quinoa burger party

happy freakin friday party people!

disclaimer: there are a lot of links in this post.

note to readers: click on all of the links in this post. they are all very good sources of great information and include fun facts for your everyday life.

there’s a lot going on this weekend in san francisco: hardly strictly bluegrass, fleet week, giants game, niners game, columbus day parade, castro street fair, and america’s cup. check out this map. sf is the best city on the planet! or in the states.. proof. i’m feeling cocky about this.

dinner party time. need help picking out a menu? check out these menus from the new york public library. they archive menus back to the 1800s. here’s one from the mark hopkins in 1940!

drinking straight whiskey makes me feel like such an adult. all i need is a cigar, then i could be more like my grandpa. we drank some rebel reserve last friday on the rocks. the flavor comes out more when the whiskey is diluted a bit.

i snacked on some bread while rosemary infused our olive oil. filter the rosemary out after soaking for at least 30 minutes and enjoy a flavored dipping oil!

we made ourselves some quinoa burgers – start the weekend off right and vegetarian! these babies were really really good. in fact, the boys we were with didn’t even know they had no meat in them until we told them. sweet, moist (sorry for using that word but i think it’s important to say that these are not dry in the slightest), and tangy.

pan fried. yikes. shaky.

it twas eat with a kale salad.

end the night with a game of password and some crispy cobbler. psst… best game ever.

quinoa sliders

1 cup uncooked quinoa

2 cups vegetable stock

1 cup cooked/canned chickpeas, chopped

1/2 cup provolone cheese, grated

1/4 cup panko bread crumbs

1/2 cup chopped carrots

2 green onions, sliced

2 garlic cloves, minced

1 large egg + 1 egg white, beaten

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

12 sweet dinner rolls

2 avocados

your favorite bbq sauce to top

1. add quinoa and stock to a sauce pan and bring to a boil. simmer for 15-25 minutes or until it can be fluffed with a fork and without broth left at the bottom of the pan.

2. in a large bowl combine the green onions, garlic, carrot, panko, chickpeas, and provolone. one the quinoa is finished mix it in the bowl as well. refrigerate until cooled.

3. add eggs, salt, and pepper to the bowl. form into SMALL patties.

4. pan fry the burgers with olive oil, approximately 5 minutes per side.

5. toast the buns, slice the avocado, and build your burger. add extra cheese if you would like and don’t forget the bbq sauce! and hot sauce…

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2 comments

  1. Susan J · · Reply

    They look delicious and going to try them this weekend.

    1. SO good!! i’ve made them a few times since then. let me know how it goes 😉

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