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Black Bean Smash Burgers with Creamy Toum Recipe

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4 from 59 reviews

These Black Bean Smash Burgers are a delicious and hearty plant-based alternative to traditional burgers, packed with flavorful shiitake mushrooms, sun-dried tomatoes, and spices. Served with a creamy, garlicky toum sauce and fresh toppings, they offer a satisfying and nutritious meal perfect for any burger lover seeking a vegan option.

Ingredients

For the Burgers

  • 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

For the Creamy Toum Sauce

  • 1/4 cup garlic cloves, peeled
  • 1/8 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/2 cup avocado oil

To Serve

  • Burger buns
  • Lettuce
  • Tomato slices
  • Pickled onions

Instructions

  1. Preheat and Prepare Beans: Preheat the oven to 400°F and line a tray with parchment paper. Spread the drained and rinsed black beans in a single layer on the tray. Bake for 10 minutes to cook off excess moisture, then set aside to cool.
  2. Make Flax Egg: In a small bowl, combine ground flaxseed with 2 tablespoons of water. Mix well and set aside to gel, creating a flax egg that will act as a binder.
  3. Sauté Mushrooms and Onions: Heat about 1 tablespoon of avocado oil in a large griddle or skillet over medium-low heat. Add the sliced mushrooms to one side and diced onions to the other. Let mushrooms cook undisturbed for 3 minutes, then toss and sprinkle with salt. Continue cooking until golden brown, about 2-3 more minutes. Stir onions regularly with a pinch of salt until soft and golden, about 5-6 minutes.
  4. Add Garlic: Stir together the cooked mushrooms and onions in the pan, then add sliced garlic. Sauté for an additional 3 minutes until garlic is softened and fragrant.
  5. Process Burger Mixture: Transfer the mushroom, onion, and garlic mixture to a food processor. Add sun-dried tomatoes, ground coriander, and allspice and pulse until finely minced. Add black beans, panko, flax egg, cornstarch, vegan mayo, and 1 tablespoon hoisin sauce. Process on low until the mixture binds and can be shaped easily, being careful not to over-process to prevent mushiness. Refrigerate the mixture for 15 minutes.
  6. Prepare Creamy Toum Sauce: Halve the peeled garlic cloves and remove any green sprouts. Place garlic in a blender cup with lemon juice and kosher salt. Use an immersion blender to blend on high until foamy. Slowly add avocado oil while blending on high for 2-3 minutes until the sauce emulsifies into a creamy, garlicky toum. Chill until ready to serve.
  7. Form and Cook Patties: Reheat the griddle over medium-low heat with a drizzle of oil. Scoop 1/4 cup of the bean mixture and roll into a ball. Place between parchment paper and press down with a spatula or grill press to form thin patties. Repeat with remaining mixture. Sear patties for 2-3 minutes until edges crisp, then flip and sear for another 2-3 minutes. Brush cooked side with additional hoisin sauce while cooking.
  8. Toast Buns and Assemble: Transfer cooked patties to a wire rack. Toast burger buns as desired. To assemble, spread condiments on buns, layer lettuce, then one patty. Spread toum sauce over the patty, add a second patty, top with more toum, then tomato slices and pickled onions if desired. Serve and enjoy.

Notes

  • Removing green sprouts from garlic for the toum sauce helps reduce bitterness.
  • The flax egg acts as a vegan binder, but can be replaced with 1 tbsp chia seeds ground and mixed with water if preferred.
  • Baking black beans first helps remove moisture for better patty texture.
  • Use a grill press or spatula to flatten patties evenly for consistent cooking.
  • Brush hoisin sauce on patties during cooking for an extra layer of flavor and glaze.
  • Toum sauce can be prepared in advance and kept refrigerated for up to 3 days.
  • For a gluten-free version, substitute panko with gluten-free breadcrumbs.

Find it online: https://recipethrive.com/black-bean-smash-burgers-with-creamy-toum-recipe/