Veggie Smash Burger

This is the simplest method for making a solid, low moisture black bean smash burger.

INGREDIENTS

Black Bean Burger (Enough for two [2 patty] burgers)

250 g slightly undercooked, drained black beans
- Or 1 can of drained black beans
20 g bread crumbs
3 g salt
20 cranks black pepper
2 g msg (optional)
1/2 beaten egg
A spoonful of cornstarch (optional)
Cheese of your choice

Burger Sauce

Burger accouterments

DIRECTIONS

Add the black beans and bread crumbs to a food processor and pulse a few times until lightly combined.
- Note: If using canned black beans toast them in a pan or in the oven for 10 minutes to remove moisture. If you do not have a food processor, finely mince the beans by hand.
Pour the bean mixture into a bowl and add 20 cranks of black pepper, 3 grams of salt, 2 grams of msg, and mix it together.
- Note: Feel free to add other spices, herbs, onions, garlic, etc. - just don’t forget the salt!
At this stage, it's still pretty mealy so we need to bind it with one beaten egg. I like to add about half to start, then add a spoonful of 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. Form into four roughly 65 gram balls
- Note: The mixture can be stored in the fridge for a couple of days whenever ready to cook.
To cook, set a cast iron over high heat. Lay down a could bit of peanut oil or favorite high heat oil. Once hot, place the ball on the pan and a piece of parchment paper over top. Smash down with a metal spatula. Let the crust develop for 2-3 minutes then flip over. Add your cheese of choice to one patty and place the other one on top to let melt for 1-2 minutes.
Assemble the burger with a toasted bun, burger sauce, pickled onions, tomato, lettuce, the burger, and more sauce on top.