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.

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



Cooking Time




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


To Make the Burger:

  1. 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).
  2. Finely grate one carrot and put aside.
  3. 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.
  4. Then, chop 1 leek and sauté in a bit of oil until it softens.
  5. 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.
  6. Form round patties with your hand and sauté in a bit of oil.

To Make the Red Cabbage:

  1. 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:

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

To Assemble:

  1. 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.

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