How do I make these vegan?

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).

Are they gluten-free?

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!

Can I freeze the patties?

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.

Is the 30-minute chill time totally necessary?

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!

Black Bean Smash Burgers

Name: Black Bean Smash Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
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; 1/2 cup mayonnaise; 1 tablespoon dijon mustard; 1 teaspoon ketchup; splash of pickle juice; pinch of cayenne pepper

Black Bean Smash Burgers

Print Recipe

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5 from 2 reviews

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.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 60 minutes (includes 30 min rest)
Yield: 6 burgers 1x
Category: Entreés, Mains
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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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 puréed. 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.
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.
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

cast iron grill pan

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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.
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

Find it online: https://healthyishappetite.com/black-bean-smash-burgers/