Oregon

Hazelnut Crusted Burger

Oregon produces 99% of America's hazelnuts, and this Pacific Northwest burger celebrates that legacy. The patty gets a crunchy hazelnut crust, topped with tangy berry aioli and creamy goat cheese. It's farm-to-table burger perfection.

⏱ Total 35min 🍴 Serves 4 🌱 Farm-to-Table ⭐ Gourmet

Equipment Needed

🍳 Cast Iron Skillet
🥣 Food Processor
🍴 Spatula
🥖 Baking Sheet

Instructions

1

Toast the hazelnuts: Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for 10-12 minutes until fragrant and skins begin to crack. Place in a clean towel and rub vigorously to remove most of the skins.

Tip: Don't worry about getting every bit of skin off - some bits add nice color and texture to the crust.
2

Make the hazelnut crust: In a food processor, pulse the toasted hazelnuts until coarsely chopped (not a paste). Transfer to a shallow bowl and mix with panko, salt, and pepper. Set aside.

3

Make the berry aioli: Whisk together the mayonnaise, berry jam, Dijon mustard, and minced garlic until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

4

Form the patties: Divide the ground beef into 4 equal portions. Form into patties about 3/4 inch thick. Season both sides with salt.

5

Apply the crust: Press one side of each patty firmly into the hazelnut mixture, creating a generous crust. Press the nuts in so they adhere well.

Tip: Only crust one side - this will be the top of the burger, so you can still get a good sear on the bottom.
6

Heat the skillet: Heat a cast iron skillet over medium-high heat with a drizzle of oil. You want the pan hot enough to sear but not so hot that the hazelnuts burn.

7

Cook the patties: Place patties crust-side UP in the skillet. Cook for 4 minutes until well-seared on the bottom. Carefully flip and cook for 3-4 more minutes. The hazelnuts should be golden and toasty.

8

Toast the buns: Split the buns and toast them in the skillet or under the broiler until golden.

9

Assemble: Spread berry aioli on both bun halves. Place arugula on the bottom bun, then the patty (hazelnut crust facing up). Top with crumbled goat cheese and close with the top bun.

10

Serve: Serve immediately with a glass of Oregon Pinot Noir or a craft beer from one of Oregon's many breweries. The combination of nutty, tangy, and savory is Pacific Northwest perfection.

💡 Pro Tips & Variations

  • Oregon hazelnuts: Look for Oregon-grown hazelnuts for the most authentic flavor. They're sweeter and more flavorful than imports.
  • Marionberries: This Oregon-developed blackberry variety makes the best aioli, but any blackberry jam works.
  • Blue cheese swap: If goat cheese isn't your thing, try Oregon blue cheese (Rogue Creamery makes excellent ones).
  • Bun alternatives: A pretzel bun pairs wonderfully with the nutty crust.
  • Make it a salad: Skip the bun entirely and serve the hazelnut-crusted patty over a bed of arugula with the aioli as dressing.
  • Add bacon: Thick-cut bacon adds a smoky element that complements the hazelnuts beautifully.
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