By First week after release. The book went to its second printing on Wednesday. Sarah called Thursday and said, "Brenda. This is going to be a thing." I said, "Sarah. I need to drive a truck tomorrow." She laughed. I drove a Des Moines run Friday. Normalcy. The world of freight did not know or care that I had a book. I had three deliveries, two pickups, and a 14-hour day. My back was tight by 7 p.m. I ate leftovers in the cab. I slept in my own bed. The truck is a cathedral. It is a quiet place. It is where I write in my head. It is where I have always gone to think.
Prom was Saturday. Amber in the navy dress, her hair up, earrings Gayle gave her. Eli Jensen at the door in a suit a size too big, holding a corsage and a nervous smile. Dave took ten photographs. Gayle came for the pre-prom photo session, which I had not expected. She wore lipstick. She handed Amber a silver bracelet that had been Darla's. "Your mother wore this to her prom." Amber put it on. She looked at her wrist and at Gayle. Gayle said, "I have been saving it." Amber said, "Thank you, Grandma." They did not hug. They did not have to. The bracelet was the hug.
Amber and Eli went to the prom. They came back at 12:30 a.m. Amber was laughing. She had danced, she said. She had danced with Eli, she said, but also with Madelyn and the girls, she said, and her favorite song had been some pop song I have never heard, and the dinner had been chicken and bland and the cake had been too sweet, and she had loved every minute. She said, "Mom. It was a good one." I said, "I'm glad, baby." She sat at the kitchen table with me and ate a grilled cheese (there is a theme this spring) and we did not say anything else. She went to bed. I stayed at the table for a while. I thought about Darla at seventeen. I thought about Amber at seventeen. I did not cry.
Cookbook update: three more printings scheduled. A local public radio station in Omaha wants to interview me. Sarah says a morning show in Minneapolis called. I said no to TV again. Sarah says I cannot say no to TV forever. I said, "Watch me."
Justin has been quiet this week. I asked him what was up. He said, "I don't know, Mom." I did not push. He will talk when he talks. He hugged me Saturday morning without a reason. That is Justin language. That was the conversation.
Grilled cheese showed up twice this spring without me planning it — once in the cab of my truck and once at midnight with Amber after prom, and I’ve come to think that’s not a coincidence. There is something about the end of a long day, or a long week, or a long emotional stretch, that sends you toward something simple and made with your own hands. This veggie burger has become that thing for me on the nights when the refrigerator has leftovers and nobody has energy for anything complicated — it comes together fast, it fills you up, and it sits right. Make a batch on Sunday and you’ll have something real waiting for you all week, no matter what the week decides to bring.
The Best Veggie Burger
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 6
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1/3 cup breadcrumbs (plain or whole wheat)
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil, for cooking
- 6 burger buns, for serving
- Toppings as desired: lettuce, tomato, avocado, mustard, mayo
Instructions
- Mash the beans. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth with some chunks remaining — texture helps the patties hold together.
- Mix the base. Add the cooked brown rice, onion, bell pepper, garlic, breadcrumbs, egg, soy sauce, paprika, cumin, black pepper, and salt to the bowl. Stir until fully combined. The mixture should be firm enough to shape; if it feels too wet, add breadcrumbs one tablespoon at a time.
- Form the patties. Divide the mixture into 6 equal portions and shape each into a patty about 3/4 inch thick. Place on a plate and refrigerate for 10 minutes to help them firm up.
- Cook the patties. Heat olive oil in a large skillet or cast iron pan over medium heat. Cook patties 5–6 minutes per side, pressing gently with a spatula, until a deep golden crust forms on each side. Do not rush the flip — let the crust develop before turning.
- Rest and serve. Transfer patties to a plate and let rest 2 minutes. Serve on toasted buns with your preferred toppings.
Nutrition (per serving)
Calories: 310 | Protein: 12g | Fat: 8g | Carbs: 48g | Fiber: 7g | Sodium: 480mg