Pinto bean and quinoa burger with romesco mayonnaise

Cook the pinto beans with a little onion and bay leaf, simmering a couple of hours; drain.

Process half the beans (1.5 of 3 cups) with the minced garlic, cumin, coriander, cayenne, salt and pepper, scraping down the sides.

Add the shredded carrot, red onion and egg and process, scraping down the sides; do not make it too fine.

Move to a large mixing bowl; add the flour, breadcrumbs, cilantro and parsley, quinoa and the remaining 1.5 cups of whole beans. Mix until it binds.

Form into eight patties and refrigerate 30 minutes to an hour to set, so the breadcrumbs absorb the moisture and the patties do not fall apart. They can be made a day ahead.

Soak the dried chili in hot water 15 to 20 minutes to reconstitute; open it and discard the stem and seeds.

Roughly chop the garlic. Process the chili, toasted almonds, roasted red pepper, fresh tomato, olive oil, salt, vinegar and garlic 45 seconds to a minute to a paste, keeping some texture from the nuts.

Mix half a cup of the romesco with half a cup of store-bought mayonnaise.

Pan-fry the chilled patties in a preheated pan with a touch of oil over medium to medium-high heat, two to three minutes per side; add cheddar slices when almost done.

Toast the buns in a pan (or the oven) for colour.

Build: romesco mayonnaise on each side of the bun, cheddar, the bean burger.