This is an eminently simple preparation, adapted from a traditional German recipe. My eternal thanks to Steffi / Sycamore Spirits for translating this and many other recipes for me from a cookbook brought to the states with her from Germany. Though acorns are considered largely a famine food in most of Europe, they aren’t really thought of as food at all here in the US, even though they formed a substantial part of the diet of many early settlers.
For me, there is likely no more significant wild food in my diet than acorns. Not perhaps, in terms of quantity – but in terms of importance. I look forward with great eagerness to harvesting acorns in the fall, for while time-consuming it is a supremely relaxing activity. Processing acorns, too may be an exhaustive activity but it pleases me to no end, and there are few wild food products I treat with more reverence than a jar of pickled acorns or a tub of acorn flour.
These acorn burgers use the latter, combined with milled or pureed potatoes to make a burger that is soft, somewhat fragile and has an amazing rich umami flavor. Unlike a lot of “veggie” burgers it doesn’t rely on pulses or TVP so it melts in your mouth, the way a properly cooked burger does. You don’t need particularly finely-ground flour for this, but you do need to process the potatoes so that they are fluffy and light, so a food mill, ricer or other form of fine-processing is required.
Combine a mixing bowl :
1 1/2 cups riced or milled cooked potatoes
1/2 cup acorn flour (preferably cold-leeched red oak flour)
1/3 cup grated onion
1 tbs prepared mustard (preferably high quality whole-grain or homemade)
salt to taste
freshly ground black pepper, optional
Mix the ingredients by hand and form into small patties. This recipe usually makes four burgers, about 3.5 oz each before frying. I usually fry the patties in a small amount of oil until brown and crispy on the outside, but you can also bake them at high heat.
The original recipe calls for the burgers to be stuffed with meat or sautéed mushrooms, and this can be done (I would recommend adding a few tablespoons of flour first if you go that route). However, I have found that simply adding sautéed mushrooms to the burger is much tastier. These are incredible simply served on a soft roll, with a dab of chile sauce or mayonnaise, some crispy lettuce and a few sliced onions. Really, any way you would prepare a traditional hamburger, falafel, or kebab meat suits them, from gyros to banh mi to Big Mac style double decker burgers. The flavor is deep but quite simple, so goes with almost any kind of topping, pickle or sauce.