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.

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.

Add in the oil and eggs and mix together with a fork until thoroughly combined.

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.

Heat a large skillet over medium-low/medium and grease the pan with oil of choice.

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.

Once the pan is hot place a few patties into the pan. Avoid overcrowding and do not press down on the patty.

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.

Preheat your oven to broil in the last few minutes of cooking.

Top the burgers with sauce, cheese, and other desired toppings then place under the broiler until cheese is bubbling.

Top on a toasted bun or bread and serve.

My refrigerator is currently stuffed with greens.

It’s so hard to choose which greens to buy when they’re all local, in season, and on sale. It’s the green summer vegetable trifecta.

So, I buy all the greens.

grilled peach + pistachio salad | edible perspective

This means one thing.

Salads are in full force.

grilled peach + pistachio salad | edible perspective

And my wimpy dinner salad is just not cutting it. I need something new + fresh.

Enter, peaches.

Ahhhh, finally. I wait for these Colorado beauties all year long.

grilled peach + pistachio salad | edible perspective

I’m not the biggest hot-fruit-fan, but when it comes to peaches, pineapple, and a few other juicy favorites I’m all about it.

grilled peach + pistachio salad | edible perspective

Grilling peaches lends a bit of a savory bite, betting to be placed atop of a bright green salad.

Or, covered in ice cream.

That can be your dessert.

grilled peach + pistachio salad | edible perspective

And besides peaches, I also have an uncontrollable love for pistachios. I hope I’m not alone. Did you ever used to buy the red-shelled pistachios? I still have no idea if that is a natural thing, or if the shells are really dyed red.

I mean, it doesn’t seem natural, but WHY would the shells be dyed red on purpose?

I’m going to check the Googles on that one.

And, wait…I’m sort of having flashbacks to green pistachios as well. Maybe around the holidays??

I remember specifically telling my mom to buy the red pistachios so we could gorge ourselves on them and have stained red hands all day long. Ohhh, the things that amused us as kids.

grilled peach + pistachio salad | edible perspective

Okay, so I checked.

Apparently, the shells used to be dyed to cover stains on the shells from being picked by hand.

Interesting.

But wait, there’s more!

Pistachios aren’t nuts! They’re drupes! And the inside “pistachio meat” is actually a SEED!

Mind blown!

grilled peach + pistachio salad | edible perspective

It’s Monday.

Time to press reset.

Starting with this salad.

grilled peach + pistachio salad | edible perspective

Print this!

Grilled Peach + Pistachio Salad

gluten-free // yields 2 servings

for the dressing:

3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
1 1/2 teaspoons honey
1 teaspoon lemon zest
1/4 teaspoon salt

Place dressing ingredients in a jar and shake until fully combined or vigorously whisk. Set aside.
Keep leftovers sealed in the fridge for up to 1 week.

for the salad:

1 large peach, ripe but not mushy
2 teaspoons honey
arugula greens
1/3 cup roasted, salted pistachios, coarsely chopped
feta cheese, crumbled
basil leaves
salt + pepper, to top

Preheat your grill to med-high/400* F.
Slice your peach in half and discard the pit.
Spoon a scant 1 tablespoon of the dressing over each peach half and rub on all sides.
Drizzle the cut side of each peach half with 1 teaspoon of honey and rub in.
Grease your grill grates, then place the peach halves on the grates, cut side down.
Grill for about 2 minutes then turn 90 degrees and grill for another 2 minutes. Flip on its end and grill for another minute.
Remove from the heat.
Assemble each salad with the arugula, 1 peach half, feta, pistachios, and a sprinkling of basil leaves. Top with a sprinkle of salt and fresh ground black pepper.
Shake dressing, then spoon over top and serve immediately.