Hi, I'm Scott Samuel, here at the The Culinary Institute of America at Greystone. Today,
I'm going to show you how to make a pinto bean and quinoa burger, with a spicy Romesco sauce on a
whole-wheat sesame bun. So a few things we need to do.
Let's take a look at the ingredients for our vegetarian pinto bean and quinoa burger.
I have some pinto beans, that I've cooked with a little bit of onion and bay leaf, simmered them for a couple hours, drained them.....
And with this I'm gonna incorporate some quinoa, which you can use either white quinoa or red quinoa.
It has a nice texture, it's a super grain. I think it's gonna play very well with the beans.
And then the other ingredients that go into this will be some shredded carrot,
some red onion, a little bit of bread crumb, garlic, some spices of coriander, cumin, a little bit of cayenne, salt, pepper,
and flour and egg, to help bind it. Once this is all together, I'm gonna finish it with some Italian parsley and cilantro.
We'll chill the mixture, or form them into patties, and then we'll cook them
and serve them up with all of our fixings.
One of the other ingredients we're gonna make is a romesco, which is a classic sauce
made with chilies, roasted red peppers, and tomatoes and olive oil and nuts.
So, let's go into making the burger.
And I want to take half of the beans that I have here. I have three cups.
I'm gonna put a cup and a half of beans.....
....in as the base of our bean burger,
along with our garlic that's been minced.....
our cumin, coriander, our cayenne, salt and pepper.....
I want to puree this until it's pretty smooth....
[Blender sound]
Scrape down the sides......
[Blender sound]
So, the next step I'm going to do is add my shredded carrot, my red onion, my egg.....
Scrape down the sides......
So this is gonna be the part of the burger that holds it together.
I'm gonna fold in the remaining pinto beans, so that I have whole beans in this burger also.
[Blender sounds]
Okay, this is what it should look like. I don't want to get it *too* fine.
So I'm gonna remove this into a large mixing bowl
and add the remaining ingredients, which I have.....
some flour - a couple tablespoons of flour.
This is gonna help bind the burger together.
My 1/2 a cup of breadcrumbs.....
my cilantro and parsley.....
My 1 cup of quinoa......
And the remaining cup and a half of cooked pinto beans.
All right, I want to stir this all together to combine it....
And then I'm going to proceed to form these into eight individual patties.
All right, so all the ingredients are in here. I'm just gonna mix it until it binds together.
And then I'm going to go ahead and form these into eight individual patties.....
And refrigerate them for about 30 minutes.....
or to 1 hour, so they can set and then we'll go ahead and cook them.
All right, so for this recipe, I'm gonna refrigerate these for about 30 minutes, so they have a chance to.....
.....set — in a sense.... The breadcrumbs are gonna absorb the moisture.
If I was just to cook them right now, they'd probably fall apart, so I want to refrigerate them.
You can make these a day ahead of time.
So, the other components of this burger is a classic romesco sauce. I'm gonna make a romesco mayonnaise.
So, the ingredients for the romesco start with the dried chili.
And what I want to do with the dried chili is....I soak it in hot water for about 15 to 20 minutes to reconstitute it,
and then after I've soaked it, I'm gonna open it up, remove the stem, remove the seeds.......
Discard that part of the chili....
And what I'm left with is a chili that looks exactly like this..... reconstituted, soft.....
And now I'm ready to..... this is the base of a romesco.
The other ingredients that go in the romesco, if you take a look, will be toasted almonds, you could use hazelnuts.......
roasted red pepper, fresh tomato,
olive oil,
some vinegar, some salt, and some fresh garlic....
So, it's a very simple recipe. Everything goes into a Cuisinart. I'm gonna chop this garlic a little bit.
And we put everything into the Cuisinart and purée it until it's smooth.
Chunk these up a little bit.....
[Chopping Sounds]
So, garlic,
ancho peppers,
almonds,
red pepper,
fresh tomato,
the olive oil,
salt and vinegar.....
[Blender sounds]
So, after about 45 seconds to a minute of processing, I have this really nice paste.
So, this can be served on its own, as a little dip or crudité, but what I want to do, is create a
romesco mayonnaise to put on our burger.
I'm going to take a half a cup of our fresh romesco....
And one thing about this is, I like the texture of the nuts,
so I don't want to process it too smooth.
So 1/2 a cup of romesco, 1/2 a cup of our store-bought mayonnaise,
and now we have something flavorful and slightly spicy not too much to put on our bean burger.
So, these bean burgers have had about 30 minutes to chill and these are set, ready to cook.
So, I have a preheated pan with a touch of oil in here.
And I want to pan fry them about 2 to 3 minutes on each side.
And while I'm doing that, let's take a look at the fixings for this.
Tomato, red onion, some white cheddar cheese.....
We'll put a couple slices on it as they are almost done.
Some lettuce. And I'm going to go ahead and toast these in a......
You could toast it in the oven or I like to toast it in a pan.
Give a nice color on it.
All right, so about another minute and a half to two minutes on this side, we'll flip it over, have some nice color, and then we'll build our burger.
Okay, let's flip these, we've had about three minutes on one side.
Nice.... nice color.
And I'm cooking these on medium to medium-high heat.
And what's nice about these is.....
there's whole beans within the burger. So we actually have a nice texture.
Some bean burgers I have are just too smooth.
So, these are really nice, a lot of nice flavors in there, savory, a little bit of spice.
Let's go and build a couple burgers, here.
So, romesco mayonnaise on each side.
And like I said, I really like the texture of the almonds in here.
It's not too spicy. We have a small amount of spice coming from the anchos, but anchos are known to be smoky.
All right, let's put our cheddar cheese on our burgers......
And the last thing we need are our cooked bean burgers.
So, these pinto bean quinoa burgers are done. Let's build our lunch.
So there we have it.
Our pinto bean and quinoa burger with romesco mayonnaise. Enjoy.