Name: Black Bean Smash Burgers with Creamy Toum Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1, 15 oz can black beans, drained and rinsed; 1 tbsp ground flaxseed; Avocado oil for cooking; 6 oz shiitake mushrooms, stems removed and thinly sliced; 1/2 medium white onion, diced; 4 cloves garlic, thinly sliced; 1/4 cup jarred sun-dried tomatoes packed in oil, julienned; 1 tsp ground coriander; 1/4 tsp allspice; 1/2 cup panko bread crumbs; 1 tbsp cornstarch; 1 tbsp vegan mayo; 1 tbsp hoisin sauce plus more for brushing over the burgers; 1/4 cup garlic cloves, peeled; 1/8 cup lemon juice; 1/2 tsp kosher salt; 1/2 cup avocado oil; Burger buns; Lettuce; Tomato slices; Pickled onions

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The Black Bean Smash Burgers with Creamy Toum Recipe is a vibrant and wholesome plant-based delight that’s perfect for any meal when you crave something hearty yet packed with fresh flavor. This recipe combines tender black beans, savory shiitake mushrooms, and a punch of aromatic spices, all smashed into crispy, flavorful patties. Topped with a luscious, garlicky toum sauce, these burgers bring a wonderful balance of textures and tastes that will win over vegans and meat-eaters alike. Easy to make and irresistibly tasty, this dish is sure to become a beloved classic in your kitchen.

Ingredients You'll Need

The image shows a wooden cutting board with various ingredients arranged neatly on it, all placed on a white marbled surface. On the top right, there is a black tray filled with several large brown mushrooms with textured caps. Below this tray, a white bowl is full of dark brown beans. To the left of the bowl, there are three peeled garlic cloves sitting directly on the board. In the bottom center, a small white bowl contains mixed brown spices. Above this bowl, a whole white onion rests on the board. Next to the onion, a small white bowl holds bright red dried tomatoes. Above these tomatoes, another measuring cup contains white grated cheese. To the left of the cheese, there is a small white bowl with light brown seasoning powder. The ingredients are clean and arranged in a tidy way, ready to be used for cooking. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Black Bean Smash Burgers with Creamy Toum Recipe plays an essential role, from providing the perfect burger texture to enhancing flavor depth and offering stunning color contrasts that make the dish as beautiful as it is delicious.

15 oz can black beans, drained and rinsed: The hearty base that provides protein and a creamy texture to the patties.
1 tablespoon ground flaxseed: Acts as a natural binder when mixed with water, replacing eggs.
Avocado oil for cooking: A mild-flavored oil that helps sauté ingredients without overpowering their taste.
6 oz shiitake mushrooms, stems removed and thinly sliced: Adds umami richness and moisture to the burgers.
½ medium white onion, diced: Provides sweetness and depth when caramelized.
4 cloves garlic, thinly sliced: Infuses a fragrant warmth into the sautéed veggies and patties.
¼ cup jarred sun-dried tomatoes packed in oil, julienned: Delivers tangy bursts and vibrant color.
1 teaspoon ground coriander: Brings a bright, citrusy note that elevates the flavor complexity.
¼ teaspoon allspice: A subtle warmth that complements the coriander for balanced seasoning.
½ cup panko bread crumbs: Adds lightness and crispness to the patties’ texture.
1 tablespoon cornstarch: Helps to bind ingredients firmly without heaviness.
1 tablespoon vegan mayo: Contributes creaminess and moisture to the burger mix.
1 tablespoon hoisin sauce plus more for brushing over the burgers: Creates layers of sweet and savory flavor.
¼ cup garlic cloves, peeled: Essential for making the wonderfully creamy toum sauce.
⅛ cup lemon juice: Adds tang and freshness to the toum.
½ teaspoon kosher salt: Enhances all the flavors both in the patty mixture and the sauce.
½ cup avocado oil: Used to emulsify the toum sauce into a silky texture.
Burger buns, lettuce, tomato, pickled onions: Perfect toppings and carriers to make assembling and eating the burgers a true delight.

How to Make Black Bean Smash Burgers with Creamy Toum Recipe

The image shows a food processor with layers of ingredients inside. The base layer is light brown cooked onion pieces, mixed with dark brown cooked mushroom slices scattered around. On one side, there are deep red dried chili peppers placed in a small pile. On top of the chili peppers and onions, there is a layer of finely ground brown spice powder. The clear container of the food processor sits on a white marbled surface, and the photo is taken from above with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Black Beans

Start by preheating your oven to 400F and lining a baking tray with parchment paper. Spread out the rinsed and drained black beans in a single layer. Baking them for about 10 minutes helps eliminate excess moisture, which is crucial for getting your patties to hold together well without becoming soggy. After baking, set them aside to cool so they're ready for the next step.

Step 2: Make the Flax Egg

In a small bowl, combine 1 tablespoon of ground flaxseed with 2 tablespoons of water and stir together. Let this mixture sit for a few minutes until it gels into a flax egg, which acts as a plant-based binder that helps the patties keep their shape during cooking.

Step 3: Sauté Mushrooms and Onions

Heat about a tablespoon of avocado oil over medium-low heat in a large skillet or griddle. Add the shiitake mushrooms and onions on separate sides of the pan. Let the mushrooms cook undisturbed for roughly 3 minutes, allowing them to brown nicely, then stir and season with a pinch of salt. Continue cooking until they develop a golden hue. Meanwhile, stir the onions regularly with salt until soft and caramelized for about 5-6 minutes. This step adds a depth of savory sweetness that is vital to the burger’s rich flavor.

Step 4: Combine and Chop the Veggies

Once the mushrooms and onions are cooked, mix them together in the pan, then add the garlic. Sauté all together for about 3 minutes until the garlic becomes soft and aromatic. Then transfer this mixture to a food processor along with the sun-dried tomatoes, ground coriander, and allspice. Pulse everything just until finely minced—this preserves some texture while blending the flavors beautifully.

Step 5: Form the Burger Mixture

Add the baked black beans, panko breadcrumbs, your prepared flax egg, cornstarch, vegan mayo, and hoisin sauce to the food processor. Pulse on low speed just enough so that the mixture starts to hold together and can be shaped easily. Over-processing will result in mushy patties, so stop as soon as it’s cohesive. Transfer the mixture to the fridge to chill for 15 minutes while you whip up the toum sauce.

Step 6: Make the Creamy Toum Sauce

Halve your peeled garlic cloves and remove any green sprouts to avoid bitterness. Place the garlic, lemon juice, and kosher salt in a blender cup or bowl for an immersion blender. Blend on high until you get a foamy, paste-like consistency. Slowly add the avocado oil while blending continuously for 2-3 minutes, allowing the sauce to emulsify into a luscious, creamy toum. Refrigerate until ready to serve.

Step 7: Shape and Cook the Patties

Heat a griddle or skillet over medium-low heat with a drizzle of avocado oil. Take ¼ cup portions of the bean mixture and roll them into balls. Place each ball between two pieces of parchment paper and smash them flat with a spatula or grill press until about ½ inch thick. Place patties on the hot griddle and cook for 2-3 minutes until the edges crisp, then flip. Brush the cooked side with extra hoisin sauce for a beautiful glaze. Cook for another 2-3 minutes on the other side.

Step 8: Toast Buns and Assemble

Once the burgers are cooked, set them on a wire rack while you toast your buns to your liking. To assemble, spread your favorite condiments on the buns, layer with fresh lettuce, then a patty. Generously spread the creamy toum over the patty, add a second patty, more toum, tomato slices, and pickled onions for that perfect bite bursting with flavor and texture.

How to Serve Black Bean Smash Burgers with Creamy Toum Recipe

Garnishes

Fresh lettuce, tomato slices, and tangy pickled onions are fantastic garnishes that bring brightness and crunch to the Black Bean Smash Burgers with Creamy Toum Recipe. These toppings provide fresh contrasts to the warm, earthy patties and rich toum, making every bite exciting and balanced.

Side Dishes

For sides, consider crisp sweet potato fries, a colorful mixed green salad with a light vinaigrette, or even grilled veggies like asparagus or bell peppers. These sides complement the texture and flavors of the burgers without overpowering them, keeping your meal both satisfying and nourishing.

Creative Ways to Present

Want to change things up? Serve the Black Bean Smash Burgers with Creamy Toum Recipe open-faced on toasted artisan bread or as mini sliders for an appetizer party. You can also incorporate the patties into a grain bowl with quinoa, roasted veggies, and a drizzle of toum for a delightful bowl meal that’s just as satisfying.

Make Ahead and Storage

Storing Leftovers

To keep your Black Bean Smash Burgers fresh, store cooked patties separately from the buns and toppings in airtight containers in the refrigerator. They will stay good for up to 3 days and maintain their flavor and texture, making them perfect for quick lunches or dinners.

Freezing

For longer storage, freeze the cooked patties on a baking sheet in a single layer until solid, then transfer them to a freezer-safe bag or container. This method helps preserve their shape and flavor for up to 2 months. Avoid freezing the buns or toum to keep them at their best.

Reheating

Reheat frozen or refrigerated patties in a skillet over medium heat to regain their crisp edges without drying out. You can warm buns in a toaster or oven just before serving to revive their softness. The creamy toum is best served cold or at room temperature to preserve its texture and flavor.

FAQs

Can I make the Black Bean Smash Burgers gluten-free?

Absolutely! Simply swap out the panko breadcrumbs for a gluten-free alternative such as crushed gluten-free crackers or gluten-free oats to keep the patties binding well without gluten.

Is the toum sauce vegan?

Yes, the creamy toum sauce in this recipe is completely vegan, made with garlic, lemon juice, oil, and salt, giving you a dairy-free and egg-free option that’s just as luscious.

How do I prevent the patties from falling apart?

To ensure your patties hold together, make sure to bake off excess moisture from the beans, use the flax egg as a binder, and avoid over-processing the mixture. Chilling the mixture before shaping also helps firm them up.

Can I prepare parts of the recipe in advance?

You can make the toum sauce and burger mixture ahead of time and keep them refrigerated for up to a day. This makes assembling and cooking the patties quicker and more convenient when you’re ready to eat.

What can I use instead of shiitake mushrooms?

If you can’t find shiitake mushrooms, cremini or button mushrooms are excellent substitutes that provide a similar meaty texture and umami flavor essential to this recipe.

Final Thoughts

There is something truly special about the Black Bean Smash Burgers with Creamy Toum Recipe that makes you want to share it with everyone you know. It brings together wholesome ingredients with bold flavors and satisfying textures, making it perfect for casual meals or impressing guests. Don’t hesitate to give this recipe a try — I promise it will become one of your favorites fast!

Ingredients You'll Need