These black bean smashburgers are my favorite veggie burger. A simple black bean mixture is smashed into a hot skillet until it’s thin and crisp. Top with cheddar, add lettuce and tomato, and you’re in burger heaven.
Weekend burgers are on the menu!
This black bean burger is full of flavor with the crispiest edges. It melts cheese beautifully and pairs perfectly with lettuce, tomato and a tangy house sauce for the ultimate bean-based smash burger.
This is easily one of my new favorite things. I already have other great veggie burger recipes, but I keep coming back to smashburgers because I love how thin and crispy the patties get. Thick burgers feel like eating a meatball on a bun to me—so give me a skinny smashed patty every time.
I’m partial to smashburgers for life. They’re just so satisfying: crispy outside, tender inside, and all the flavor in a thin, juicy bite.
This is how they come together!
Start by draining and rinsing one 15-ounce can of black beans, then coarsely mash them with a fork. Leaving a mix of whole beans and smashed bits gives the patties a great, slightly chunky texture.
Add seasoning next: smoked paprika, garlic powder, salt and pepper, and a little dried thyme if you like. Those warm, smoky notes complement the beans perfectly.
To bind the mixture, stir in a lightly beaten large egg, seasoned bread crumbs, and a bit of grated cheddar. The cheese adds richness; you can also fold in diced shallot or a little finely chopped pepper for extra flavor.
Use your hands to combine everything. Divide the mixture into four equal portions and form them into balls—this makes smashing them in the skillet much easier.
Heat 1 to 2 tablespoons of avocado oil in a large cast-iron skillet over medium heat. Add a bean ball to the hot pan and press it down immediately. I like to use the bottom of a jar or a glass (lightly sprayed with nonstick spray) to smash the mixture into a very thin patty. If the edges separate, press them back together with the glass.
Cook until the bottom is golden and crisp, then gently flip and cook the second side until it’s browned and crunchy. Top each patty with a slice of cheddar and let it melt while the burger finishes cooking.
Serve on brioche or potato buns with lettuce, tomato and your favorite sauce. House sauce works beautifully, but use whatever you love on a burger.
The result is phenomenal: crisp and crunchy on the outside, creamy and textured on the inside, with smoky, seasoned flavor and melty cheese. These are burgers you’ll want again and again.
Never going back from these ones!
Black Bean Smashburgers
Black Bean Smashburger
5
30 mins
10 mins
40 mins
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 large egg, lightly beaten
- 1/3 cup seasoned bread crumbs
- 1/2 cup freshly grated cheddar cheese
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 1 to 2 tablespoons avocado oil
- 4 slices cheddar cheese (for topping)
- 4 brioche or potato buns
- 4 slices tomato
- House sauce, for serving
Instructions
- Place the black beans in a bowl and use a fork to coarsely smash them, leaving some whole beans for texture.
- Add the beaten egg, bread crumbs, grated cheese, smoked paprika, garlic powder and a big pinch of salt and pepper. Mix until combined.
- Use your hands to bring the mixture together. It should be moist enough to form a patty; if it’s too loose, mash a few more beans.
- Divide the mixture into four equal portions and form each into a ball.
- Heat the oil in a large cast iron skillet over medium heat. Add a bean ball and press it into the skillet. Use the bottom of a jar or glass (lightly sprayed) to smash the ball into a very thin patty. If edges separate, press them back together. Cook 1–2 minutes until golden, then gently flip.
- Cook the second side until brown and crisp. Add a slice of cheddar to each patty and let it melt.
- Place the patties on buns and top with lettuce, tomato and house sauce. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
Fave.