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Black Bean Smash Burgers
Black Bean Smash Burgers
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try this savory black bean smash burger for a meatless version of a crispy-edged classic. Customize with your favorite toppings for a delicious feast.
Ingredients:
  • For the patties
  • 1 (15-ounce) can black beans
  • 8 ounces cremini or baby bella mushrooms
  • 1/2 red onion, quartered (save the other half for topping)
  • 1/2 jalapeño pepper, seeded
  • 6 tablespoons vegetable oil, divided
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 ounces tortilla chips (about 2 cups)
  • For the smash sauce
  • 1/4 cup mayonnaise or vegan mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon ketchup
  • 1 tablespoon diced dill pickle
  • 1 teaspoon dill pickle juice
  • To serve
  • 4 burger buns, split and toasted
  • 4 slices American cheese or vegan cheese
  • Lettuce, tomatoes, and red onion
  • Dill pickle chips
Instructions:
  • Prepare the black beans by preheating the oven to 350°F and lining a baking sheet with parchment paper. Drain and rinse a can of black beans while saving 1/4 cup of the bean liquid. Spread the beans on the baking sheet and bake for 6 to 8 minutes until dry and starting to split. Let them cool before using.
  • Finely chop the mushrooms, onion, and jalapeño in a food processor: Place the vegetables in the food processor fitted with the blade attachment. Pulse for about 6 (1-second) pulses until finely chopped, with a few larger pieces for texture.
  • Sauté the veggies: In a large cast iron skillet over medium heat, heat 2 tablespoons of oil. Cook the chopped vegetables until golden brown and all the liquid has evaporated, about 10 to 12 minutes.
  • Incorporate the flavors: Lower the heat and blend in the soy sauce, making sure to deglaze the pan. Introduce the garlic powder, cumin, hot sauce, salt, and pepper, cooking for an additional 30 seconds. Take the pan off the heat.
  • Prepare the patty mixture: Clean the food processor bowl and pulse tortilla chips until finely ground for about 20 seconds (resulting in 1/2 cup). Add black beans, pulse for 5 (1-second) pulses until mostly broken down. Incorporate mushroom mixture and pulse for 3 (1-second) pulses. If needed, add up to 2 tablespoons of reserved bean liquid for moisture. The mixture should be slightly dry but hold together without crumbling. Season with salt and pepper to taste.
  • Shape the patties: Separate the mixture into 8 portions, a little over 1/4 cup each. Flatten each portion into 3-inch patties using your palm. Place the patties on a baking sheet lined with fresh parchment or plastic wrap, then refrigerate as you make the sauce and toppings.
  • Prepare the sauce by mixing mayonnaise, mustard, ketchup, chopped pickles, and pickle juice until well combined.
  • Heat oil in a large cast iron skillet over medium-high heat until nearly smoking. Place 4 patties in the pan and gently press down with a spatula to form thin, 4-inch wide patties. Cook until edges are browned and crisp, about 2-3 minutes. Carefully flip the burgers, top with cheese, and cook until the second side is browned and cheese is melted, about 2-3 minutes. Transfer burgers to a plate. Repeat with remaining patties using remaining oil.
  • Prepare the burgers by generously spreading the smash sauce on the toasted buns. Place 2 patties on each bottom bun and layer with fresh tomato, crisp lettuce, sliced red onion, and tangy pickles. For best flavor, enjoy these delicious burgers immediately. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. If you loved this recipe, please remember to rate it below!

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