'A Bridge Too Far'

In 1944, T. Moffatt Burriss of Columbia, then of the 82nd Airborne Division, participated in Operation Market Garden, the largest paratroop drop in World War II. Burriss, 89, is returning to Holland this month to jump out of an airplane once again ­— this

Gerry Melendez

Makes 4 to 6 servings


2 cups of well-cooked or canned beans; white, black, red or chickpeas

1 medium onion, quartered

½ cup old-fashioned rolled oats

1 tablespoon chili powder or spice mix of choice

Salt and pepper to taste

1 egg

Bean liquid or milk if necessary for moisture

Extra-virgin olive oil for frying


If using canned beans, drain and rinse well. Reserve liquid.

Combine the beans, onion, oats, chili powder, salt, pepper and egg in a food processor. Pulse until chunky but not pureed or too soft. Make sure the mixture is moist but not wet, only adding bean liquid or milk if needed. If time allows, let the mixture rest for a few minutes.

Wet hands and shape into patties. Fry on griddle or in a frying pan until nicely browned on each side, about 5 minutes.

Serve on bun with burger fixings.