Black Bean Smash Burger, In-N-Out Model

Yesterday marked the one-year launch anniversary of my ebook, The Yearlong Pantry and in honor of that, I assumed it was time to share one of many recipes I most love from the ebook: A Black Bean Smash Burger.

Once I moved to California over a decade in the past, In-N-Out quick grew to become the factor I used to be requested about—had I attempted it? What did I feel? Was it really a California establishment? At first I used to be a bit stunned as a result of quick meals wasn’t actually my space of experience and it felt like there have been so many different issues to be enthusiastic about when transferring to California.

At any fee, the conversations received me serious about what a vegetarian smash burger would appear to be and after quite a few iterations, I landed with this recipe. However earlier than you make it, there are some things to know.

Getting a Smash Burger Proper

There are a number of tricks to making certain these burgers are excellent. For starters, don’t skip the ready time with the bean combination. This helps the combination be somewhat extra cohesive. When it comes to measurement, don’t assume bigger patties will likely be higher. The smaller patties make them simpler to flip and by way of flipping, don’t rush cooking the primary facet—the sides must be crispy earlier than flipping. And eventually, the cheese is necessary—it acts because the glue that holds every part collectively.

These patties are a bit finicky however in my thoughts, price it!

Concerning the Sauce

The unfold is a model of thousand island however I discover tends in the direction of barely sweeter with the assistance of ketchup and candy pickle relish. You may swap out on your favourite burger sauces as desired however I’ll inform you, I feel the sauce makes the burger.

And the Onions

Lastly, within the ebook we name these caramelized onions however actually they’re actually extra griddled onions as you don’t must cook dinner them for a protracted time period. Ideally the onions are gentle and starting to brown—no lengthy caramelization required.

Thousand Island Dressing

• ¼ 60g mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon candy pickle relish
• ½ teaspoon yellow mustard
• ½ teaspoon rice vinegar
• ½ teaspoon kosher salt

Black Bean Patties

• 1 ½ cups 280g cooked and drained black beans
• 6 tablespoons 24g Japanese-style panko
• 1 massive egg
• 2 tablespoons purple miso
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

Griddled Onions

• 2 tablespoons avocado oil
• 1 medium yellow onion (diced)

To Serve

• Avocado or different impartial high-heat oil (for frying)
• 8 skinny slices cheddar cheese
• 8 lettuce leaves
• 4 thick slices tomato
• 4 sesame buns
• Pickle slices (for serving (optionally available))

1. Make the dressing: Mix the mayo, ketchup, pickle relish, mustard, vinegar, and salt in a small bowl. Cowl and refrigerate till it’s wanted, at the very least for half-hour.

2. Make the black bean patties: Pulse the black beans in a meals processor till the beans have a mashed texture. Switch to a bowl and add the panko, egg, miso, salt, paprika, and garlic powder. Stir till nicely mixed, then put aside for 20 minutes.

3. Cook dinner the onions: Warmth the oil in a well-seasoned griddle or cast-iron pan over medium warmth. Add the onion and cook dinner, stirring often, till the onion items are tender and beginning to brown, 14 to 16 minutes. Switch to a small bowl and put aside.

4. Cook dinner the patties and serve: Return the griddle to medium warmth and drizzle liberally with avocado oil. Flippantly moist your palms and type the black bean combination into eight balls which are barely bigger than golf balls.

5. Place the black bean ball on the new griddle. Lay a chunk of parchment paper on high, and utilizing the again of a spatula, and your hand, press till the patty is flat and solely ¼ inch (6 mm) in thickness. Repeat with as many patties as you’ll be able to match in your griddle, working in batches as wanted. Cook dinner for two to three minutes on all sides, including oil to the pan as wanted to take care of a skinny layer for frying. As soon as the underside of every patty is kind of brown and crisp, flip and add a slice of cheddar cheese. Cook dinner till the second facet is brown and crisp. Switch the patties to a plate and repeat till all patties are cooked, including extra oil if wanted.

6. Flippantly toast the buns on the griddle. Unfold a small little bit of sauce on the underside bun, then layer with two patties, lettuce, tomato, onions, and pickles if desired. Unfold a bit extra sauce on the highest bun and add to the burger.

These burgers showcase a method I take advantage of for burgers and when making fritters: flattening them within the pan. There’s simply no use getting your palms messy just for the factor to crumble as soon as it hits the pan. By flattening within the pan, the burger (or fritter) begins cooking, holding collectively straight away, which helps the patty keep collectively because it flattens. That is additionally not a time to stint on oil. The appeal of those burgers is their crispy, barely greasy bits.
Be affected person. So long as you’ve gotten a good understanding of the warmth in your stovetop, you’ll be okay. There’s a better chance you’ll flip it too quickly than there may be that you simply’ll burn it.
Make Forward: The patties could be frozen and saved for as much as 3 months. To do that, sandwich every ball in between items of parchment and press all the way down to type the patty. Freeze like this and once you prepared to make use of it, peel off the parchment and place the patty in a sizzling skillet. The dressing will last as long as every week within the fridge.
*Recipe republished from my cookbook, The Yearlong Pantry.