Video Transcript

Hi, I'm Chef Jeff Trombetta from Norwalk Community College in Connecticut. And today I am going to have a black bean burger with mozzarella. These are not only going to be a black bean burger, these are going to be black bean burger sliders. What we have here is you can use canned black beans but I have dry black beans that I soaked and cooked. And I drained them. I try to keep them relatively dry. Cause if you want a patty that handles well you are going to have to keep it dry cause you don't want it falling apart. So this is a really dry mixture so we're looking pretty good. And I can even add moisture if I need to. So lets get some ingredients in here. A little garlic, a little jalapeno. And a little oregano with sage. I like that it absorbs moisture. Parsley is a good little tool. And also I have spinach powder here. But I don't think I'm going to need it. Cause I'm trying to avoid any flour or cornstarch, or potato starch. Or anything like that. But the spinach powder is very dry and it will absorb some excess moisture if need be. But this is pretty good. Okay so we are just going to blend that in. Don't forget your salt cause there's no salt in here yet. And a little bit of pepper but we have the jalapeno peppers. Lets get a good mash on that. But it's really nice paste. I can even afford to add a little moisture. I'm going to add a little red pepper puree. That will add more flavor. It has a little oil in there. We're going to get some shallot in there, it's like an onion. Just a little sweeter, a little milder. So everything is chopped nice and small. A little more salt. So we are going to make some sliders not too big. It's about a half scoop. So give it a little shape. Don't make them too thick cause you want them to heat up in the center. That's that. So lets get our butter starting to brown. Okay so that's dredged. Now we, if you can pat it, shake off the excess. So lets go to the pan. There you go. Shake off the excess there we go. Alright try to work quick because you want to kind of play a little game with yourself. You want to be done with all these patties by the time it's ready to flip the first one. And always check your butter. Let them cook a little bit. They're nice and loose. Needs a little butter a little more fat. Going to top it off a little bit of olive oil. I can tell that I got some browning so I'm going to start to flip them. There we go that one was last. This one's ready I can tell. Tilt the pan, help yourself. I got it on high heat the whole time cause I want to get crisp. Alright what we are going to do is we are going to take our cheese and put it on there. I'm going to go with a little bit of a lid to help melt that cheese. Turn it off so I don't burn it. I'm going to let that sit for a little bit. Now how do they look? I think they look pretty good. So I'm going to get them on a bun. I'm going to garnish the plate and start by laying down some dandelion greens. Serves as a nice bed. So I'm just taking off the bottom stem. Lets take our buns and put them down. And lets take our spatula and get these up without too much disruption. Look at that. Over sized, mozzarella is nice and stuffy. Mozzarella is nice and stringy. So there's not a lot of bread here. It's more black bean burger then bread. I'm going to make a customer choice by giving them the tomato for the moisture. It's a black bean burger, it's going to be dry. It's not going to be juicy beef burger. Now a little radish rose there. Try to highlight that, put it on some celery leaves. Take some of these red onions and put them around. And that is a black bean burger with mozzarella. Lets take a bite. I'm Chef Jeff Trombetta. And remember it's just good cooking.