November 2015

For great-tasting, cohesive burgers, we start by grinding tortilla chips in the food processor. We then pulse the beans with the chips so the beans maintain some texture. Eggs, and flour, which contains sticky amylopectin, help to hold the burger mix together. To keep the preparation simple, we add no-cook seasonings that bolster the Latin American flavor of the burgers. Letting the mixture sit in the refrigerator for an hour gives the starches time to soak up moisture from the egg, so the patties are easier to shape. 

This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.