Recipe: Gluten Free Burger with Bacon, Tangy Rhubarb BBQ Sauce & Jalapeno Cheese

This weeks burger combo is a mixture of seasonal and local flavours. I had been out to my sisters place recently and she had given me quite a bit of rhubarb from her garden. I love rhubarb but tend to think of it as a dessert/sweet item not a savoury one. So with making homemade sauces lately I decided to add rhubarb to a barbecue sauce and as always was pleased with the flavour.

I also made a remoulade sauce with bits of herbs and a couple of pickles left in a jar. That recipe is also included here.

Recipe: Tangy Rhubarb Barbeque Sauce

1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 T Tabasco sauce 2 Tbsp Worcestershire sauce
1 cup ketchup (click for recipe)
2 Tbsp apple cider vinegar
2/3 cup brown sugar
1 tsp liquid smoke
1 Tbsp garlic chopped
1 onion chopped
1 tsp grapeseed oil
½ cup agave syrup (or you could use golden syrup)
1 Tbsp Dijon mustard

In a saucepan bring rhubarb and water to a boil. Turn down heat to simmer and cook for 5-10 minutes until tender. Time varies depending on fresh or frozen rhubarb. Remove from heat and add mixture to food processor.

Pulse rhubarb until mixture is smooth.
In same saucepan add oil and chopped onions. Cook on med until tender. Turn heat down to simmer and add garlic. Cook for 1 minute and then add all remaining ingredients including rhubarb.

Cook on med heat until mixture is boiling, add lid and turn heat down to simmer. Cook for 10-15 minutes, stirring occasionally.
Store in refrigerator.

Recipe: Tangy Remoulade

3 Tbsp chopped chives
2 tsp capers
1 tsp garlic
1 cup mayo
1 Tbsp grainy mustard
1 large dill pickle
2-3 drops Tabasco (optional)

In a food processor, pulse chives, capers, garlic and dill pickle until finely chopped. Add mayonnaise, mustard and hot sauce and blend until smooth.
Store in refrigerator.

Recipe: Gluten Free Burgers

Rhubarb sauce
Tangy remoulade
Spring lettuce
Jalapeno jack cheese
Thick sliced Bacon (2 strips/burger)
Gluten free hamburger buns

To assemble burgers first wrap uncooked patties in bacon.

Once bacon and burger are cooked, melt jalapeno cheese on top.

Spread remoulade sauce on toasted bun.

Place lettuce on remoulade and then grilled burger on lettuce.

Spread a dollop of rhubarb sauce on burger.

Place top on burger and enjoy!

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2 comments add yours

  1. Hi,
    I noticed you used liquid smoke in your recipe. I had read some where that it was to be avoided on a Celiac diet.. and have been disappointed when buying things like bacon, thought my son couldn’t have it. Can you tell me more. Is there gf liquid smoke? And what brand of bacon is okay.
    Thank you!

  2. Hi Monique
    I did not know there was an issue with liquid smoke and celiacs. The liquid smoke I have, I have had for quite awhile and has no ingredients that are of concern. Regarding bacon, that too I have had no concerns. Here in Canada, I can get Maple Leaf, Schneiders, and Olymel applewood bacon. Real back bacon is also okay. We have had no problems with bacon in this household and I cringe thinking of ever giving up on this household staple.

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