When you take a bite of this roasted rhubarb burger, you’re in for a fun surprise. The zesty rhubarb and smoky flavors create a tasty twist on a classic burger that’s both satisfying and unique.
This recipe solves issues with blandness and texture in plant-based burgers while showcasing seasonal rhubarb’s unique flavor profile with healthful ingredients.
I often find burgers can be a little predictable, so I wanted to shake things up. When I first experimented with adding roasted rhubarb, I worried the tartness would be too much. But it turned out to be the perfect balance, giving the burger a refreshing flair.
This recipe is a great way to enjoy rhubarb while keeping the cooking process straightforward. With a 45-minute prep time and 40 minutes of cooking, you’ll have mouthwatering patties ready in about an hour and a half. These reliable patties are sure to impress anyone looking for something different.
If you’re on the hunt for more rhubarb inspiration, check out my rhubarb and strawberry tart for a delightful dessert!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Fusion , The tangy rhubarb, smoky notes from liquid smoke, and the earthy herbs create a symphony of flavors that’s unlike anything you’ve tasted in a burger.
- Textural Delight , Thanks to chickpeas and oats, the patties offer a satisfying chewiness that pairs beautifully with a crispy outer layer, making each bite enjoyable.
- Seasonal Ingredient Showcase , Using fresh rhubarb brings a burst of springtime flavor that brightens up your plate, making it a fantastic choice for seasonal meals and outdoor gatherings.
- Meal Prep Friendly , These patties chill well in the fridge and also freeze nicely, giving you the flexibility to prepare ahead and enjoy delicious home-cooked meals any day of the week.
Smokey Roasted Rhubarb Burger
- Prep Time: 45 minutes
- Cool Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 Patties 1x
- Category: Main Course
- Method: Baking
- Diet: Gluten Free
Description
A delicious roasted smokey rhubarb burger recipe that’s gluten-free and packed with flavor.
Ingredients
- 1 can (about 15 oz / 425 g) chickpeas, drained
- 1 cup (about 130 g) fresh rhubarb, chopped
- 1 cup (about 20 g) fresh basil, loosely packed
- 1/2 cup (45 g) gluten-free old-fashioned oats
- 1/4 cup (60 g) almond butter
- 3 tbsp (fresh) rosemary, divided
- 2 tbsp pure maple syrup
- 1 tbsp liquid smoke
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
- Olive oil, for brushing rhubarb
Instructions
- Step 1: Preheat your oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper. This step ensures even roasting of the rhubarb.
- Step 2: Arrange the chopped rhubarb on a separate baking sheet. Lightly brush the rhubarb with olive oil and sprinkle with 1 tablespoon of fresh rosemary. Roast for about 15 minutes until tender and slightly translucent. If the rhubarb is not tender after 15 minutes, roast it for an additional 5 minutes. Remove from the oven and let it cool completely.
- Step 3: Once the rhubarb has cooled, add it to the bowl of a food processor along with chickpeas, basil, oats, almond butter, remaining 2 tablespoons rosemary, maple syrup, liquid smoke, garlic powder, onion powder, smoked paprika, ground cloves, ground cinnamon, salt, and pepper. Process until fully combined. For a smoother texture, process for about 2 minutes. For a chunkier texture with some bite, pulse for 1 minute.
- Step 4: Transfer the mixture to the refrigerator and chill for at least 20 minutes. Chilling firms up the mixture and makes the patties easier to handle. If the mixture is too wet before forming patties, add 2 tablespoons of gluten-free oats to absorb excess moisture.
- Step 5: After chilling, divide the mixture into four equal portions and form into patties with smooth edges to ensure even cooking.
- Step 6: Place the patties on the parchment-lined baking sheet. Bake at 400 degrees F (204 degrees C) for 40 minutes, flipping halfway through the cooking time to ensure even browning. The patties are done when they are firm with a slight crust on the outside.
- Step 7: Place the cooked patties on your preferred hamburger buns. Add toppings and condiments of your choice. Suggested toppers include a balsamic reduction, yogurt sauce, or fresh herbs for brightness.
Notes
- Room Temperature: Store patties in an airtight container at room temperature for up to 1 day. Avoid exposure to heat or sunlight to maintain texture.
- Refrigeration: Store cooled patties in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Freezing: Wrap each patty individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the refrigerator before reheating thoroughly.
- If patties are crumbly after chilling, stir in an additional 1 tablespoon of almond butter before shaping.
- Flip patties halfway through baking for consistent cooking and browning.
- Roast rhubarb until tender and slightly translucent for the best flavor and texture. Add 5 more minutes of roasting if needed.
- Adjust texture by processing mixture longer for smooth or shorter for chunkier patties.
- Add extra oats if mixture is too wet to help bind patties.
Nutrition
- Serving Size: 1 Patty
- Calories: not specified
- Sugar: not specified
- Sodium: not specified
- Fat: not specified
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified
Ingredient Notes
- Rhubarb: Go for firm, vibrant stalks. Freshness impacts flavor; choose bright red and crisp ones for that perfect tartness.
- Smoked paprika: Select a quality smoked paprika for a rich, smoky flavor that complements the rhubarb. Avoid sweet varieties; you want that deep, earthy taste.
- Ground cumin: Pick a fresh, fragrant ground cumin. It adds warmth and depth, balancing the tartness of rhubarb beautifully.
- Brown sugar: Use light brown sugar for its subtle caramel notes, which work well with the tart rhubarb. If you’re out, white sugar mixed with a bit of molasses can mimic it.
- Mayonnaise: A good quality mayo lends moisture and a creamy texture to the burger. Look for an egg-based mayo for the best flavor impact.
- Hamburger buns: Opt for soft, sturdy buns that can hold up against juicy fillings without falling apart. Whole wheat is a great choice for added flavor.
- Rhubarb: Go for firm, vibrant stalks. Freshness impacts flavor; choose bright red and crisp ones for that perfect tartness.
- Smoked paprika: Select a quality smoked paprika for a rich, smoky flavor that complements the rhubarb. Avoid sweet varieties; you want that deep, earthy taste.
- Ground cumin: Pick a fresh, fragrant ground cumin. It adds warmth and depth, balancing the tartness of rhubarb beautifully.
- Brown sugar: Use light brown sugar for its subtle caramel notes, which work well with the tart rhubarb. If you’re out, white sugar mixed with a bit of molasses can mimic it.
- Mayonnaise: A good quality mayo lends moisture and a creamy texture to the burger. Look for an egg-based mayo for the best flavor impact.
- Hamburger buns: Opt for soft, sturdy buns that can hold up against juicy fillings without falling apart. Whole wheat is a great choice for added flavor.
Recipe Tips
- If the patties are too crumbly after chilling, add 1 tablespoon of almond butter to bind them better before forming.
- When the patties cook unevenly, flip them halfway through the 40-minute baking time for consistent browning and cooking.
- If your rhubarb isn’t tender enough after 15 minutes of roasting, give it an additional 5 minutes while checking for doneness.
- For a smoother texture, process the mixture for a full 2 minutes; otherwise, a 1-minute pulse leaves some chunks for added bite.
- If the mixture is too wet before forming the patties, add 2 tablespoons of gluten-free oats to absorb excess moisture.
Serving Suggestions
Serve the roasted rhubarb burger with a side of sweet potato fries or a quinoa salad. A cucumber and tomato salad also pairs well for a refreshing touch.
Use the roasted rhubarb burger to make sliders or include it in a grain bowl. Add it to a wrap with fresh greens or mix it into a veggie taco for variety.
Top the burger with a balsamic reduction or a dollop of yogurt sauce for added flavor. A sprinkle of fresh herbs can also brighten each bite.
Recipe variations
- You can use canned chickpeas as the main protein or swap with cooked lentils for a similar texture in your roasted rhubarb burger patties.
- Add 1 tbsp liquid smoke and 2 tbsp pure maple syrup to introduce the burger’s signature smokey and sweet flavor accents with aromatic rosemary.
- Either fresh or frozen rhubarb can be roasted; make sure to brush with olive oil and sprinkle 1 tbsp fresh rosemary before roasting 15 minutes at 400°F.
- If doubling this recipe, make 8 patties and extend baking time to 50 minutes, flipping halfway; this matches well with sides like homemade Cornbread Swim Biscuits.
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How to Store?
To keep your smokey roasted rhubarb burger fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container. Keep at room temperature up to 1 day. Avoid heat or sunlight exposure to maintain texture.
Refrigeration: Store in an airtight container in the refrigerator. Maintain freshness up to 4 days. Reheat gently to preserve flavor and consistency.
Freezing: Wrap each patty in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge before reheating completely.
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