Black Bean Burger with Sweet Tato Fries

note: I updated this post after some intense brainstorming, collaboration and research.

Like they always said, you're not really enjoying your food unless you're using both your hands and your face is hovering inches from the plate. K maybe that's not 100% true. But this black bean burger I made was pretty delicious even if it was falling apart on me. The other delicious black bean burger I've had in my life was also crumbly. Is this just the fate of black bean burgers, or is there something I can do about it? I'm still trying to figure it out. I tried to get it to stay together with an egg and some bread crumbs. Still not entirely successful. (but read on for my genius idea!)

black bean burger, sweet potato fries, avocado, tomato, and a bit of mayo!

Perhaps a more experienced black bean burger maker can read my work and point out my error(s). Also, just like in research, you can't just publish the results that are successful. You should still present your work so that others know what doesn't work.

I food-processed:

• 1/2 onion
• 3 cloves garlic
• a handful of cilantro
• a teaspoon of red pepper flakes
• one egg
• one can of thoroughly rinsed black beans

Then, I added another can of rinsed black beans and seasoned it with salt and pepper. As I created each patty (since I made/ate them one at a time), I took about 1/6 of the black bean goop and mixed in a tablespoon or maybe more of breadcrumbs. Then I cooked the patty on a lightly-sprayed medium-high griddle. I flipped it once the patty got a bit of a nice crust. I also toasted my bun alongside the patty. To make the burger more exciting, I added some nommy tomato and avocado.

Also, I was thinking, "Why should I try to keep the patty together? Maybe I should accept that black bean burgers fall apart and just find a solution to a closely related problem."  With this tweak in perspective, the answer was obvious: stick the black bean burger into a pita pocket. Then, the pita pocket will hold all the goodies and you won't have to worry your pretty little head!

Sweet potato fries are also a work in progress. After seasoning with salt, pepper, and olive oil, I cooked the fries at 425 for 15 minutes. They are definitely already delicious, but I need a way to make them crisp.  After reading and collaborating with several colleagues, I've gathered enough information to give me a good starting point.  First, the starch in the potato is the problem. It is essential to soak the (uncooked) wedges for at least one hour (but ideally overnight) in order to draw the starch out. Of course, make sure to allow the potatoes to dry before baking them.  Then, lightly coat the potatoes in corn starch. Follow with some olive oil, salt and pepper. Set the fries on your baking tray in a way that will provide adequate space for air circulation.  Bake at about 425 degrees for 15 minutes or so, then take the tray out, turn all your fries over, and bake for another five or ten minutes.

QED, bitches.