These super-speedy burgers are guaranteed to become a veggie go-to when you want a quick treat that delivers maximum flavour for minimal expense. Make sure you let the outside of the burgers get really crisp before adding the cheese, for that proper smash burger experience.
Punchy Black bean smash burgers
Ingredients
4
servings
-
- 1,5 tbsp olive oil
- 1 onion
- 2 tsp Cajun seasoning
- 2 x 400g tins of black beans
- 5 soft white rolls
- 1 large egg
- 120 g extra-mature grated cheddar
- 4 tbsp light mayonnaise
-
To serve:
- Baby salad leaves
Preparation
Heat ½ tablespoon of oil in a frying pan, finely chop and fry the onion gently for 4-5 minutes, until soft. Add the Cajun spice for punch and continue to cook for 1-2 minutes. Set aside to cool.
Put the drained black beans in a bowl and roughly crush them with your hands, until they resemble mash, leaving a few beans whole for bulk.
Blitz one of the rolls to breadcrumbs in a food processor and add the breadcrumbs to the beans with a lightly beaten egg. Mix to combine, then divide the mixture into 8 balls.
Cover your work surface with a large sheet of baking paper and place the balls on top, making sure they are well spaced out. Cover with another sheet of paper and then use a spatula to squash the burgers into thin patties
Heat the remaining oil in a large, lidded frying pan over a medium-high heat. Using the spatula, transfer the burger patties to the pan and fry on one side for 3-4 minutes without moving so the base gets dark and crispy for extra crunch. Flip the burgers and then fry the underside for 1 minute.
Top the burgers with the grated cheese then cover the pan and continue cooking until the cheese melts. If your pan isn’t big enough to hold all the burgers at once, do this in stages, adding a little extra oil if the pan looks dry.
Split the remaining rolls and spread with creamy mayonnaise. Add some salad leaves to the bases then top each with two of the smash burgers. Top with the lids and serve with extra salad on the side.