Recipe Roasted Smoked Rhubarb Burger

I love rhubarb in desserts, but it often takes a lot of sugar to balance the rhubarb's natural tartness. So, if you want to enjoy the taste and nutritional value of rhubarb without the sugar overload, add it to savory dishes like this veggie burger recipe!

Serves: 4 patties

INGRÉDIENTS

• 1 can chickpeas, drained and rinsed
• 1 cup chopped fresh rhubarb, ends trimmed
• 1 cup firmly packed fresh basil
• 1/2 cup gluten-free old-fashioned oats
• 1/4 cup almond butter
• 3 tablespoons finely chopped fresh rosemary
• 2 tablespoons pure maple syrup
• 1 tablespoon liquid smoke
• 1/2 teaspoon garlic powder
• 1/2 teaspoon powder onion
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

PRÉPARATION

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
2. Add the chopped rhubarb to a separate baking sheet and brush lightly with olive oil, then sprinkle the rhubarb with 1 tablespoon of fresh rosemary. Roast the rhubarb until tender, about 15 minutes. Once tender, remove from the oven and let cool completely.
3. Once the rhubarb has cooled, add it to a food processor with the remaining ingredients and blend until completely combined. You can either process it until smooth or leave some texture.
4. Chill the mixture in the refrigerator for at least 20 minutes. I like to chill it for half an hour to make it easier to form the patties.
5. Form the cooled mixture into 4 equal-sized patties and bake for 40 minutes, turning them halfway through.
6. Assemble the burger and enjoy!