A pretty solid Veggie Smash Burger

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Drain the cooked or canned beans well and rinse them. Use about 250 g of drained beans.
2. Spread the beans on a sheet tray and dry them in a preheated 350°F/176°C oven for 10 to 15 minutes. Alternatively, toast them in a pan until dry and the skins start to peel.
3. Put the beans and 20 g breadcrumbs in a food processor and pulse a few times until lightly combined and the beans are broken down.
4. Transfer to a bowl and add the black pepper, 3 g salt and 2 g MSG. Mix. Other spices or aromatics may be added here.
5. Bind with one beaten egg, adding about half first, then the 10 g cornstarch. Mix until it holds together. If too wet, add more breadcrumbs; if too dry, add a little more egg or water.
6. Divide into four balls of about 65 g each. These can be refrigerated for a couple of days.
7. Mix the mayonnaise, ketchup, yellow mustard and onions (1 part each) until well combined. Adjust to taste.
8. Slice the toppings and, if desired, toast the buns.
9. Heat a cast iron griddle or pan over high heat with a little oil until smoking hot. Place a bean ball on it, cover with parchment, and smash with a metal spatula until very thin and as wide as the bun. Repeat with a second patty.
10. Sear for 2 to 3 minutes until a crust forms, then flip.
11. Add a handful of grated cheese to one patty. When melted, top with the second patty to make a double patty with cheese in the middle. Remove from heat and repeat with the remaining two balls.
12. Build each burger: spread sauce on the bun, add pickled onions, tomato and lettuce, then the double patty, and close. Serve warm.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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