Chestnut Cracker

This is a very tasty veggie burger patty, not only during the festive season. Coated in nuts and fried in clarified butter it is all crunchy outside and creamy-soft inside. In combination with the fruity chutney and the orange filet it looks stunning and taste even better. The eggnog sauce might sound a bit special, but give it a try: it levels out the fruity-earthy flavours of the other ingredients.

INGREDIENTS (For 4 burgers)

Pretzel Roll

  • 4 fresh pretzel rolls


  • 250 g hokkaido pumpkin
  • 250 g chestnuts
  • 1 tbsp of canola oil
  • 1 egg
  • 2 tbsp flour
  • 200 g mixed nuts (hazelnuts, walnuts, almonds…)
  • salt
  • pepper
  • some nutmeg
  • clarified butter for frying

Beetroot Chutney

  • 2 small beetroots
  • 1 apple
  • 1 onion
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 tsp mustard seeds
  • 4 cloves
  • 1 tbsp white vinegar
  • 1 tbsp honey
  • 1 knob of butter
  • salt
  • pepper

Orange Filets

  • 1 large orange

Eggnog sauce

  • 20 g flour
  • 20 g butter
  • 75 ml milk
  • 3 tbsp eggnog
  • salt
  • pepper
  • 1-2 tbsp of fresh orange juice (take it from the leftovers from your orange filets)


  • non-sticky pan
  • blender or food processor
  • baking paper


First prepare the different parts of the burger:


  • take the seeds out of the pumpkin and cut it into chunks, mix with canola oil and season with salt and pepper
  • with a sharp knife make cross-shaped cuts into the tops of the chestnuts (so they can open up in the oven) – be careful not to cut yourself
  • line a baking tray with baking paper and place chestnuts and pumpkin pieces on it
  • bake in the oven at 160 degrees for 15-20 mins, or until the chestnuts have opened and the pumpkin is soft
  • peel the chestnuts
  • smash the chestnuts and the pumpkin and mix it together in a bowl, add the egg, the flour and season with salt, pepper and nutmeg
  • in a blender or food processor shred the nuts until they have the size of bread crumbs
  • with wet hands form patties from your chestnut-pumpkin mix and coat with the nut crumbs
  • at medium heat fry in a pan in some clarified butter until golden brown and crispy

ChutneyBeetroot chutney

  • peel beetroots, onion and apple and cut into small cubes
  • melt the butter in a small pot and add the cinnamon stick, the star anise and the mustard seeds and fry for a few minutes
  • then add beetroot, onion, apple and cloves
  • let cook for 5 mins on medium heat and season with salt and pepper
  • now add vinegar, honey and a little water and let it simmer for 40 minutes or until the beetroot is soft, add some water if the chutney gets to dry
  • season with more salt, pepper, honey and vinegar to taste

Orange filets

  • peel the orange with a sharp knife and make sure to cut off the white skin
  • now cut the filets out of the orange: hold the orange in your hand and slice into it left and right of the filet to cut it out – for more instructions, click here
  • make sure to keep the juice of the leftover orange for your sauce

Eggnog sauce

  • at medium heat, melt the butter in a small pot and add the flour
  • stir well until the flour and butter are mixed
  • now stir in the milk and bring the sauce to the boil – the sauce should now be very thick
  • now reduce the heat and add the eggnog and orange juice, add a little more milk if the sauce is too thick
  • season with salt and pepper

ChestnutCracker_IngredsNow build the burger:

  • Slice the pretzel roll
  • Place your patty on one half of the roll
  • add a spoon of chutney and three orange filets
  • top with eggnog sauce and other half of the bun

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