Black Bean Smashburgers.
These black bean smashburgers are my favorite veggie burger! A simple, easy black bean mixture is smashed into a hot sizzling pan until super thin and crisp. Top with cheddar and add your lettuce and tomato – omg! It’s perfect.
Weekend burgers are on the menu!
This black bean burger is super flavorful and crisp with the crunchiest edges. It’s smothered in cheese and served with lettuce, tomato and my signature house sauce for the ultimate smash burger… made with beans!
I’m in lust.
Oh my gosh.
This burger is my new favorite thing, EVER.
And that’s saying a lot, because I have an excellent veggie burger recipe already. I also have a fabulous baked black bean burger in Everyday Dinners!
But I’m quite partial to smashburgers – I just can’t help it. I love them because they are such thin, skinny patties! I don’t like to eat thick burgers – it reminds me of eating a meatball or something. Just on a bun.
So smashburgers it is. For me, forever.
It’s just going to be that way always.
This is how they come together!
First, I drain and rinse a can of black beans, then smash them with a fork. I like to smash them with the fork so some pieces remain whole but others are smashed – leading to excellent texture.
Spices come next! Smoked paprika, garlic powder, salt and pepper, some dried thyme… these are my favorites. I love the flavor combo they create.
Then, those extra ingredients to bind everything together. Some seasoned bread crumbs, a beaten egg. Cheese!! A little goes a long way. You can also add some diced shallots or peppers if you wish!
I use my hands to bring everything together, and just like ground beef, I divide the mixture into four equal portions. And I form them into balls, because this makes the entire smashing process easier.
Next, the smashing! A hot cast iron skillet, some avocado oil – and smash. I press one of the burgers into the skillet, then use the back of a glass to smash it into the skillet, pressing it into the thinnest patty that I can!
Once the burgers are cooked on both sides, I add on some cheddar cheese. The rest is easy: brioche or potato buns, lettuce, tomato and house sauce.
Or anything else you love on your burger.
They are PHENOMENAL. So crispy and crunchy on the outside, creamy on the inside with some texture. The flavor is smoky and seasoned. The cheese is melty and wonderful!
Never going back from these ones!
Black Bean Smashburgers
Black Bean Smashburger
Ingredients
- 1 (15 ounce ) can black beans, drained and rinsed
- 1 large egg, lightly beaten
- ⅓ cup seasoned bread crumbs
- ½ cup freshly grated cheddar cheese
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt and pepper
- 1 to 2 tablespoons avocado oil
- 4 slices cheddar cheese
- 4 brioche or potato buns
- 4 slices of tomato
- house sauce, for serving
Instructions
- Place the black beans in a bowl and use a fork to coarsely smash them. I like to leave a mix of whole beans and smashed ones.
- Add in the egg, bread crumbs, cheese, paprika, garlic powder and a big pinch of salt and pepper. Mix together until combined.
- Use your hands to bring the mixture together. It should be moist and mashed enough to bring together and form a patty. If not, use the fork to mash more of the beans.
- Divide the mixture into four equal portions. Form them into balls.
- Heat the oil in a large cast iron skillet over medium heat. Add the black bean ball and press it into the skillet. Use the back of a jar or glass (I spray mine with nonstick spray) and press the patty down into the skillet, smashing it into the thinnest patty possible. Use the glass around the edges to smash the pieces together if they come apart. Cook for another 1 to 2 minutes, until golden. Gently flip the burger over.
- Cook on the other side until it’s brown and golden and crisp. Add a slice of cheddar on each burger and let it melt.
- Place on the bun and top with lettuce, tomato and house sauce!
Did you make this recipe?
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17 Comments on “Black Bean Smashburgers.”
YES! I am SO excited to try this recipe– going on the menu tonight. We love smashburgers too and while I often use Impossible for your recipe, I love the idea of using beans. Can’t wait for this one, I’ve got a feeling it’s going to be on heavy rotation this summer.
These look phenomenal. Thank you for such great pictures, also; it really helps one decide to make something vs not making it – seeing the cross sections is SO helpful! You always have such interesting recipes – I’m so glad I signed up for your blog!
For non dairy people….can you just leave shredded cheese out or should I replace it with something? Can’t wait to try these!
There is no shredded cheese in it just on top. So just leave it off or use a vegan cheese slice that you like. I am going to use Chao on mine.
Just read the recipe again! You were correct. So now I also want to know if we can just leave the shredded cheese out!
Hey, Jessica! I’m confused. Is it 1 patty per bun (per directions) or 2 (as shown in pic)? Thanks!
Jessica,
I have a question, why avocado oil? Couldn’t I use olive oil instead?
avocado has a higher smoke point than olive oil, so you can get that golden brown color on the bean burgers when you smash them!
Burgers are a vehicle for toppings for me and this black bean burger was a winner! Topped it with cheddar, house (sauce of course!), tomato, red onion, and arugula. A great meatless meal for sure! Thanks Jess.
Just made this, SO GOOD. AMAZING and SO SIMPLE!
This recipe is a must try ….I absolutely love black beans and this recipe would be one I absolutely must try …. looks delicious….and knowing the ingredients that are out in this recipe makes it so much better….thank you so much…. Please share more of your recipes
Egg substitute?
Since the egg is here as a binder, I may try substituting 1/4 cup of plain Greek yogurt.
Make a flax egg. That is what I am going to do.
These were simple and delicious! I didn’t have breadcrumbs so I subbed 2 tbsp flour. I also added cayenne pepper for a little kick.
I’ve made a few …. but these are the bomb!
Do you have the nutrition information??