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.

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

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

Ingredients

  • 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, sautΓ©ed mushrooms, and sometimes bacon.

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 and up. All winning entries are verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen. The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

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