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On today’s episode of Cooking with Dad, Jason talks of how being vulnerable is a key step to reaching our destiny while making a delicious veggie meal.

2 Corinthians 12:9 – But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me.

Ingredients
1. 2 15.5oz cans of seasoned black beans, drained and mashed with a potato masher
2. 1 cup seasoned breadcrumbs.
3. 3/4 of an onion grated
4. 1 teaspoon of chili power
5. 1 teaspoon of Worcestershire sauce
6. 1 egg.
7. A sprinkle of sea salt
8. Olive oil, for oiling grill pan.
9. 1 tablespoon of butter
10. 2 to 4 Kaiser/hamburger rolls.
11. 1 to 2 medium size sweet potatoes cut into shoestring size sweet potato fries
12. 2 ½ cups of vegetable oil

Drain, but do not rinse, the black beans. Place them in a bowl and use the potato masher to mash them. Keep mashing until they’re mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt and Worcestershire sauce. Stir until everything is combined, then let the mixture sit for 5 minutes. 

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you’re using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side.

In a medium size sauce pan, you want to heat your 2 ½ cups of vegetable oil for your sweet potato fries. I generally lightly salt them before going in the oil, in which you put them in the oil until they have a golden brown consistency to them and they are ready to come out.

After your black bean burgers are done and your fries are cooked well. You can plate them. You don’t have to use kaiser or hamburger rolls, you can also use pita or not use any type of roll at all.
Enjoy.