Pinto Bean and Quinoa Burger with Romesco Mayo

Method

1. For the red beans: Place soaked beans in a pot and cover with cold water by 4 inches; add the diced onion, bay leaf, and a pinch of salt. Cook on a simmer until the beans are soft, about 40 minutes. Drain and measure out 3 cups for the filling.
2. For the burger: Peel the carrots and grate them on a box grater on the large holes. Place 1 ½ cups of the cooled beans into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste, scraping down the sides with a rubber spatula; add the carrot, red onion, egg, and flour and process briefly until evenly mixed but slightly rugged. Remove to a large bowl and add the bread crumbs. Fold in the remaining 1 ½ cup red beans, parsley, cilantro, and quinoa. Mix to combine.
3. Divide into 8 patties and form them the size of the bun. Chill for 50 minutes.
4. Heat the oil in a frying pan over medium heat and pan-fry in batches for 2–3 minutes on each side, until golden, then drain on paper towels.
5. Toast the buttered sesame bun, spread each side with Romesco mayonnaise, and then build your burger.

Romesco Mayonnaise

1. For the base: Soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems and seeds and cut up into small pieces. Transfer the chiles to a food processor along with the nuts, garlic, roasted pepper, tomatoes, vinegar and salt. Pulse a few times to make a rough paste. Add the oil and process until combined.
2. For romesco mayonnaise: In a small bowl, whisk together about ½ cup mayonnaise and ½ cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity.
3. Use for the burger or keep for other sandwiches.