Burger mania with Talia Nunez

(WTNH) - Burger mania with Chef Talia Nunez

Spicy Black Bean Veggie Burger
Ingredients:
1 (15.5 oz) can black beans, rinsed
1 garlic clove
½ to ¾ cup vegetables
1 cup quick cook oats
1 tbs olive oil, separated
1 tsp chili powder
½ tsp ground coriander
dash salt
dash ground cinnamon
pinch cayenne pepper

Method:
In a medium skillet, heat one half of the the olive oil over medium-high heat. Add the vegetables, chili powder, coriander, salt, cinnamon and cayenne pepper. Sautée vegetables for 3 minutes. In a food processor, combine black beans, garlic, sautéed vegetables and puree. Slowly add the quick oats (about 2 tablespoons at a time). Then mix. Continue this process until the mixture is a thick consistency. In the medium skillet add the other half of the olive oil or spray the pan with nonstick cooking spray. With your hands make veggie patties. Place them in the pan. Cook them about 3 minutes on each side.

Pesto Cheese Stuffed Beef Burgers
Ingredients:
1 lbs. ground beef
2 tsp olive oil
1 garlic clove minced
1 tbs dried rosemary
4 teaspoons shredded mozzarella, separated into 4 (one teaspoon each)
Pesto

Method:
Heat the grill. In a bowl, combine the beef, olive oil, garlic and rosemary. With your hands, make 8 flat patties. On four of the patties, add one teaspoon of shredded mozzarella cheese. Place the four empty patties on top of the four patties with cheese thereby making four burgers. Pinching the ends of the burgers seal the patties. Put on the hot grill. And, grill about 3-4 minutes per side. Before you put your add-ons on (like tomato and lettuce) add a teaspoon of pesto on top of the burger.