Black Bean Burgers

Again, this is from America's Test Kitchen's Healthy Families Cookbook. We eat them on hamburger buns with the typical hamburger fixin's or on a bed of salad greens. Tasty.

2 slices high-quality white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs, I use whole wheat)

2 cans black beans, rinsed

2 large eggs

3 T. olive oil

1 t. cumin

1/2 t. salt

1/8 t. cayenne pepper

1 red pepper, stemmed, seeded, and chopped fine

1/4 c. minced fresh cilantro (or 1 T. dried cilantro)

1 shallot, minced (or 1/2 onion, minced)

1. Adjust an oven rack to the middle position and heat the oven to 350 F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature. (I never toast the crumbs. I just pull them from the freezer and use.)

2. Place 2 1/2 c. of the beans in a large bowl and mash them with a potato masher until mostly smooth. (I used the food processor.) In a separate bowl, whisk the eggs, 1 T. of the oil, cumin, salt, and cayenne together.

3. Stir the egg mixture, tossed breadcrumbs, remaining 1/2 c. beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Divide the mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties.

4. Heat 1 T. more oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay half o f the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the burgers to a plate and tent loosely with aluminum foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.

Chickpea Cakes with Cucumber-Yogurt Sauce

This is something Ryan and I love (the boys, not so much). It is from America's Test Kitchen's Healthy Family Cookbook.

2 slices white sandwich bread, torn into pieces (or about 1/2 c. bread crumbs--I use whole wheat)

1 cucumber, peeled, halved, seeded and shredded

salt and pepper

1 1/4 c. Greek yogurt (or strained plain yogurt)

6 scallions, sliced thin

1/4 c. minced cilantro (or 1 T. dried cilantro)

2 cans chickpeas, rinsed

2 large eggs

10 teaspoons olive oil

1 t. garam masala

1/4 t. cayenne pepper

1 shallot, minced (or 1/2 onion, minced)

lime wedges

1. Adjust an oven rack in the middle position and heat the oven to 350 F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature. (I never toast my crumbs; I just scoop them out the of the bucket of crumbs I keep in the freezer.)

2. Meanwhile, toss the cucumber with 1/2 t. salt in a colander and let drain for 15 to 30 minutes. Combine the drained cucumbers, 3/4 c. of the yogurt, 2 T. of the scallions, and 1 T. of the cilantro in a bowl and season with salt and pepper to taste.

3. Pulse the chickpeas in a food processor to a coarse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 T. of the oil, garam masala, cayenne, and 1/8 t. of salt together. Add the processed chickpeas, breadcrumbs, remaining 1/2 c. yogurt, remaining scallions, remaining 3 T. cilantro, and shallot until just combined. Divide the chickpea mixture into 6 equal portions, about 1/2 c. each, and lightly pack into 1-inch-thick patties. (I always end up with about 8 when I measure by 1/2 c.)

4. Heat 2 t. oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the cakes to a place and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining 2 t. oil and remaining cakes. Serve with the cucumber-yogurt sauce and lime wedges.