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
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
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon ketchup
splash of pickle juice
pinch of cayenne pepper
fresh toppings: butter lettuce, sliced pickles, and sliced tomatoes (if in season)
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.
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 at least 30 minutes.
Meanwhile, make the sauce by mixing mayo through cayenne in a small bowl.
Heat a cast iron skillet over medium and brush with olive oil.
Roll each (chilled) black 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. It should be crisp on the outside and firm (not mushy) on the inside.
Once the burgers are fully cooked, transfer them to a lightly toasted bun that’s been smeared with sauce and add your favorite fresh toppings.
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