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Black Bean Smash Burgers

A vegetarian smash burger that’s just as satisfying as the original! 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 burgers 1x
  • Category: Mains, Entreés
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup rolled oats
  • 2 cans black beans, drained and rinsed
  • 1 large egg
  • 2 tablespoons soy sauce
  • 2 tablespoons tahini
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 small yellow onion, grated (moisture squeezed out)
  • 2 cloves garlic, grated
  • olive oil, for brushing the pan

Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon ketchup
  • splash of pickle juice
  • pinch of cayenne pepper

For serving:

  • brioche buns
  • fresh toppings: butter lettuce, sliced pickles, and sliced tomatoes (if in season)

Instructions

  1. Pulse the rolled oats in a food processor several times until chopped up a bit (you don’t want oat flour). Add half the beans, egg, soy sauce, tahini, smoked paprika, salt and pepper. Pulse a few more times until everything is well-incorporated but not totally puréed. Transfer to a big bowl and stir in the remaining black beans (leaving them whole), grated onion and garlic. 
  2. 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 15 minutes. 
  3. Meanwhile, make the sauce by mixing mayo through cayenne in a small bowl.
  4. Heat a cast iron skillet and brush with olive oil. Roll each (chilled) bean portion into a ball with your hands and drop into the hot pan. Cook for about 5 minutes, pressing down gently with a spatula, then flipping and cooking 5-7 more minutes until browned and cooked through. It should be crisp on the outside and firm, not mushy, on the inside. 
  5. Once the burgers are fully cooked, transfer to a lightly toasted bun that’s been smeared with sauce and add your favorite fresh toppings.

Equipment

Notes

  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Keep these vegan by using a flax egg in place of the large egg in the burgers, vegan mayonnaise in the sauce (like this one) and choosing a vegan bun.
  • These freeze well! Let them cool completely, then store in an airtight container for up to one month. Reheat in a skillet or the oven. 

Nutrition

Keywords: plant-based dinners, vegetarian dinners, 30 minutes or less