Veggie Smash Burger

Cuisinart original

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


Makes 12 patties (6 double burgers) 


¼ cup buckwheat  

8 ounces shiitake mushrooms, stems removed  

2 teaspoons olive oil  

teaspoons kosher salt, divided  

1 can (15.5 ounces) black beans, drained and rinsed  

¼ yellow onion, peeled  

2 tablespoons oat flour  

1 tablespoon cornstarch  

3 tablespoons mayonnaise  

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 (burger buns) 

Assorted toppings, such as lettuce, tomato, pickles, and ketchup  

Nutritional information

No nutrition information available


1.Preheat oven to 350°F.  

2.In a small pot of salted boiling water, cook the buckwheat until tender. Drain and let cool completely. Reserve in a medium bowl.  

3.Add the mushrooms to the work bowl fitted with the metal chopping blade. Pulse until roughly chopped, about 10 pulses. Toss the mushrooms with olive oil and ½ teaspoon salt, and evenly spread on a baking sheet. Evenly spread the black beans on a separate baking sheet. Transfer to the oven and bake for 10 minutes, or until mushrooms have reduced in size 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 reserved buckwheat.

5.Add the black beans to the work bowl of the food processor and pulse 5 times. Remove ½ cup of the beans and add to the buckwheat mixture. Add the remaining beans, oat flour, cornstarch, mayonnaise, almond butter, egg yolk, 1 teaspoon salt, and spices to the work bowl, and process on High. Stream in the cold water and continue to process on High until smooth.  

6.In the medium bowl, mix the purée with the buckwheat, mushrooms, onions, and chopped black beans.  

7.Using a 2-ounce scoop, portion the mixture on a baking sheet lined with parchment paper, leaving a 3-inch space between 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.  

8.To cook, heat 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 and let crisp on the other side. Remove and stack 2 patties on a toasted bun. Serve with desired burger toppings.