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:60 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 (divided)
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
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
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) 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 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.
The equipment section above provides affiliate links to things I use often in my kitchen and love.
Cooking tips: you may need to cook longer depending on what type of pan you use. Keep them in the pan until they have a nice brown and crispy exterior.
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.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.