Smash Veggie Burger

Cuisinart original

Smash burgers are beloved for their crispy crust and juicy, tender interior. This veggie variation is sure to be a “smash” hit!


12 patties (6 double burgers)


1½  teaspoons kosher salt, divided;
       more as needed
¼    cup buckwheat
8     ounces shiitake mushrooms,
       stems removed
4    teaspoons olive oil, divided
1   15.5-ounce can black beans, drained
      and rinsed
¼   yellow onion, peeled
3    tablespoons mayonnaise
2    tablespoons oat flour
1    tablespoon cornstarch
1    tablespoon almond butter
1    large egg yolk
1    teaspoon garlic powder
1    teaspoon onion powder
1    teaspoon smoked paprika
¼   teaspoon chili powder
¼   teaspoon freshly ground black pepper
¼   cup cold water
12 slices Cheddar cheese
6   burger buns, toasted
     assorted toppings, such as lettuce,
     tomato, pickles, and ketchup

Nutritional information

Nutritional information per serving (1 patty with cheese):
Calories 176 (52% from fat) • carb. 13g • pro. 9g • fat 10g • sat. fat 5g • chol. 39mg • sod. 593mg calc. 174mg • fiber 4g


1. Preheat the oven to 350°F.
2. In a small pot of salted boiling water, cook the buckwheat until tender. Drain and set aside to
cool completely. Reserve in a medium bowl.
3. Insert the universal blade into the work bowl of the Cuisinart®7 or 9-Cup Food Processor. Add the
mushrooms and pulse about 10 times until roughly chopped. Toss the mushrooms with the
olive oil and ½ teaspoon of the salt, and spread evenly on a baking sheet. Evenly spread black
beans on a separate baking sheet. Bake the mushrooms and black beans for 10 minutes, or
until mushrooms shrink by half and the black beans appear dry and starting to crack.
4. Add the onion to the work bowl and pulse until finely chopped. Add the onion and mushrooms
to the bowl with the buckwheat.
5. Add the black beans to the work bowl and pulse 5 times. Remove ½ cup of the beans and add
to the buckwheat. Add the mayonnaise, oat flour, cornstarch, almond butter, egg yolk, 1
teaspoon of the salt, and the spices to the work bowl with the remaining beans and pulse to
combine ingredients. While unit is running, stream in the cold water through the feed tube and
continue to process until the puree is smooth.
6. In the medium bowl, mix the purée with the buckwheat, mushrooms, onions, and chopped
black beans. Using a 2-ounce scoop, portion the mixture onto a baking sheet lined with
parchment paper and shape into patties, leaving a 3-inch space between the patties. Place
another piece of parchment paper on top of the portioned patties. Press down on each patty
with the bottom of a measuring cup to create 3-inch discs. Freeze the patties for at least
2 hours.
7. To cook, heat the remaining 2 teaspoons of oil in a medium nonstick skillet or cast-iron pan.
Place 2 patties in the pan and cook until a golden-brown crust begins to form. Flip and add a
slice of Cheddar to each patty. Cook until crisp on the other side. Remove and stack 2 patties
on a toasted bun. Serve with your favorite toppings.