Black Bean Smash Burger

Step 1: Dehydrate the beans & pulse the mixture

  • Black bean patty mixture

    • black beans
      , cooked & drained
      250 g400 g / 14 oz can
    • breadcrumbs
      20 g
    • cornstarch
      10 g
    • salt
      3 g
    • msg
      2 g
    • black pepper
      a sprinkle

Drain your cooked (or canned) beans completely in a strainer, and rinse them clean. You’ll need around 250 g (1/4 lb) of drained beans, which should be about how much is inside a standard 14 oz / 400 g can.

Spread the drained beans on a sheet tray, and pop them into a preheated 350°F/176°C oven for 10-15 minutes to them.

  • You need to reduce moisture to improve the texture of the patty. If you don’t want to use the oven, you can toast them in a pan until they’ve dried out some and their skin starts peeling.

Add the cooked black beans and bread crumbs to a food processor and pulse a few times until lightly combined and the beans are broken down.

Pour the bean mixture into a bowl and add the black pepper, salt, and msg. Combine.

  • Note: Feel free to add other spices or aromatics at this point, if desired (like herbs, onions, garlic, etc).
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