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
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!
For other great recipes your family will love this Summer, grab a copy of my cookbook, which contains 55 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free, including these 3 amazing dessert recipes: Gluten-Free Creme Caramel, Gluten-Free Raspberry Cake, and a classic Gluten-Free Rhubarb Raspberry Crisp!
As promised in my last burger blog I am posting a recipe for a vegan burger. Imagine Lebanese and Indian flavors and spices combined in a sweet and healthy burger.
This is that.
I have started switching things up a bit, playing with different spices and flavor combinations and hope you try it also. This burger can be quite easy to make if you want to use canned ingredients. For instance canned chickpea, canned lentils, and canned sweet potato puree, but you can also make your own chickpeas and lentils from dried. Plus you also can roast a sweet potato for the puree. You can decide how much homemade you want.
Vegan Chickpea Burger
- 1 cup cooked chickpeas
- 1 cup cooked brown lentils
- 1/4 cup sweet potato puree
- 1/2 cup chopped onion
- 1 tsp cumin
- 1 tsp sambal oelek (ground fresh chili paste) you can find it in asian grocery stores
- 1 tsp dried cilantro
- 1 tsp curry powder
- 1/4 cup chickpea (gram) flour
- Salt and pepper
- Gluten free buns
- Mango chutney
- Romaine lettuce
- Put the chickpeas and lentils into a food processor.
- Pulse until coarsely chopped.
- In a large bowl add remaining ingredients (sweet potato, onion, spices and flour)
- Stir well to combine.
- Heat up frying pan to low/medium heat with 1 Tbsp grapeseed oil.
- Scoop mixture into a ½ cup measuring cup and dump onto frying pan.
- With finger pat mixture into patty form.
- Cook patty 3-4 minutes on each side.
- To assemble burger, toast gluten free buns.
- Top bottom bun with curry mayo.
- Top with lettuce and then veggie burger.
- Top veggie burger with ½-1 Tbsp mango chutney.
- Top the chutney with arugula and then top of bun.
- 1/2 cup vegan mayo
- 1/4 tsp curry powder
- 1/4 tsp sambal oelek
I really enjoyed the flavor combination and texture of this burger. Even though I am not a vegetarian or vegan I will make this burger again. I think this would be a great appetizer. Make the patties quite small and top with a spicy yogurt dip or as the filling for a lettuce wrap.
Here are the 5 delicious gluten free recipes we released in July. We hope you enjoy them!
Recipe: Gluten Free Dairy Free Brownies(Click for recipe)
Recipe: Gluten Free Dairy Free Fruit Pizza(Click for recipe)
12 Summer Gluten Free Burger Recipes(Click for recipe)
Recipe: Gluten Free Cinnamon Swirl Coffee Cake(Click for recipe)
Recipe: Gluten Free Dairy Free Chia Pancakes(Click for recipe)