Black Bean Smash Burgers with Toum Sauce
Black Bean Smash Burgers with Toum Sauce
Ingredients
For the Black Bean Patties
- 1 canned black beans, 15-ounce can, drained, rinsed, and patted very dry
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 yellow onion, medium, diced
- 2 garlic cloves, thinly sliced
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 1/2 cup panko breadcrumbs
- 2 tablespoons toum sauce, from recipe below, or mayonnaise
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce, for glazing
For the Toum Sauce
- 1 head garlic cloves, peeled
- 1/4 cup fresh lemon juice
- 1 1/2 cups neutral oil, such as canola, grapeseed, or vegetable
For Assembly and Toppings
- 4 burger buns, split
- 4 leaves green leaf lettuce
- 1 tomato, large, sliced
- 1/2 red onion, small, thinly sliced
Instructions
- 1
Prepare the Toum Sauce: Place the peeled garlic cloves and lemon juice in a tall, narrow jar or container. Using an immersion blender, blend until smooth. While continuing to blend, slowly drizzle in the neutral oil until a thick, white, creamy, mayonnaise-like garlic sauce forms. Set aside.
⏱️ 15 min
- 2
Prepare the Patty Base: Heat 1 tablespoon of olive oil on a large griddle or skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown. Add the diced yellow onion and sliced garlic, cooking for another 3-5 minutes until the onion is softened and translucent.
⏱️ 10 min
- 3
Form the Patties: Transfer the cooked mushroom and onion mixture to a food processor. Add the patted dry black beans, sun-dried tomatoes, panko breadcrumbs, and 2 tablespoons of the prepared toum sauce. Pulse the ingredients until they are well combined and the mixture starts to hold together, but still retains some texture. Do not over-process.
⏱️ 10 min
- 4
Shape and Smash: Divide the black bean mixture into 8 equal portions and roll them into balls. Place each ball between two sheets of parchment paper. Using a burger press or a flat object (like the bottom of a heavy pan), firmly smash each ball into a thin patty, about 1/4-inch thick.
⏱️ 10 min
- 5
Cook the Patties: Reheat the griddle or skillet to medium-high heat. Cook the smashed patties for 2-3 minutes per side until they are crispy and firm. During the last minute of cooking, brush one side of each patty with BBQ sauce.
⏱️ 20 min
- 6
Toast the Buns: While the patties are cooking, lightly toast the split burger buns on the griddle until golden brown, about 1-2 minutes.
⏱️ 5 min
- 7
Assemble the Burgers: Spread a generous amount of toum sauce on the toasted bottom bun. Layer with green leaf lettuce, then one black bean patty. Add another dollop of toum sauce on the first patty, then place a second black bean patty on top. Finish with tomato slices, red onion slices, and the toasted upper bun.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean Smash Burgers with Toum Sauce
Ingredients
For the Black Bean Patties
- 1 canned black beans, 15-ounce can, drained, rinsed, and patted very dry
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 yellow onion, medium, diced
- 2 garlic cloves, thinly sliced
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 1/2 cup panko breadcrumbs
- 2 tablespoons toum sauce, from recipe below, or mayonnaise
- 1 tablespoon olive oil
- 1/4 cup BBQ sauce, for glazing
For the Toum Sauce
- 1 head garlic cloves, peeled
- 1/4 cup fresh lemon juice
- 1 1/2 cups neutral oil, such as canola, grapeseed, or vegetable
For Assembly and Toppings
- 4 burger buns, split
- 4 leaves green leaf lettuce
- 1 tomato, large, sliced
- 1/2 red onion, small, thinly sliced
Instructions
- 1
Prepare the Toum Sauce: Place the peeled garlic cloves and lemon juice in a tall, narrow jar or container. Using an immersion blender, blend until smooth. While continuing to blend, slowly drizzle in the neutral oil until a thick, white, creamy, mayonnaise-like garlic sauce forms. Set aside.
⏱️ 15 min - 2
Prepare the Patty Base: Heat 1 tablespoon of olive oil on a large griddle or skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown. Add the diced yellow onion and sliced garlic, cooking for another 3-5 minutes until the onion is softened and translucent.
⏱️ 10 min - 3
Form the Patties: Transfer the cooked mushroom and onion mixture to a food processor. Add the patted dry black beans, sun-dried tomatoes, panko breadcrumbs, and 2 tablespoons of the prepared toum sauce. Pulse the ingredients until they are well combined and the mixture starts to hold together, but still retains some texture. Do not over-process.
⏱️ 10 min - 4
Shape and Smash: Divide the black bean mixture into 8 equal portions and roll them into balls. Place each ball between two sheets of parchment paper. Using a burger press or a flat object (like the bottom of a heavy pan), firmly smash each ball into a thin patty, about 1/4-inch thick.
⏱️ 10 min - 5
Cook the Patties: Reheat the griddle or skillet to medium-high heat. Cook the smashed patties for 2-3 minutes per side until they are crispy and firm. During the last minute of cooking, brush one side of each patty with BBQ sauce.
⏱️ 20 min - 6
Toast the Buns: While the patties are cooking, lightly toast the split burger buns on the griddle until golden brown, about 1-2 minutes.
⏱️ 5 min - 7
Assemble the Burgers: Spread a generous amount of toum sauce on the toasted bottom bun. Layer with green leaf lettuce, then one black bean patty. Add another dollop of toum sauce on the first patty, then place a second black bean patty on top. Finish with tomato slices, red onion slices, and the toasted upper bun.
⏱️ 5 min