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 | Bonnie

I love fall doughnuts .....pumpkin and apple cider.

Congrats on the new book. Can't wait to get it.

September 12, 2013 | Jan

Ashley

Cornbread Panzanella Salad

I feel like I’ve been seeing more panzanella salads this year than ever before.  Actually, before this year I really didn’t know what a panzanella salad was. 

I’m not sure of the exact definition—sometimes I’m lazy and don’t want to look things up on the Googles—but from what I get it’s a veggie-filled salad tossed with freshly baked bread + dressing.

cornbread panzanella salad | edible perspective

I haven’t met a gluten-free bread that is worthy enough of being torn and tossed onto a salad, so I gave up on the idea that this salad was for me.

That is, until I realized cornbreadpanzanella was a thing.

cornbread panzanella salad | edible perspective

Since cornbread and salad are two of my favorite things ever—okay, cornbread more than salad—I knew this had to happen. 

Not optional.  Mandatory.

cornbread panzanella salad | edible perspective

I filled the platter with a light layer of lettuce and other fresh, summer veggies.  Corn was grilled, cornbread was toasted, dressing was whisked + poured.

cornbread panzanella salad | edible perspective

And half of the cornbread was eaten straight from the pan.

Itrulyhavecornbreadproblems.

cornbread panzanella salad | edible perspective

This salad is a winner for everyone, even the salad-haters.  Just put an extra pile of cornbread on their plate.

cornbread panzanella salad | edible perspective

Print this!

Cornbread Panzanella Salad

gluten-free // yields 2-4 servings

for the dressing:

• 1/4 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons honey
• 1/2 teaspoon grated shallot, use the small holes on your grater/zester
• 1/2 teaspoon cumin
• 1/4 + 1/8 teaspoon coriander
• 1/4-1/2 teaspoon salt + pepper
• pinch of cayenne pepper

1. Place all ingredient in a sealed jar and shake vigorously until fully combined.
2. Set aside until ready to dress and store excess in the fridge.  This can be made ahead.

for the salad:

• 1 batch gluten-free cornbread, or your favorite cornbread recipe - baked + cooled
• mixed baby greens or baby spinach
• 1-2 green zucchinis
• 2-3 heirloom tomatoes, sliced
• 2 ears of corn
• 1 avocado, sliced
• oil, salt, pepper

1. Preheat your oven to 350* F and slice half of your cornbread with a serrated knife into 1/2-1-inch sized pieces.
2. Place in a single layer on a baking sheet and bake for 8-11 minutes, flipping once, until just starting to toast and turn golden brown.
3. Remove and let fully cool.
4. Preheat your grill while the cornbread is baking to med-high, ~400*F.
5. Shuck and lightly oil your corn then grill for 3 minutes per side, turning 3-4 times.
6. Remove and let cool then hold vertically and slice downward with a knife to remove the kernels.
7. Trim ends from the zucchini and slice with a vegetable peeler [lengthwise] or a mandolin and curl the slices around your finger.
8. Place greens on a large platter [or individual plates] and top with vegetables, cornbread, and dressing.
9. Top with salt + pepper and serve immediately.

For a vegan version, try using my gluten-free + vegan cornbread recipe and sub agave for the honey!

cornbread panzanella salad | edible perspective

And speaking of corn, last week I guest posted over on Food 52’s Halfway to Dinner series, featuring none other than, masa harina.  Surprise, surprise. 

If you’re looking to find out a little more about me and how this site has evolved check out my interview over at Laaloosh!

Hope you all had a relaxing + enjoyable long weekend!

Ashley

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Okay…one more thing.  If you can’t resist super squishy + cute newborn photos then you must check out the latest set over on my photography blog!