therm in all cases and you are guaranteed in the clear! (think meatballs)

@lgwapnitsky I intended for these to go on the grill initially, but changed course when it was too bloody hot outside to stand aside a grill. Unlike the Beef Bulgur Bean burgers in Almost Meatless, which head straight for the grill, these are a little softer in texture, and benefit from the sturdy surface of the pan. If you do try grilling, I'd suggest cutting back a bit on the bulgur, or letting it dry some before forming the patties. Have fun experimenting!

Slice them thin and add them (raw) to salad. They are zippy little tidbits. Really great if you're using a semi-sweet vinaigrette and/or including goat cheese in your salad.

RegrettableFoodie, beauty really is in the eye of the beholder. I really like this picture- you prob shouldn't look at it anymore.

Sammie, I think Lidia, and her food, is terrific. Her recipes never fail me. She is the real deal.

This is one of my favorites from the book. It's amazing how far such a small amount of meat will go. This recipe drives the point home. Lamb adds flavor particularly well.

megannesta, I agree with dmarina re: the oven temp. Here's another recipe that I developed for my blog. Bake at 300. http://crumbsonmykeyboard.com/2008/06/02/manolos-and-macarons/

Michele, good one. I'm having flashbacks- the good, the bad, the ugly- of my own proficiency exams in culinary school. Still makes my stomach churn a little remembering it all... I think I'll go make a PB&J for lunch.

love the bread cubes for mopping everything up when it's all gone.