I’ve been living in Cuenca for so long now, sometimes it seems like forever. I’ve been climatized, acculturated and intigrated into Ecua-life. In other words, I’m pretty much used to it. So much so that when I actually do go back home, things get weird. A few of the real problems I’ve had are where exactly to get off the bus, how to greet someone without freaking them out and air-kissing them, and how to successfully cross the street. But those might be stories for another day…
One thing that has never ever changed are my friends. They are the BEST friends that a girl could have. No matter how long I’ve been here, their pillar-like friendship never ceases to topple. They offer stability and loyalty without compare and it is a wonderful thing to be able to count on. For instance, last week I finally had the confidence to put this food blog out there, officially let one and all know that this is something I’ve been working on and invite them to take a look. I’m not one to call attention to myself so honestly it was not all that easy but thanks to my friends, the response was SO reassuring and it meant SO much to me. That’s why I’m dedicating this recipe to them!
Why this recipe? Well, one reason is because this recipe is a bit of a labor of love. There are a decent amount of steps. You need to precook lentils and brown rice plus take the time to roast up some veggies to carmelized perfection. It’s a little bit of an investment but all my friends are worth it and I’m sure yours are as well! Another reason is because these garden burgers just happen to be spicy, complex, full of life and layers of fun! Qualities of which the “constants” in my life ALL possess. And last but not least, the secret ingredient that truly make these burgers stand-out, VINO! That’s right, red, red wine! I can’t think of anyone who doesn’t love it and if you don’t, you can’t be my friend….just kidding!
I wish all my friends were here to share these burgers with me but instead I’d like to say, thanks!! Thank you so so so much for all of your support and friendship!
1 small carrot
1/2 medium red onion
1 small red pepper
1 medium tomato
2 cloves of unpeeled garlic
1 1/2 cups of cooked lentils
1/2 cup cooked brown rice
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chili seasoning
1 1/2 teaspoons dried thyme
1/2 teaspoon smoked paprika
2 tablespoons red wine
4 tablespoons quinoa flour (or flour of choice)
Preheat oven to 400°F (200°C). Chop the first three ingredients into bite-size pieces. The chopped veggies should amount to 1 1/2 cups all together. Slice the tomato in two. Place the chopped veggies, tomato and the unpeeled garlic cloves on a baking sheet and toss with 1 tablespoon of olive oil and 2 good pinches of salt. Roast the veggies until a little brown around the edges, about a half an hour. Once done, remove the peels from the roasted garlic and the tomato and discard. Add the veggies, including the tomato and garlic, to a food processor. Also add lentils, brown rice, parsley, chili seasoning, thyme, paprika and wine. Salt the ingredients with another good pinch of salt. Pulse serval times on a low setting until just combined. At this point you can taste the mixture to see if the salt and level of spiciness are just the way you like them. Adjust if necessary and pulse to combine. Transfer the mixture to a mixing bowl. If the mixture is a little warm, allow to cool down to room temperature. Make a well in the middle of the mixture and then add the egg. Stir well to combine. The mixture will probably be just a little liquidy. I needed 4 tablespoons of flour in order to firm the mixture back up again. I would suggest adding the flour tablespoon by tablespoon until the mixture is firm enough to make into a patty. Once the desired consistency has been achieved, heat enough oil in a skillet to cover the bottom and adjust the heat to medium. Scoop out a couple of tablespoons of the mixture, form into a patty and place into the skillet to brown. Repeat until you have 4 burgers. Allow to brown 3-4 minutes on each side. Repeat until you have finished off the mixture.
Recipe makes 8 medium sized burgers.