Katie and I made these burgers for Larry and Les. Yum! They’re easy to make, too. We served them on honey wheat buns instead of on ciabatta.
– The bean salad is excellent, and Larry loves it. I used two cans of aduki beans in place of the kidney and the black eye peas.
– I wasn’t paying attention while making the crisp and grabbed the baking soda instead of the cornstarch. Bleah. It had potential.

• Seared Turkey & White Bean Burgers (Fine Cooking #58, July 2003, p. 86C)
• Mixed Bean Salad with Sun-Dried Tomatoes (Cooking Light, September 2004, p. 213)
• Pear & Brown Sugar Crisp (Fine Cooking #23, November 1997, p. 70)