How do I ensure my hazelnut burger patties hold together?

The recipe uses cooked mashed potatoes and gluten-free oats to bind the leeks, carrots, and crushed hazelnuts, creating a dough-like consistency for firm patties.

Can I prepare the red cabbage or chestnut cream ahead of time?

Yes, both the braised red cabbage and the smooth chestnut cream can be prepared in advance, allowing their flavors to develop further before assembling the burgers.

What type of potatoes are best for the burger patties?

The recipe suggests using dense varieties like salad potatoes or Jersey Royal potatoes, boiled until soft enough to mash, to provide the ideal texture for the burger base.

How can I prevent the hazelnuts from becoming too fine in the food processor?

When processing the hazelnuts, use short pulses or crush them manually to break them apart without turning them into a fine powder, ensuring texture in the burger.

What is the best way to achieve a very smooth chestnut cream?

To get a very smooth consistency for the chestnut cream, blend all ingredients with a scant 2 cups of water in a blender until completely uniform, then cook briefly to develop flavors.

2.6K Views 10 years ago

Hazelnut Burger With Chestnut Cream
[Vegan, Gluten-Free]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

Order with Instacart Download Our App

A fully assembled hazelnut burger with a generous layer of red cabbage, a thick hazelnut patty, and creamy chestnut sauce, served on a gluten-free roll with fries on the side.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Hazelnuts

Hazelnut Burger With Chestnut Cream [Vegan, Gluten-Free]

Dairy Free

Packed with wintery flavors, these burgers are a real treat. They are made from potatoes, oats, and hazelnuts so they'll fill you up and they're served with tangy sautéed red cabbage and a rich chestnut cream sauce. Like all burgers, these go great with a side of crispy fries.

Ingredients You Need for Hazelnut Burger With Chestnut Cream [Vegan, Gluten-Free]

For the Burgers:

1 leek, chopped finely
2 medium-sized carrots, grated
5.3 ounces cooked potatoes (ideally salad potatoes or any dense variety like Jersey Royal potatoes)
1 1/2 cups gluten-free oats
2/3 cup hazelnuts
1 teaspoon salt
1 teaspoon extra virgin olive oil
1 teaspoon garlic powder/granules
1 teaspoon sage

For the Red Cabbage:

1 small red cabbage
1 small onion
1 tablespoon apple cider vinegar
1 teaspoon caraway seeds
Salt and pepper, to taste
A dash of sugar (optional)
1 teaspoon garlic powder
Juice of 1/2 an orange
1 vegetable stock cube

For the Chestnut Cream:

5.3 ounces cooked chestnuts
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon garlic powder
A dash of black pepper

For the Rest:

4 gluten-free rolls
Cranberry jam or sauce of choice

Order with Instacart Download Our App

How to Prepare Hazelnut Burger With Chestnut Cream [Vegan, Gluten-Free]

To Make the Burger:

Boil potatoes (with skin or without, it's up to you) until they get soft enough to mash. Let them cool down or let some cool water run over them (make sure they don't absorb too much moisture, though).
Finely grate one carrot and put aside.
Either crush the hazelnuts or put them in a food processor for a short time so they break apart — don't grind them too much, they shouldn't turn into hazelnut powder.
Then, chop 1 leek and sauté in a bit of oil until it softens.
Put the potatoes into a large bowl and start mashing them. Add all other ingredients to the same bowl and mix together well until you get a dough-like consistency.
Form round patties with your hand and sauté in a bit of oil.

To Make the Red Cabbage:

Chop 1 small red cabbage and 1 small onion. Sauté in a large pan with some oil. Then, add about 1 3/4 cups of water to it (you might have to add more later if it evaporates) and all other ingredients. Let cook for around 30 minutes. Close the lid and stir every now and then so that it doesn't burn. Add a bit more water if necessary.

To Make the Chestnut Cream:

Put all ingredients into a blender with a scant 2 cups of water and blend until you get a very smooth consistency.
Cook for about 5 minutes until the flavors develop nicely.

To Assemble:

Once everything is prepared assemble the burger by cutting the rolls in half, adding the red cabbage first, then putting the hazelnut burger patty on top and pouring the chestnut cream over it. Serve with the fries and sauce on the side.