A vegetarian smash burger that’s just as satisfying as the original? Absolutely! This version highlights black beans and still retains that slightly charred, crispy exterior. Finish with a brioche bun, your favorite toppings and a burger sauce that’s irresistible.
The smash burger is an absolute classic. Lightly crisp and charred on the outside, tender on the inside, perfectly assembled. What makes it special? Cooking it on a cast iron surface and gently smashing down with a spatula for increased surface area. I wanted to try this technique with a vegetarian patty and was pleasantly surprised when it not only worked, but worked so well! I’ll never do it another way.
This black bean smash burger is a flavor-packed meatless meal you will love if you’re working on adding more plants to your diet, or even if you aren’t! It’s that delicious. I’ve had multiple people tell me they like this just as much, if not more, than the real thing. Here’s what you need to make them:
Key Ingredients for Black Bean Burgers
- black beans are the foundation and I use both purรฉed and whole beans in this one for the best texture, while still ensuring everything holds together well.
- egg and tahini for binding agents
- rolled oats to soak up some of the moisture and give them a classic burger shape
- soy sauce for a salty, umami pop of flavor
- smoked paprika which really brings another dimension of flavor
- garlic, which is grated and folded in so it gets dispersed evenly
Best Tips for Making an Actually Good Bean Burger
I’ve had my fair share of vegetable-based burgers over the years and let’s just say I have thoughts on what makes a really good one. Here are a few of my top tips:
- Purรฉe some of the beans, and leave some whole. This way everything will stick together well and you get the texture of some whole beans too.
- No chunks of vegetables. Leave out the chopped green pepper, onion, carrots, etc. It throws the texture off and makes it harder to cook evenly. Customize with toppings later.
- Choose the right bun. Brioche buns are a classic choice for a smash burger because they are light and airy and perfect, in my opinion. If you choose something too dense, you run the risk of overwhelming the delicate bean burger.
Choosing the Right Toppings
I also prefer to keep things super simple with toppings using leaf lettuce (or romaine or iceberg), pickles and a traditional burger sauce. I like the tomato slice but only in the summer. If they aren’t in season, I would rather skip it! Make sure to season your tomatoes with salt and pepper too, this is a key step to enhance the flavor.
Even more-so than with the beef version, you’ll want to avoid overloading a bean burger with fancy toppings. It just won’t hold up to things like sautรฉd mushrooms, a pile of caramelized onions or heavy cheeses. A simple slice of melty American from the deli is just right.
Black Bean Smash Burger FAQs
Follow these steps: Use a flax egg in place of the real egg in the burger patties; swap in vegan mayonnaise in the sauce; leave off the cheese; choose a vegan bun (most are, but the brioche buns we use and love here are not).
As long as you use certified gluten-free oats, then yes, the patties are gluten-free. Wrap it in lettuce or choose a gluten-free bun to make the whole thing work for you!
Yes! In fact, I love doing this so I have them ready all summer long. Once cooked and completely cooled, store in an airtight container for up to one month. Let the burger thaw in the refrigerator for a day before reheating in a skillet, or use an oven or toaster oven to warm all the way through from frozen.
I’ve tried eliminating this but it just doesn’t work as well, and your burgers may fall apart while cooking. You can get away with 15 minutes of chilling if needed but don’t shortcut any more than that!
3 More Vegetarian Dinner Ideas:
- House Favorite Bean & Cheese Tacos (15-minute meal!)
- Glow Bowls (great summer recipe)
- Vegetarian Crunchwraps (so fun)
Black Bean Smash Burgers
A vegetarian smash burger that’s just as satisfying as the original? Absolutely! This version highlights black beans and still retains that slightly charred, crispy exterior. Finish with a brioche bun, your favorite toppings and a burger sauce that’s irresistible.ย ย
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes (includes 30 min rest)
- Yield: 6 burgers 1x
- Category: Entreรฉs, Mains
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup rolled oats
- 2 cans black beans, drained and rinsed (divided)
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons tahini
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, grated
- 2 tablespoons olive oil, for brushing the pan
- 6 slices American cheese
- 6 brioche buns
- 6–8 pieces green leaf lettuce
- 1 red heirloom tomato, sliced 1/4″ thick (seasoned with salt and pepper)
- sliced dill pickles
Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon ketchup
- splash of pickle juice
- pinch of cayenne pepper
Instructions
- Pulse the rolled oats in a food processor several times until chopped. Add half of the black beans, egg, soy sauce, tahini, smoked paprika, salt and pepper. Pulse a few more times until everything is well-incorporated but not totally purรฉed. Transfer to a big bowl and stir in the remaining black beans (leaving them whole) and the grated garlic.
- Divide the black bean mixture into 6 equal portions (a heaping 1/3 cup each) and place on a parchment-lined plate or quarter sheet pan. Refrigerate for 30 minutes.ย
- Meanwhile, make the sauce by mixing mayo through cayenne in a small bowl.
- Once your burgers have chilled/rested sufficiently, heat a cast iron skillet or griddle over medium and brush generously with olive oil.
- Roll each black bean portion into a ball with your hands (use gloves if you have them) and drop into the hot pan. Cook each burger for about 5 minutes. Flip, press down firmly but gently and cook 5-7 more minutes until browned, adding a slice of cheese for the last 2 minutes. It should be crisp and lightly charred on the outside and firm (not mushy) on the inside.ย
- Toast the flat side of the buns until golden brown.
- To assemble: start with a generous smear of sauce on the bottom bun followed by lettuce leaves, black bean burger, seasoned tomato slice, pickles and more sauce on the top side of the bun.
Equipment
Buy Now โ Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Cooking tips: you may need to cook the patties longer depending on what type of pan you use. Keep them in the pan until they have a nice brown and crispy exterior.ย
- These freeze well! Let them cool completely, then store in an airtight container for up to one month (if stacking, use parchment in between to prevent sticking). Reheat the burgers in a skillet or the oven until warmed through.
Nutrition
- Serving Size: 1 burger
- Calories: 511 calories
- Fat: 25 grams
- Carbohydrates: 55 grams
- Fiber: 13 grams
- Protein: 16 grams
This recipe was originally published in January 2023. The post, including photos and recipe, were updated in June 2026.
Photos by Ashley McLaughlin
Want More Plant-Forward Recipes?
Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?
Michelle says
I prefer these Black bean burgers over meat burgers. The flavor is so yummy. My husband also really likes these as well! I like to have as leftovers too!
Leanne says
Thank you Michelle! And M’s approval too, can’t ask for more than that ha!
Jacob says
These are the best non meat burgers I have had. The sauce and bun give it an extra layer of flavor and it just melts in your mouth. Must try!
Leanne says
This is the best compliment coming from you! Thanks for stopping in to leave a comment <3