This black bean smash burger recipe gives you all the crispy-edged goodness of a traditional smash burgersans the meat.
Add your favorite toppings for a memorable meal.
Simply Recipes / Alison Bickel
I dont eat hamburgers, but if I did, Id choose asmash burger.
Simply Recipes / Alison Bickel
After all, most homemade veggie burgers are too mushy, too gummy, too bland.
Couldnt this all be solved with a hot pan and a good smash?
The answer, my friends, is yes!
Simply Recipes / Alison Bickel
According to my fiance, it tastes pretty darn close to the real thing.
But if you make the patties in advance, a weeknight smash burger is absolutely in your future.
(It also makes the patties gluten-free.)
Simply Recipes / Alison Bickel
Omit the jalapeno and hot sauce.
Line a baking sheet with parchment paper.
Spread the beans onto the prepared baking sheet in an even layer.
Simply Recipes / Alison Bickel
Bake until dry to the touch and beginning to split, 6 to 8 minutes.
Set aside to cool.
Pulse until finely chopped, about 6 (1-second) pulses (a few larger pieces are okay).
Simply Recipes / Alison Bickel
Heat 2 tablespoons of the oil in a large cast iron skillet over medium heat.
Add the chopped vegetables and cook until golden brown and the liquid has evaporated, 10 to 12 minutes.
Reduce the heat to low.
Simply Recipes / Alison Bickel
Stir in the soy sauce and scrape up any brown bits from the bottom of the pan.
Remove from the heat.
Meanwhile, wipe out the bowl of the food processor and add the tortilla chips.
Simply Recipes / Alison Bickel
Process until finely ground, about 20 seconds (you should have 1/2 cup).
Add the mushroom mixture and pulse until combined, about 3 (1-second) pulses.
If the mixture looks too dry, add up to 2 tablespoons of the reserved bean liquid.
Simply Recipes / Alison Bickel
The mixture should be on the dry side but hold together when formed without crumbling apart.
Taste, and adjust the seasoning with salt and pepper.
Divide the mixture into 8 portions, a little over 1/4 cup each.
Simply Recipes / Alison Bickel
Use your palm to flatten each one into 3-inch patties.
Line the baking sheet with fresh parchment or plastic wrap and place the patties on top.
Refrigerate while you prepare the sauce and toppings.
Simply Recipes / Alison Bickel
Tip
If chilling the formed patties for longer, wrap the baking sheet in plastic wrap.
Raw patties can be refrigerated up to 2 days in advance.
They can also be wrapped individually in plastic wrap and frozen in a single layer on a baking sheet.
Simply Recipes / Alison Bickel
Once frozen, place them in a zip-top bag and freeze for up to 3 months.
Thaw in the fridge before cooking.
Stir together the mayonnaise, mustard, ketchup, chopped pickles, and pickle juice.
Simply Recipes / Alison Bickel
If you prefer the taste ofSmashburger sauce, omit the ketchup and add it to the bun separately.
Wipe out the cast iron skillet, if necessary.
Heat 2 tablespoons of the oil over medium-high heat until nearly smoking.
Simply Recipes / Alison Bickel
If your pan isnt big enough, cook 2 patties at a time.
Cook until the edges are browned and crisp, 2 to 3 minutes.
Transfer the burgers to a plate.
Simply Recipes / Alison Bickel
Wipe out the skillet, heat the remaining 2 tablespoons of oil, and repeat with the remaining patties.
Spread the smash sauce onto the bottom and tops of the toasted buns.
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Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
