Creole Sweet Potato and Black Bean Burger

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Here in Virginia it is starting to look like spring. Thank goodness for that, I was starting to wonder if it would ever get here. The beautiful blooms on the trees and the way the birds and other animals are acting there is no doubt that it is here to stay. With spring just now opening its eyes  and summer not far behind, I love to make  food that reflects that. It is time to do some grilling.  For us Catholics, we cant just throw a big old steak on the grill and call it a day. Hopefully no one forgot we are still in Lent. That is why I made you this black bean burger. That is right guys, I got your back and I know you have mine.

Enjoy spring guys, and this delicious black bean burger I know I will.012

 

Creole Sweet Potato and Black Bean Burger

Ingredients:

1 tablespoon olive oil
1 large sweet potato diced
1 medium Spanish onion diced
1 teaspoon Tony Chachere’s Creole Seasoning
1 cup oats
1 egg
1 14 oz can black beans rinsed and drained
2 tablespoons olive oil

Directions:

Preheat oven to 375 degrees
Toss olive oil, diced sweet potato, onion and Cajun seasonings together on a baking sheet. Roast for 30 minutes or until sweet potato is soft. In a food processor combine oats, egg, potato mixture and black beans. Pulse until combined. Form into patties and refrigerate for at least 30 minutes. Heat skillet on medium and cook burgers 5 minutes per side. Add cheese or other condiments that you want such as lettuce or tomato.

 

Peace be with you,

Veronica