Late summer is my favorite season for two reasons— fresh tomatoes and fresh corn on the cob. Personally, I like to eat corn on the cob raw and I’m surprised how many people look at me like I’m from another planet when I tell them this. If you haven’t already, I encourage you to give it a try— just husk and munch. I’m also surprised how many people think that boiling corn is the only way to cook it. If you ask me, boiled corn on the cob is dreadful. It’s usually over-cooked, chewy, and just plain tasteless. I can’t think of a better way to ruin a beautiful vegetable.

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I don’t know about you, but now that days are hot and summertime is officially upon us, I’ve got a hankerin’ for a good burger. As we fire up our grills for the season, I’m on a mission. I want to make to the most outrageous, delicious, veggie burger on the planet. I have to admit, before now, I’ve never made a homemade veggie burger. I’m not sure exactly why. Perhaps because it’s just too easy to pull out a frozen veggie burger and slather it up with all the juicy fixins— ketchup, mustard, pickles, tomatoes, avocado, green chili— and voila— summertime burger! But still, those boxified veggie burgers can’t possibly be as good as homemade veggie burgers, can they? I’ve had some good ones, and some bad ones. I guess it’s the principle of it— I rarely eat pre-packaged, pre-made foods, so why do I settle for frozen veggie burgers? I’m certain home-made burgers would be better for us, and would probably taste a whole lot better too. But let’s face it, when it’s 4pm on a Saturday afternoon, and your friends call you over for an impromptu BBQ, what are going to do? Run inside and whip up a homemade veggie burger? Probably not.

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