Description
A delicious roasted smokey rhubarb burger recipe that’s gluten-free and packed with flavor.
Ingredients
Scale
- 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