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Homemade Black Bean Smashburgers. photo
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Black Bean Smashburgers.

A crunchy, cheesy black bean smashburger that's quick to make and full of savory flavor.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 5 servings

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 pepper to taste
  • 1 to 2 tablespoons avocado oil for cooking
  • 4 slices cheddar cheese
  • 4 brioche or potato buns
  • 4 slices tomato
  • house sauce for serving

Instructions

  • Place the drained and rinsed black beans in a large bowl and use a fork to coarsely mash them, leaving some whole beans for texture.
  • Add the lightly beaten egg, seasoned bread crumbs, 1/2 cup grated cheddar, smoked paprika, garlic powder, and a generous pinch of kosher salt and pepper to the bowl; mix until combined.
  • Use your hands to bring the mixture together; it should be moist and hold when pressed into a patty. If needed, mash more beans with the fork to achieve cohesion.
  • Divide the mixture into four equal portions and form each into a ball.
  • Heat 1 to 2 tablespoons avocado oil in a large cast-iron skillet or nonstick pan over medium heat.
  • Add one bean ball to the skillet and immediately press it flat with the back of a jar or flat glass (lightly sprayed with nonstick spray if desired) to form a very thin patty; use the glass to press edges together if pieces separate.
  • Cook the patty 1 to 2 minutes until the bottom is golden and crisp, then gently flip and cook the other side until brown, golden, and crisp, about another 1 to 2 minutes.
  • Place a slice of cheddar on each patty after flipping and let it melt while the second side finishes cooking.
  • Assemble burgers by placing patties on buns and topping with tomato slices and house sauce; serve immediately.

Equipment

  • Large Bowl
  • fork
  • cast iron skillet or large frying pan
  • spatula or turner
  • Measuring cups and spoons
  • jar or flat-bottomed glass for smashing

Notes

  • Drain and rinse canned beans well to reduce sodium.
  • Leave some whole beans for texture when mashing.
  • Press patties very thin for crisp edges.
  • Use a flat glass or jar to smash patties evenly.