Black Bean Burgers

This recipe comes courtesy of my friend Lexi, who has lived in Texas and Pasadena. I think she knows her way around black beans! These are super tasty burgers that freeze well, so you can make them and freeze for later. Not well suited for grilling, these are better pan fried in just a little olive oil. The bean paste is mushy and it requires that quick-searing heat to make a crispy enough crust that the burger won't fall apart. Topped with cheese and some spicy ranch, even my carnivore husband thinks these are a nice alternative to a meaty burger. Quick, protein filled, and low in fat. What could be better?

INGREDIENTS

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/4 cup bread crumbs
• crushed saltine crackers
  

- Process the beans with the onion and garlic until a chunky paste. Mix in a bowl (using your hands) with the egg, spices, and bread crumbs. Form into patties, and coat each side with the crushed saltines.
-Pan fry the burgers a few at a time in a teaspoon or so of olive oil (or even nonstick cooking spray works), making sure to form a crust on each side. Serve alone or on buns, with cheese and toppings.

Baby Cake

A congratulatory cake I made for a friend and their baby (June). The cake is almond with buttercream, and the baby, blanket, and blocks are fondant.

Fondant is tricky in the summer because it tends to get sticky the second day - no matter where it's kept. Refridgerated fondant will just become cold and sticky, fondant left out will be hot, sticky, and melty. The best thing to do is keep it cool after fashioning whatever it is, and then dust with a gentle brush of powdered sugar the next day if it is looking shiny or sticky. Fondant is an awful lot of work for something that is so ornamental and almost no one eats!