Main Dishescookwell
Black Bean Smash Burger
A black bean burger that actually tastes good.
👥 2 Servings⏱️ Prep & Cook: 30 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●strainer
- ●oven
- ●griddle
- ●spatula
📝 Preparation Steps
1
Dehydrate the beans & pulse the mixture
2
Drain your cooked (or canned) beans completely in a strainer, and rinse them clean. You’ll need around 250 g (1/4 lb) of drained beans, which should be about how much is inside a standard 14 oz / 400 g can. Spread the drained beans on a sheet tray, and pop them into a preheated 350°F/176°C oven for ⏱️ 10-15 minutes to dehydrate them. You need to reduce moisture to improve the texture of the patty. If you don’t want to use the oven, you can toast them in a pan until they’ve dried out some and their skin starts peeling. Add the cooked black beans and bread crumbs to a food processor and pulse a few times until lightly combined and the beans are broken down. Pour the bean mixture into a bowl and add the black pepper, salt, and msg. Combine. Note: Feel free to add other spices or aromatics at this point, if desired (like herbs, onions, garlic, etc).
Black Beans, 250 gBlack Pepper, a sprinkleSalt, 3 gMSG, 2 gOnions, 1 partPickled onions, to taste
3
Hydrate the bean mixture & divide
4
At this stage, the mixture should still be pretty mealy so we need to bind it with one beaten egg. Add about half the egg to start, then add the cornstarch. Mix this together until you can form a ball that sticks together. If it feels too wet, add a bit more bread crumbs, or if it's too dry add a little more beaten egg or water. Divide the bean mixture into four (roughly 65 g) balls. Note: This can be stored in the fridge for a couple of days if you want to make it ahead of time.
Cornstarch, 10 g
5
Mix the sauce, prep toppings
6
Mix all burger sauce ingredients until well combined. Taste and adjust if needed. Gather and slice any toppings you’ll want for the burger. If desired, toast the buns before cooking the patties.
7
Smash & sear the patties
8
Set a cast iron griddle or pan over high heat, and add a drizzle of cooking oil. When smoking hot, place a bean ball onto the cook surface. Using a piece of parchment paper as a barrier, smash down the bean ball with a metal spatula until completely flattened (it should be fairly thin and as wide as the bun). Repeat with a second bean patty. Let the smashed bean patties sear and develop a crust for ⏱️ 2-3 minutes before flipping over. To one of the patties, add a handful of grated cheese. When melted, add the other smashed patty on top of the cheese to create a double decker patty with melted cheese in the middle. Remove from the heat and repeat with the remaining 2 bean balls for the other burger.
9
Assemble & serve
10
Assemble the burgers by spreading burger sauce on each bun, adding a layer of pickled onions, tomato, lettuce, topping with the double burger patty stack, and closing it all up. Enjoy warm.
Onions, 1 partPickled onions, to tasteLettuce, to taste
Nutrition Facts
calories
1499
fat Content
25 g
protein Content
75 g
carbohydrate Content
243 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...