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

Curry Spiced Lentil Rice Veggie Burger

Veggie burgers are one of my favorite things ever. 

I just love the endless possibilities for flavor combinations and their versatility.  You can eat them with a bun, with out a bun, hot, cold, crumbled on salad, stuffed in a tortilla, smothered in ketchup, or crumbled over rice/quinoa/polenta, etc.  The best part is doubling the recipe takes hardly any extra time and then you have a stocked fridge for quick meals and lunches.  Or, you can freeze the leftovers. 

I could go on but let’s just get to it.

curry spiced lentil rice veggie burgers // edible perspective

I commonly find myself in flavor ruts. 

Well, not really ruts, but maybe “flavor overuse.”  The most typical overused flavors in my kitchen are Italian + Mexican seasonings.  I always feel like Asian + Indian flavors are a bit harder to nail, so when I do cook with them I like to keep things very simple.

curry spiced lentil rice veggie burgers // edible perspective

A year or so ago I discovered garam masala and fell in love.  A little goes a long way with its warm but potent flavor profile.  This spice mix can vary but typically includes things like coriander, cinnamon, cloves, black pepper, and cardamom.  It can be quite spicy depending on the brand. 

Mixing garam masala with curry is a definite favorite combination of mine and it works well to season the rice and hearty lentils in this veggie burger.

curry spiced lentil rice veggie burgers // edible perspective

I highly recommend adding roasted red pepper + goat cheese on top.

curry spiced lentil rice veggie burgers // edible perspective

And sandwiching it in between homemade, no-rise flat bread.

curry spiced lentil rice veggie burgers // edible perspective

Print this!

Curry Spiced Lentil Rice Veggie Burger

gluten-free, vegan // yields ~8 medium patties

• 1 cup green or black lentils, cooked
• 1 cup + 2 tablespoons short grain brown rice, cooked
• 1 large clove garlic, peeled
• 3/4 cup chopped yellow onion
• scant 1/2 cup chopped carrots
• 1/2 red bell pepper, chopped
• 2 tablespoons tahini
• 1 tablespoon curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/2 teaspoon salt + pepper
• 1/4-1/2 cup partially ground gluten-free rolled oats
• 3 tablespoons sunflower seeds
• oil for cooking

toppings: roasted red pepper, goat cheese, cashew cream sauce, avocado, etc.

1. Place the garlic clove in your food processor and turn on for a few seconds until minced.
2. Add the onion, carrots, and pepper, then pulse about 10-15 times until everything is diced close to uniform in size.  Scrape the sides of the bowl 1-2 times.  Do not puree.  Refer to photo 1.
3. Rinse, drain, and pat the lentils dry with a kitchen towel.  Do not skip or burgers may fall apart.
4. Add the lentils, brown rice, tahini, and spices to the bowl of the food processor.
5. Pulse about 15-20 times until everything is ground to about the size of a grain of rice.  Scrape the sides of the bowl 1-2 times and pulse again if needed.  Refer to photo 1.
6. Empty the mixture into a large bowl and mix in 1/4 cup ground oats and sunflower seeds.
7. Add more oats, if needed, until a patty is easily formed.  You want a fairly moist mixture but not watery or dry.  I used 1/3 cup ground oats.
8. Heat a large pan over medium heat with a thin coating of oil.
9. Form a ball then gently press into a patty [about 3-4-inch diameter and 1/4-1/2"-inchthick] helping form/compress the outside edges by cupping your hand around the burger. 
10. Place in the hot pan and cook for 4-6 minutes per side until golden brown.  Carefully flip with a large metal spatula and cook the other side until golden brown.  Do not overcrowd the pan or burgers will be hard to flip.
11. Let cool slightly then serve with whatever toppings you choose.

notes/substitutions:  Unsalted sunflower seed butter or almond butter can be subbed for the tahini.  Partially ground oats can easily be made by grinding rolled oats about halfway to flour.  This can be done in a food processor, blender, or coffee grinder.

curry spiced lentil rice veggie burgers // edible perspective

This was the day I was also working on the flat bread and naan recipes.

curry spiced lentil rice veggie burgers // edible perspective

Slightly chaotic.

curry spiced lentil rice veggie burgers // edible perspective

Hugely messy.

curry spiced lentil rice veggie burgers // edible perspective

Completely worth it.

Hope you had a lovely weekend with a little relaxation thrown in!

Ashley