It's been a while.  I just logged onto my site and the friendly little gator mascot in the corner reminded me my last post was in April.  April... May... June.... I counted in my brain. And now it's July.  That makes three months. Yikes. 

It's funny how time sneaks away from us.  I always think there is going to be more time tomorrow, or next week, but unless I make time for what I intend to do, somehow the day is lost in laundry and Pablo and a coffee with a friend and, suddenly, a sleepy episode of Friends on the couch with the hubby before bed. 

But here I am now and here you are, and how good it is to be back! In the last three months a lot has happened.  My first year of teaching is finished. It ended in a water gun fight with the kids before sending them away on the busses. Yes, my school is awesome.  Pablo has made all sorts of doggy and people friends and has gotten into all sorts of trouble (yesterday he ate a stick of butter).  One of mine and Ethan's best friends got married in a beautiful wedding filled with love last weekend in Otisfield, while in Aroostok County family on my dad's side flooded in to celebrate the life of my amazing Aunt Becky.  And in kitchen news -  I've gotten a renewed love for veggies. 
I'm gonna just go ahead and put it all out there - I used to think veggie burgers were lame. Wimpy.  A pathetic excuse for a meal. A poor replacement for a juicy hamburger.  A thing that healthy people ate that made them feel sad inside. 

But then Ethan suggested we be healthy people. 

This sweet potato burger is healthy - I promise - but it isn't wimpy or pathetic and I don't feel sad when I eat it.  Actually, Ethan was full after eating just one last night (not that he could resist a second, though).   And the whole time we ate we were "mmmmmm"ing and licking our fingers and doing those sighs you can't help but do when you know you have discovered a recipe that is pure gold and you never want to stop eating it
Look at those beauties.  So fat and juicy and golden-y.  Wanna know what's inside of them? Five simple ingredients. Sweet potato. Black Beans. Salsa. Taco Seasoning. And a BIT of flour. Yup, that's it.  

And then when you add the avocado and feta mixture on top - dubbed "fetacavo" by Ethan - you are literally holding a handful of superpower health food.  Vitamins abound. You probably get younger and healthier with every bite.  And even if you don't, you'll get happier. Because these things rock. 
You can serve these burgers on anything you like, really.  Or you can eat them bun-less. But if you have never tried eating a burger with an english muffin for the bun, I urge you - no, BEG you - to toast one up and try it.  Holy moly.  The buttery flakiness will just blow your mind.  I have now started eating ALL of my burgers on them.  Even the meaty ones. 
As it turns out, Ethan's suggestion that we try to eat healthier turned out pretty darn good. It got us out of the tired routine of "How many times can we eat chicken in a row?" that we had fallen into from the busyness of life these last three months. Thanks to his suggestion, we've eaten creamy curries and spicy stir-fries and fresh fruity desserts.  And of course, we discovered this burger.

This Independence Day, first remember that the day isn't about food.  It's about our wonderful, amazing, freedom in this great country of America.  Be thankful.  Then, cherish the fact that you have the freedom to eat any food you want with your family and friends.  And use that freedom to choose this burger. Happy Fourth, friends! :)

Love well and eat well,

Recipe for Sweet Potato Black Bean Burgers with Fetacavo
Adapted from Hannaford Fresh 
Ingredients (serves 6)
  • 1 large sweet potato - between 2 and 2 1/2 cups
  • 1 (15.5 oz) can low sodium black beans 
  • 2 Tbsp salsa
  • 1/2 cup flour
  • 2 Tbsp taco seasoning
  • 1 cup bread crumbs
  • 2 Tbsp olive oil
  • 1 avocado
  • 4 Tbsp feta cheese
  • 6 english muffins

  1. Bring a medium pot of water to a boil.  Meanwhile, peel and chop the sweet potato into small pieces.  Then, boil the sweet potato until soft and easy to mash, about 8-10 minutes. Drain the water.
  2. Combine sweet potato, black beans, flour, salsa, and seasoning in a medium bowl and mash until the sweet potatoes and black beans are mostly all smushed. Pop the bowl in the freezer to allow the sweet potato to cool down.
  3. Peel and cut the avocado and put it in a small bowl.  Add the feta and smash it together. 
  4. Take the burger mixture out of the freezer.  Form 6 large patties. 
  5. Pour the bread crumbs into a small bowl.  Coat the patties lightly with bread crumbs 1 at a time. 
  6. Once the patties are coated, heat olive oil in a large frying pan over medium heat.  When it begins to pop, place the patties into the pan and cook on each side until they are golden and heated through, about 3 - 5 minutes.
  7. Toast the english muffins.  Place the patty and a generous helping of fetacavo inside the english muffins.  Then ENJOY!



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