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Smoky Black Bean Burgers With Herb Yogurt Sauce

Smoky Black Bean Burgers With Herb Yogurt Sauce

I’ve been writing a recipe column for Today’s Dietitian, and September’s edition features a somewhat controversial veggie from my childhood days  the beet.

Grated beets

As I wrote in my column, the discord stems primarily from parents with rather differing opinions about the beautiful, but dangerous, late summer vegetable. You see,

“Beets were my mom’s worst nightmare. The juice stained her cutting boards, tie-dyed her kids’ white T-shirts, and left her scrubbing the kitchen counters until her hands turned pink. On the other hand, beets were my dad’s favorite vegetable. They were one of his continuously best-growing crops in the family garden. He loved nothing more than staining his hands as he pulled the beets out of the ground each year, and he had an affinity for their taste that my mom couldn’t match. And unfortunately, my mom had cleaning skills that my dad couldn’t match, so every summer there was a comical bone of contention that surrounded beets.”

This had always left me unsettled about my own opinions for beets. I’ve always enjoyed, but not longed, for their flavor, and I’ve always sort of shied away from the mess they tend to create.

However, in recent years, I’ve developed a newfound love.

Smoky Black Bean Burgers With Herb Yogurt Sauce

After one small one went into this recipe for tabbouleh, I was sold. That color! It’s flavor in the dish was not super memorable, but the hue it lent to the entire bowl certainly was. From then on, I would find ways to employ the beet’s beautiful color, and do so in a way that wouldn’t destroy my counters. And white t-shirts, because unfortunately, mom isn’t buying those anymore.

This recipe for Smoky Black Bean Burgers utilizes the food processor to keep the mess at a bay, while enabling beets to add color to a veggie burger that’s hard to forget. Here, the veggie adds adds a hint of sweetness that goes perfectly with the smoky paprika, as well as the parsley herb sauce that tops it all off. (Note, feel free to use any summer herb that sounds good to you. I vote for basil as an alt.)

Head on over to the digital edition of the mag for the recipe! 

Basil and Black Soybean Hummus

Herb and Black Soybean Hummus

Slowly. Day by day. I’m getting one step closer to turning into a cucumber. A cucumber who’s getting married to a bottle of vinegar. Sometimes the onions walk in, and the tears of joy cry down on this union. I’m just waiting for the tomato to make it official.

Unfortunately, tomato season rarely coincides with cucumber season, except for a few dangling days at the latter one’s end. But that’s okay. I don’t want to be officially wedded to vinegar. And I don’t I very much like the sound of calling myself a cucumber either. Nor do I really like where this paragraph is going. So let’s cut it at that.

However, I have been eating a ton and ton of cucumbers. Averaging 1-2 per day. And still waiting on the perfect tomato to join them in my bowl of vinegar.

Basil

Though I’m longing for tomatoes to come join my cukes, it’s hard to say eating gets much better than now, in the late months of summer. Fortunately I live in a city submerged with farmers’ markets, and can also retreat to my mom’s house, currently flooded with cucumbers.

With all of the summer produce coming in, this calls on the need for protein-packed dishes to pair with it.

Nearly as easy as slicing a cuke, hummus forever remains one of my go-to’s.

Summer basil

This particular hummus differs from your classic chickpea version by using black soybeans, a high protein legume that tastes kind of like black beans. For that reason, this to me naturally went very well with guacamole and salsa, too. Feel free to swap the basil for cilantro to stick to a full-blown Mexican theme.

Herb and Black Soybean Hummus I went with basil because that’s what was in the garden, and I was initially envisioning this spread on a sandwich with thinly sliced cucumbers. Also snapped a few photos of my lovely friend Laura while picking it. You choose what to put it on. Just don’t forget the scallions on top.

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