pizza quinoa bean burgers

 

Do you ever feel like all the things are happening all at once?  You know, when life gets all lifey all of a sudden?

When you’re kind of not sure what to tackle first and you feel like you can’t get enough done in the day/week/month, but you also need to keep your sanity and sit down without doing anything for at least 5 minutes a day.   

 

pizza quinoa bean burgers | edible perspective

You know what I mean? 

But at the same time that you feel like you’re starting to lose your mind you also feel lucky to have so many things going on.  Lucky to be safe from flooding homes, waterways, and roads that are just the next city over.  Lucky to be happy in a new house and neighborhood.  Lucky to have a busy schedule as a “problem.”  Sometimes I feel like I can’t catch my breath, but then I remember I can breathe and then everything stops for a minute.

pizza quinoa bean burgers | edible perspective

I take a deep breath and realize nothing is actually going to happen if I don’t get all the things done right this very instant. No one is going to be in danger.  Everything is going to be okay.

I can only try my best, be appreciative, and breathe. 

And eat pizza burgers.

pizza quinoa bean burgers | edible perspective

Print this!

Pizza Quinoa Bean Burgers gluten-free // yields 6-8 medium patties

  • 1 3/4 cups cooked cannellini beans, rinsed + drained
  • 1 1/4 cups cooked quinoa
  • 1/2 cup finely chopped onion
  • 2 1/2 tablespoons finely chopped basil
  • 1 1/2 tablespoons finely chopped oregano
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt + pepper
  • 1/2 teaspoon red pepper flakes, optional
  • 2 tablespoons extra virgin olive oil
  • 1 large egg + 1 egg white, whisked
  • 6-8 tablespoons partially ground GF rolled oats

toppings: freshly grated mozzarella cheese, pizza sauce, sun-dried tomatoes, pepperoncinis, olives, etc.

  1. Fully mash the beans with the back of a fork, then mix in the cooked quinoa, onion, herbs, garlic, salt, pepper, and red pepper flakes until ingredients are evenly distributed.
  2. Add in the oil and eggs and mix together with a fork until thoroughly combined.
  3. Add in 6 tablespoons of partially ground oats [grind rolled oats in a blender, food processor, coffee grinder, etc. until just over halfway to flour] and mix to combine.  If the mixture seems wet/mushy add in another 2 tablespoons and more from there if needed.  Mixture should feel moist and easily hold together when packed but not wet or crumbly/dry.
  4. Heat a large skillet over medium-low/medium and grease the pan with oil of choice.
  5. Start forming the burgers by taking a handful [~2-inch diameter ball of “dough”] and pack tightly between your hands.  Then, press between palms to flatten while being sure to pack the sides in tightly.  Patties should be about 3/4-inch thick.
  6. Once the pan is hot place a few patties into the pan.  Avoid overcrowding and do not press down on the patty.
  7. Let cook for about 5-6 minutes until golden brown and gently flip and cook the other side for another 5 minutes. If your burgers are browning too quickly turn the heat down. 
  8. Preheat your oven to broil in the last few minutes of cooking.
  9. Top the burgers with sauce, cheese, and other desired toppings then place under the broiler until cheese is bubbling.
  10. Top on a toasted bun or bread and serve.

pizza quinoa bean burgers | edible perspective

And now to the giveaway winners!  Thank you to all who entered.  I loved reading the comments about your favorite doughnuts and appreciate—more than you know—the kind + thoughtful words about my upcoming book release.  Big hugs to you all.  Your support means the world.

Congrats to Bonnie + Jan!  I’m right there with you both, on loving fall doughnut flavors.  I think it’s time to break out the pumpkin.

Maybe it's just the change in the season, but Pumpkin Spice (with Maple Glaze) all the way! :) September 11, 2013 | Unregistered CommenterBonnie

I love fall doughnuts .....pumpkin and apple cider.
Congrats on the new book. Can't wait to get it.
September 12, 2013 | Unregistered CommenterJan

Ashley