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

Grilled Kale + Cheese Stuffed Tortillas

Simplicity is a funny thing when it comes to food blogging.

Sometimes it kind of feels like quick and easy recipes aren’t legit enough to post and talk about.  But not everything has to be complicated to be worth mentioning.  Quite the opposite, I think, and I often forget this. 

grilled kale + cheese stuffed tortillas | edible perspective

You know those days where it’s a feat just to get a meal on the table?  There have been a lot of those around here lately.  But even on those days when life is a little crazy, taste does not have to be compromised and to-go orders can be avoided.

grilled kale + cheese stuffed tortillas | edible perspective

As I’ve mentioned a few times we’ve been eating out a LOT the past month or so due to all of the moving chaos and renovations.  However, the past week or so I’ve been able to cook almost all of our meals [breakfast, lunch, and dinner!] at home.  Dinner may not happen until 9pm and it may be extremely basic, but it has felt great to be cooking again and not spending on dinners out.

I’ve found myself making some of these basic meals time + time again and decided I had to share.

Totally legit.  Promise.

grilled kale + cheese stuffed tortillas | edible perspective

First, the kale is tossed with a few ingredients then grilled until just starting to crisp. 

Yes, kale chips can be made right on your grill!

grilled kale + cheese stuffed tortillas | edible perspective

Right before the kale finishes cooking a small handful of fresh herbs is thrown in the mix to liven things up.

grilled kale + cheese stuffed tortillas | edible perspective

Tortillas are then crisped on both sides, sprinkled with freshly grated cheese, and topped with the grilled kale chips.

grilled kale + cheese stuffed tortillas | edible perspective

After about 1 minute of letting everything melt together you’re left with a hearty, flavorful, and comforting meal. 

grilled kale + cheese stuffed tortillas | edible perspective

From start to finish this was a definite 20 minute meal.  You can prep the kale mixture while the grill is pre-heating and then cook everything in about 12 minutes.

grilled kale + cheese stuffed tortillas | edible perspective

There are a million other things you could stuff in between these tortillas, but the kale + cheese are really all you need.

grilled kale + cheese stuffed tortillas | edible perspective

grilled kale + cheese stuffed tortillas | edible perspective

Print this!

Grilled Kale + Cheese Stuffed Tortillas

gluten-free // yields 2 servings

• 1 large head lacinato/dinosaur kale, curly kale will also work
• 2-3 teaspoons extra virgin olive oil
• 1 teaspoon minced garlic
• ⅛-¼  teaspoon salt + pepper
• small handful fresh herbs, chopped or torn – I used basil, oregano, chives, and parsley
• 4 gluten-free tortillas, or other
• ~1 cup finely grated sharp cheddar cheese

1. Preheat your grill to medium—about 350*– and place a grilling pan or grate on the grill.
2. Tear kale from the stem and place all pieces in a bowl.
3. Tear kale a bit more and add the olive oil, garlic, salt, and pepper.
4. Massage the oil and seasonings into the kale until evenly coated.
5. Pour evenly onto your grill pan and grill for about 7-10 minutes, turning about 3 times, until partially crisped and starting to brown.
6. In the last minute of cooking throw your torn herbs over the kale and mix in.
7. Place kale on a plate and place 4 tortillas on the grill for about 1 minute to toast the first side.
8. Flip each and evenly distribute cheese on all 4 tortillas, letting melt for about 30 seconds.
9. Place an even amount of kale on 2 of the tortillas and top with the other two cheesy tortillas.
10. Flip and grill the other side for about 1 minute, or until golden brown and crisped.
11. Remove from the grill, slice, and eat.

additional filling options: sun-dried tomatoes, avocado, mashed beans, over-easy eggs, baked tempeh

grilled kale + cheese stuffed tortillas | edible perspective

Simple is good.

So good.

Ashley