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Black Bean Smashburger

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5
Course: Main Course , Lunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add in the egg, bread crumbs, cheese, paprika, garlic powder and a big pinch of salt and pepper. Mix together until combined.
  3. 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.
  4. Divide the mixture into four equal portions. Form them into balls.
  5. 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.
  6. 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.
  7. Place on the bun and top with lettuce, tomato and house sauce!