Irresistible Vegan Smash Burger

If you ask me, smash burgers are one of the best ways to enjoy a burger.

This plant-based version takes all the things you love about a classic smash burger and makes it vegan-friendly. A hearty patty made from black beans and lentils gets crispy edges when you press it down on a hot skillet. Melted vegan cheddar and a tangy homemade sauce bring all the flavors together.

It’s stacked on a soft bun with crisp lettuce, juicy tomato, red onion, and dill pickles for that classic burger experience.

It’s a satisfying meal that proves you don’t need meat to make a really good burger.

What Kind of Black Beans Should I Use?

Canned black beans are your best friend for this recipe since they’re already cooked and ready to go. You can use any brand you like, just make sure to drain and rinse them well to remove excess sodium and that starchy liquid. If you prefer to cook your own black beans from scratch, that works too – just make sure they’re fully cooked and cooled before you start making your patties. For the best texture in your burger, you’ll want to mash about half the beans and leave the other half mostly whole, which gives you a nice mix of creaminess and texture that holds together when you smash it on the griddle.

Options for Substitutions

This vegan burger recipe is pretty forgiving when it comes to swaps:

• Black beans: You can use kidney beans or pinto beans instead. Just make sure to drain and rinse them well, then pat dry before mashing.
• Brown lentils: Green lentils work just as well here. Avoid red lentils though – they get too mushy and won’t give you the right texture.
• Oat flour: No oat flour? Make your own by blending rolled oats in a food processor until fine. You can also use all-purpose flour or chickpea flour as alternatives.
• Nutritional yeast: If you don’t have nutritional yeast, you can skip it or add a bit more soy sauce for that savory umami flavor.
• Vegan mayo: Regular mayo works if you’re not strictly vegan, or you can make a quick substitute with mashed avocado mixed with a squeeze of lemon juice.
• Soy sauce: Tamari or coconut aminos are great alternatives. If using coconut aminos, add a pinch of extra salt since it’s less salty than soy sauce.
• Breadcrumbs: Crushed crackers, ground oats, or even crushed cornflakes can work in place of breadcrumbs to help bind the patties together.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan smash burgers is not drying your black beans and lentils thoroughly before mashing – excess moisture will make your patties fall apart in the pan, so pat them dry with paper towels or let them sit in a colander for a few minutes.

Another common error is not heating your pan hot enough before smashing the patties, which prevents that crispy, caramelized crust from forming – you want the oil shimmering and almost smoking before you add the burger balls.

Don’t flip your burgers too early or press down on them after the initial smash, as this releases moisture and prevents proper browning, and make sure to use a sturdy spatula when flipping since vegan patties are more delicate than beef.

If your mixture feels too wet to hold together, add more breadcrumbs or oat flour a tablespoon at a time until you can form patties that don’t stick to your hands.

What to Serve With Vegan Smash Burgers?

The best side for vegan smash burgers is definitely crispy fries – whether you go for classic french fries, sweet potato fries, or even air-fryer potato wedges. A simple coleslaw with a tangy vinegar-based dressing is another great option that adds a nice crunch and cuts through the richness of the burger. If you want something lighter, try a side of roasted vegetables like zucchini, bell peppers, and mushrooms, or keep it simple with some kettle-cooked potato chips and extra pickles on the side.

Storage Instructions

Store: Keep your burger patties in an airtight container in the fridge for up to 4 days. I like to separate them with parchment paper so they don’t stick together. The sauce will keep in a jar or container for about a week, which is great because you can use it on other sandwiches too!

Freeze: These patties are perfect for freezing! Stack them with parchment paper in between and store in a freezer bag for up to 3 months. You can cook them straight from frozen or thaw them in the fridge overnight before smashing and frying.

Assemble: I always recommend assembling these burgers fresh when you’re ready to eat. The patties reheat great in a skillet over medium heat for a few minutes on each side until warmed through and crispy again. Then just add your toppings and you’re good to go!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 40-48 g
• Fat: 38-46 g
• Carbohydrates: 160-180 g

Ingredients

For the sauce:

• 1/4 cup vegan mayo
• 1 1/2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tsp sweet pickle relish
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp apple cider vinegar

For the burger patties:

• 15 oz black beans (rinsed and dried thoroughly)
• 1/2 cup cooked lentils
• 1/2 cup oat flour
• 1/4 cup panko breadcrumbs
• 2 tbsp low-sodium soy sauce
• 2 tbsp nutritional yeast
• 1.5 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp liquid smoke
• 2 tbsp avocado oil (for frying)

For assembly:

• 4 slices vegan cheddar cheese
• 2 brioche-style vegan buns
• 1/2 red onion (thinly sliced)
• 1 beefsteak tomato (sliced)
• 4 leaves butter lettuce
• 1/4 cup dill pickle chips

Step 1: Make the Special Sauce

• 1/4 cup vegan mayo
• 1 1/2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tsp sweet pickle relish
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp apple cider vinegar

Whisk together the vegan mayo, ketchup, yellow mustard, sweet pickle relish, garlic powder, smoked paprika, salt, black pepper, and apple cider vinegar in a small bowl until smooth and well combined.

Set aside.

This sauce should be made first so the flavors can meld while you prepare the patties.

Step 2: Prepare the Burger Patty Mixture

• 15 oz black beans
• 1/2 cup cooked lentils
• 1/2 cup oat flour
• 1/4 cup panko breadcrumbs
• 2 tbsp low-sodium soy sauce
• 2 tbsp nutritional yeast
• 1.5 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp liquid smoke

Rinse and thoroughly dry the black beans, then mash them in a large bowl until mostly broken down but still slightly chunky—this texture creates a better binding structure.

Add the cooked lentils, oat flour, panko breadcrumbs, soy sauce, nutritional yeast, tomato paste, garlic powder, smoked paprika, sea salt, onion powder, black pepper, and liquid smoke.

Mix everything together by hand until well combined and cohesive.

I find that mixing by hand helps me feel when the texture is right and ensures the ingredients are evenly distributed without overmixing.

Step 3: Form Patty Balls and Prepare Toppings

• patty mixture from Step 2
• 1/2 red onion
• 1 beefsteak tomato
• 4 leaves butter lettuce
• 1/4 cup dill pickle chips

Divide the patty mixture into 4 equal portions and gently form each into a ball—don’t compress them too tightly or they’ll be dense.

While you’re forming the balls, prepare all your burger toppings: thinly slice the red onion, slice the beefsteak tomato into rounds, separate the butter lettuce leaves, and place the dill pickle chips in a small bowl.

This mise en place approach means you won’t be scrambling while the patties are cooking.

Step 4: Sear and Smash the Patties

• 2 tbsp avocado oil
• patty balls from Step 3

Heat the avocado oil in a large skillet over medium-high heat until it shimmers and a drop of water sizzles on contact—this indicates it’s ready for the smash.

Place a patty ball in the center of the pan and immediately press it down firmly with a spatula to about 1/4-inch thickness, creating a thin, wide patty that will develop a crispy crust.

Let it cook undisturbed for 3 minutes without moving it—this is crucial for building that golden, flavorful crust that makes smash burgers special.

I like to listen for the sizzle to quiet down slightly, which tells me the crust has set.

Step 5: Flip, Cheese, and Finish Cooking

• 4 slices vegan cheddar cheese

Carefully flip each patty, then immediately place a slice of vegan cheddar cheese on top of the hot patty.

Cook for another 3 minutes, allowing the cheese to melt and the bottom side to develop its own golden crust.

You can cover the skillet with a lid or tent it with foil if you want the cheese to melt faster, but it’s not necessary.

Repeat the smashing and cooking process with the remaining patty balls in batches as needed.

Step 6: Toast Buns and Assemble Burgers

• 2 brioche-style vegan buns
• special sauce from Step 1
• cooked patties with cheese from Step 5
• butter lettuce from Step 3
• tomato slices from Step 3
• red onion from Step 3
• dill pickle chips from Step 3

While the last patty is cooking, lightly toast the brioche-style vegan buns to add texture and prevent them from getting soggy.

Spread a generous amount of the special sauce from Step 1 on both the top and bottom buns.

Place a cheese-topped patty on the bottom bun, then layer with butter lettuce, tomato slices, red onion slices, and dill pickle chips.

Top with the upper bun and serve immediately while the patties are still warm.