RHUBARB-BQ Burger: Tastes of Early Summer

Rhubarb-bq Burger


May is National Hamburger Month and I am celebrating with a new recipe. Fellow bloggers and I are participating in this month-long burger extravaganza hosted by Girl Carnivore. I am so excited about this year’s burger because every flavour and texture just came together so smoothly. In this post, as always, opinions are my own. Take a moment to browse all the burgers that have been created this year for #BurgerMonth.

🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔A Day in the Life on the Farm 🍔 A Merry Recipe 🍔 An Affair from the Heart 🍔Art of Natural Living 🍔 Caroline’s Cooking 🍔Chef Justin Grimm 🍔Chiles and Smoke 🍔 City Living Boston 🍔Comfortably Domestic 🍔Culinary Adventures with Camilla 🍔 Everyday Eileen 🍔 Everyday Southwest 🍔 For the Love of Food 🍔Good Cook Doris 🍔Grillax: Fire. Food. Fun. 🍔 Grilling Montana 🍔 Hezzi-D’s Books and Cooks 🍔 Jolene’s Recipe Journal 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔Kudos Kitchen by Renee 🍔Life Currents 🍔 Life of a Ginger 🍔Making Miracles 🍔Man Meat BBQ 🍔 Miss in the KItchen 🍔Off the Eaten Path 🍔Our Good Life 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Real Life With Dad 🍔Renee Nicole’s Kitchen – Everyday Gourmet 🍔 Sarah’s Cucina Bella 🍔Savoring Midlife 🍔 Seduction in the Kitchen 🍔 Simple and Savory 🍔 Spoonabilities 🍔 Sumptuous Spoonfuls 🍔 Swirls of Flavor 🍔 The Redhead Baker 🍔 The Spiffy Cookie 🍔This is How I Cook 🍔 Thyme for Cocktails 🍔What’s Cooking Italian Style Cuisine 🍔 Wildflour’s Cottage Kitchen 🍔Wile E. BBQ 🍔 Wok & Skillet 🍔

The Burger

I had never been a bbq sauce person because bbq sauce is usually too sweet. Then, I discovered Carolina Vinegar BBQ sauce and I was in love with it on bbq chicken especially. BBQ sauce on a burger never really appealed to me until recently though. I learned that you can go beyond basic with burgers and a little goes a long way. For this rhubarb season I present you with my latest obsession: the rhubarb-bq burger.

The Rhubarb-bq burger has crispy prosciutto for a nice salty crunch and then the bbq sauce with its tang and sweetness. I am definitely pleased with the results and will be switching up my classic burger this summer for more rhubarb-bq burgers.

Rhubarb BBQ Sauce


  • 6 rhubarb stalks, sliced
  • 1/4 cup apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1 TBSP smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground mustard
  • 1 TBSP salt
  • 2 teaspoons black pepper

For the Burger

  • 8 slices of domestic proscuitto
  • 1 lb ground beef
  • 1 tsp salt
  • 1/2 tsp pepper
  • toppings: lettuce, tomato, pickle, onion, ketchup, mustard, relish, cheese
  • 4 hamburger buns

Preheat the oven to 350 degrees F. Lay the six slices of prosciutto on a cookie sheet with space between each slice. While the oven preheats, make the bbq sauce.

  1. Wash and trim the rhubarb well. Cut the rhubarb into 1/2 inch slices.
  2. Put the slices in a medium saucepan. Add 1 TBSP of water and cook uncovered over medium heat. If the rhubarb does not begin to soften, cover the pot for 5 minutes while cooking.
  3. Once the rhubarb is soft, add the rest of the bbq sauce ingredients:
    • 4 cup apple cider vinegar
    • 1 cup ketchup
    • 1/2 cup molasses
    • 1 TBSP smoked paprika
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/ 2 tsp red pepper flakes
    • 1/2 tsp ground mustard
    • 1 TBSP salt
    • 2 teaspoons black pepper
  4. Bring everything to a boil. Stir the ingredients well and then reduce to a simmer.
  5. Simmer for 20 minutes uncovered.
  6. Let it all cool. Jar it up and you have bbq sauce for burgers and more.

While the bbq sauce is simmering, you can put the prosciutto into the oven to crisp. It takes about 15 minutes at 350 degrees F.

While the prosciutto crisps, make your burger blend. Take the ground beef out of the fridge. Add in salt and pepper and an egg (optional). Mix it all together and make 4 burger patties.

Preheat your bbq. Oil your grates and leave the meat out while the bbq heats up. Grill the beef patties to desired doneness.

Serve the burgers on a bun with a generous slather of rhubarb-bq sauce and two slices of crispy proscuitto.

I have a few rules when it comes to burgers:

  1. use good quality meat
  2. the bun should never overwhelm the meat
  3. have your burger any doneness you like
  4. a little goes a long way when it comes to condiments

Good quality meat needs nothing but salt and pepper. If you want to add an egg or some garlic and onion then go for it. Grassfed beef is usually very lean so sometimes it helps to add an egg.

I like a potato roll or a simple hamburger bun with sesame seeds on top. A brioche bun is too rich and an English muffin is too bready.

If the burger meat is fresh and good quality, I will have the burger medium rare. I also like a really good char so other times I want my burger well done. I prefer a thin patty to a thick one. When it comes to doneness I think there is no judgement. Like what you like and own it.

Condiments. I go for ketchup, yellow mustard, and on rare occasions relish. Toppings for my burger must include: pickles vinegar not sweet, iceberg lettuce, and raw onions. I always offer cheese but prefer mine cheese-less. I also like to offer caramelized onions, sautéed mushrooms, and sometimes bacon.

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