Pinto Bean and Quinoa Veggie Burger with Romesco Mayo on Sesame Wheat Bun

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds the ingredients while adding fiber.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable cooking fat.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Whole grain buns add fiber while store-brand options are budget-friendly.

Cook pinto beans with onion and bay leaf for a couple of hours, then drain.

Measure out 3 cups of cooked pinto beans and set aside.

In a blender, puree 1 1/2 cups of the cooked pinto beans with minced garlic, cumin, coriander, cayenne, salt, and pepper until smooth.

Add shredded carrot, red onion, and egg to the blender, then blend until combined but not too fine.

Transfer mixture to a large mixing bowl and fold in the remaining 1 1/2 cups of whole pinto beans.

Add 2 tablespoons of flour, 1/2 cup of breadcrumbs, 1 cup of quinoa, Italian parsley, and cilantro to the bowl.

Mix all ingredients together until well combined.

Form the mixture into eight individual patties.

Refrigerate the patties for 30 minutes to 1 hour to help them set.

Prepare the romesco sauce by soaking a dried chili in hot water for 15-20 minutes, then remove the stem and seeds.

In a food processor, combine the reconstituted chili, toasted almonds, roasted red pepper, fresh tomato, olive oil, vinegar, and garlic; blend until smooth but with some texture.

Mix 1/2 cup of the romesco sauce with 1/2 cup of store-bought mayonnaise to create romesco mayonnaise.

Preheat a pan with a touch of oil over medium to medium-high heat.

Pan-fry the patties for 2-3 minutes on each side until golden brown.

Toast the whole-wheat sesame buns in the pan or oven until golden.

Assemble the burgers with romesco mayonnaise, lettuce, tomato, red onion, white cheddar cheese, and the cooked bean patties.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens