As part of our attempt to make Savory Rhubarb a thing, we decided it was time to make burgers and serve them with a Rhubarb aioli! For the burgers, we had some ground chicken left over from our Asian Stuffed Bell Peppers, so that was an easy choice for protein. We then decided to use Spanish Sweet Paprika as the tie between the burgers and the sauce.
We served this with Russet Wedge Fries, but they would go well with our Sweet Potato Wedge Fries or a side salad.
Time: 40 Minutes (Burgers only take 20)
- For the Burgers
- Ground Chicken
- Sweet Paprika
- Onion Powder
- Bread Crumbs
- For our Rhubarb Aioli:
- Black Pepper
- Sweet Paprika
- If making the sauce, start that about 20 minutes before you start making your burgers.
- Wash your rhubarb stalks, and cut the ends off.
- Slice your rhubarb into pieces about an inch long, and put in a sauce pan.
- Pour water so that it covers the rhubarb stalks.
- Boil until the rhubarb sort of dissipates (you’ll see what I mean), and the water boils off.
- Pour your rhubarb into a small bowl, and add your honey, black pepper, and sweet paprika, and allow to cool while those flavours combine.
- Mix your ground chicken and seasonings together with some bread crumbs.
- Heat a pan with a little oil in it, and when the oil’s hot, form your patties, and place them in the pan.
- Cook for 5-6 minutes, flip, and cook for another 5-6 minutes. By the end, you should have a nice golden brown colour on both sides of the patty, and your burgers should have an internal cook temperature of at least 165 degrees F. If you’re not to that temperature yet, let them cook until you get there.
- As your burgers cook, add some mayonnaise to your rhubarb sauce, and stir to combine.
- Plate, devour, and enjoy!