I just had to make myself a bowl of quick oatmeal before starting to write this post. It’s impossible to do it with an empty stomach. These burgers were born during the project where me and my mom were making her fluffy multigrain buns. Buns like these just have to have an equally delicious patty. This time, I really wanted to try hash browns and see if they’d work as a burger patty. Of course they did! Crispy hash browns made with fresh grated potatoes and served with homemade cashew-horseradish-dill sauce, baked beets, pickles, arugula and red onions make a wonderful vegan burger! All our family enjoyed it and I’m so happy to share this recipe with you.
But first, a little update. About a week ago, I decided that I wanted to delete my Facebook. That includes my personal profile and all my pages. When I told some of my friends, they called me crazy and asked if I was kidding. I wasn’t. I’ve been tired of Facebook and its constant noise for years. And the new Facebook algorithms just didn’t justify the promotional part either anymore. I waited until my new cookbook presentations were over and then hit the delete button. It felt so good. And it still does. The only regret is that I didn’t do it sooner. I still have my dearest homepage and the comment section and my e-mail. And if you want to be really sure to never miss my new recipes, then subscribe with your e-mail.
I’ve been enjoying The Crown’s new season, taking snowy walks outside and getting really cozy in our cabin. My only complaint is that it gets really dark outside already at 3pm. Where are thou, my sun? There aren’t many colors outside, but at least I don’t see that hideous Facebook blue anymore. But enough of that and lets get to today’s amazing recipe. Be sure to try it, since it’s a real treat!
Time: about an hour (a bit more, if you make your own buns)Serves: 20 small burgers
Hash brown patties:
- 10 larger potatoes (6 cups / 1 kg grated)
- a bit of salt and ground black pepper
Cashew, horseradish and dill sauce:
- 1 ½ cup / 200 g cashews
- 1 cup / 240 ml cold water
- ¾ – 1 tsp salt
- 1 Tbsp olive oil
- 3 heaping tsp horseradish (add more, if you like)
- 2 Tbsp fresh dill
+ homemade multigrain buns or other buns for serving, also some pickles, red onions, baked sliced beets and arugula, if you like.
If you are planning to use homemade buns, then first you need to start with this recipe. Then make the hash brown patties. Peel and coarsely grate the potatoes. Squeeze out all the extra liquid. Form small and not too thick patties. Cook them in hot oil on high heat until crispy on one side and they start to have golden brown edges. Season with salt and pepper. Then carefully flip them over, turn the heat to medium-low and cook for another few minutes. The more the better. Add a bit more salt and remove from the pan.
For the cashew, horseradish and dill sauce blend all the ingredients together until you have a creamy sauce. If you don’t have a high speed blender, soak the cashews for a couple of hours first or boil them for 15 minutes, drain and then blend.
Assemble the burgers. I slathered some sauce on the bottom bun, then added some sliced pickles, red onions and arugula. Then the hash brown patty, baked sliced beets, more sauce and the top patty. Enjoy!