Walnut Burger with Sweet Potato Ketchup



For the Patty Base
1 cup chickpeas (canned, without liquid)
1 tbsp. flour
1/3 cup cooked chestnuts
For the Walnut Patties
1/2 lb. patty base
2/3 cup coarsley chopped walnuts
For the Walnut Buns
2/3 cup walnut flour
1/3 cup buckwheat flour
2 1/3 cups wheat flour
1 tbsp. vinegar
1 tbsp. salt
1/2 cup water
1/2 cup dark beer (e.g. porter)
1/8 cup fresh yeast
For the Sweet Potato Ketchup
1 lb. sweet potatoes
2 1/2 cups sea salt
1/2 cup vegetable broth
1/8 cup shallots
1 small clove of garlic
1/4 cup white wine vinegar
1 tbsp. olive oil


Who likes walnuts will love this vegetarian burger, because the nuts are not only in the patty, but also in the bun - yum!
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.


Patty Base

Mix everything together in a blender until smooth and season.
Walnut Patties

Add chopped walnuts to the patty base and mix well. Shape into patties of approx. 150 g. Fry in olive oil until golden brown and keep warm in the oven at 70 °C.
Walnut Buns

Combine lukewarm water, yeast, salt, vinegar and beer. Add the remaining ingredients and knead for approx. 10-15 minutes. Proof dough at room temperature until it doubles, then shape into buns of approx. 110-120 g each and proof again for approx. 30 minutes bake buns at 190 °C. Combi Steam for 10 minutes and then at 220 °C for another 10 minutes.
Sweet Potato Ketchup

Cook sweet potatoes with the skin on sea salt in the oven at 160 °C for approx. 40-50 minutes until they are completely soft and close to caramelizing. Allow to cool for a while. Scrape the flesh out of the skin and put aside. Cook shallots and garlic with olive oil in a pot until soft and deglaze with white wine vinegar. Add vegetable broth and sweet potato pulp and bring to a boil once. Season with salt and pepper and puree in a blender to a fine-consistency ketchup.