Black Bean Burgers & Rosemary Fries

For the black bean burgers:
1. Put the black beans, garlic, olive oil, salt and pepper in a blender or food processor and puree until smooth.
2. Transfer the black bean mixture into a large mixing bowl and stir in the breadcrumbs and eggs. The mixture should not be too dry to where it doesn’t stick together, but not too wet to where it won’t stay in a patty shape. Form the mixture into four 2″ in diameter black bean patties.
3. In a large non-stick frying pan on medium heat, add a small drizzle of olive oil. Once warm, drop in the patties.
4. After about 2 minutes, or once the bottoms are cooked through, flip the burgers and let them cook for another 2 minutes.
5. If you didn’t cook them all in the first pass, grease skillet and repeat until all burgers are cooked.
6. But patties onto buns. Top with your favorite cheese, vegetables and condiments!

For the rosemary fries:
1. Preheat the oven to 385 F.
2. Cut the sweet potatoes and russet potatoes into long spears, no more than 1/2″ thick.
3. In a large mixing bowl, toss the potatoes with the olive oil, salt, pepper, paprika and rosemary.
4. Lay potatoes out on one or two baking sheets in a single layer.
5. Cook for 15 minutes, then flip.
6. Cook for another 10-15 minutes or according to your desired texture.
7. Serve with your favorite ketchup, I mean condiment…clearly mine is ketchup.

Notes: If you don’t have breadcrumbs at home (I didn’t), simply blend up a few pieces of bread (even if it’s starting to get stale) and toss in some Italian herbs and salt to make them from scratch.