Veggie Smash Burger

My veggie smash burgers are firm, crispy-edged, and full of savory flavor ~ ready for all the classic fixings. I’m not trying to mimic meat here ~ these burgers stand on their own. Made with French lentils, chewy farro, savory wild mushrooms, and plenty of colorful vegetables, they rival any beef burger ~ and just happen to be a whole lot healthier.

my veggie smash burger formula

✅ My recipe relies on small French lentils (firmer than regular lentils) and farro (a chewy wheat berry.) The combo cooks up with a satisfying burger texture.

✅ I use dried (not fresh) wild mushrooms for great umami flavor.

✅ I smash my patties for those wonderful crispy edges. All my favorite veggie burgers have that thin profile, check out my Falafel Burger or my Chickpea Veggie Burgers.

🚫 I avoid the mush-makers: canned beans, fresh mushrooms or zucchini.

making the veggie smash burger mixture

👉 WHEN IN DOUBT, DRAIN! If any of your ingredients are very wet they should be drained or squeezed in paper towels before adding.

👉 YOU’RE NOT MAKING HUMMUS! Your veggie mixture should be uniformly processed but retain some texture. Pulsing is your friend here.

👉 THE TOUCH TEST: it should feel moist, like hamburger. If it’s wet, add a bit more Panko crumbs.

The ‘smash’ in smash burger

1. I use a meat pounder to smash my burgers.
   • You can also use a pan or plate to flatten your burgers. Just apply even pressure to keep them round.
2. You can also use a tortilla press to flatten veggie burgers, it gives you perfectly round patties.
3. You’ll need parchment or waxed paper in either case, to keep the moist mixture from sticking.

The veggie smash burger sear ~ 2 ways

SKILLET:

• Lightly oil your pan, I use a nonstick pan and preheat it over medium high heat.
• Gently transfer the veggie patty, still on the paper, over to your hot pan and place it face down. Gently peel off the paper. Let it sizzle away until crisp and browned on the first side before carefully flipping it over.

SHEET PAN IN OVEN:

This method is great for making multiple burgers at once, and no need to flip!

• Preheat oven to 425°F
• Put your well oiled sheet pan in the oven while it heats
• place patties onto the hot pan
• Bake about 15 minutes, or until golden and sizzling

Serving up meatless burgers (the fixings matter)

Just like with any burger, the fixings are half the fun.

• Spread a layer of mayo or special sauce of choice on top and bottom buns, Soft buns work best with delicate veggie smash burgers.
• Lay the veggie burger down first.
• Cheese layer, optional.
• Add a thin slice of onion: red, yellow, or sweet Vidalia.
• Next a thin slice of tomato
• Pickles are optional.
• Lastly, top with lettuce, slaw or micro greens.

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Veggie Smash Burgers

5 from 1 vote

Crispy-edged veggie smash burgers with bold flavor and real texture ~ no mush, just a satisfying, meatless burger that works.

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Prep Time:20 minutes minutes

Cook Time:15 minutes minutes

Total Time:35 minutes minutes

Servings: 7

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Equipment

• food processor
• meat pounder or tortilla press
• parchment or waxed paper squares

Ingredients

 

• 1/2 ounce dried wild mushrooms, re-hydrated, drained, and excess moisture squeezed out.
• 1/2 cup multi color bell peppers, chopped
• 3 Tbsp red onion, chopped
• 1 cup cooked French puy lentils, or green lentils
• 1 cup cooked farro
• 1 large egg, (or 1 Tbsp ground flax + 2.5 Tbsp water)
• 1/3 cup Panko breadcrumbs
• 1/3 cup grated Parmesan cheese, or your favorite vegan 'Parm'
• 1 Tbsp olive oil
• 2 Tbsp flour
• 1 tsp tomato paste
• 1 tsp soy sauce
• 1/2 tsp smoked papika
• 1/2 tsp granulated onion
• 1 tsp sea salt
• 1/2 tsp fresh cracked black pepper

fixings

• buns, soft, smaller buns work best for veggie burgers
• mayo or special sauce*
• sliced cheese
• thinly sliced red onion
• thinly sliced tomato
• lettuce

Instructions

• Load everything into your food processor and pulse until well combined ~ you want a relatively smooth consistency but it should still retain some texture. It should feel more or less like a ground beef meat mixture to the touch.
• You can cook the burgers right away or save the mixture for later. Pack into an airtight container and refrigerate until needed.
• I use an ice cream scoop to portion out approximately 1/2 cup amounts of the mixture. Roll into a ball and place on a square of waxed or parchment paper. Place another sheet of paper on top and use a meat pounder or other heavy object to smash the burgers. Don't make them too thin or they will fall apart. Note: the burger mixture can become noticeably wetter if it has been made ahead of time. When this happens I gently squeeze each ball in paper towels before smashing.

skillet method

• Preheat an oiled nonstick skillet over medium to medium high heat. Take a smashburger, still on its paper base, and place, face down, onto the hot skillet. Carefully peel off the paper. Cook for 3-4 minutes until crisp and golden on the first side. Then carefully flip and finish cooking the second side.

oven sheet pan method ~ no flipping

• Preheat oven to 425F and place an oiled baking sheet in the oven to heat up as well. Place the smashburgers onto the hot pan and bake for 15 minutes. There is no need to flip the burgers. They should be golden and sizzling. If you like you can brush the top surface with olive oil for greater crisping.

serving veggie smash burgers

• Spread both sides of your buns with mayo or special sauce. Add your burger, cheese (if using) red onion, tomato, and lettuce. Enjoy!

Notes

*Mix mayo with sriracha to taste. You can make a non-spicy version with mayo, ketchup and mustard. For plant based mayo use Vegan Mayonnaise.

Nutritional information is for the burger only.

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Course: Main Course

Cuisine: American

Author: Sue Moran

Keyword: burgers, vegetarian, veggie burger

Nutrition

Serving: 1 burger · Calories: 177 kcal · Carbohydrates: 27 g · Protein: 10 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.003 g · Cholesterol: 27 mg · Sodium: 434 mg · Potassium: 114 mg · Fiber: 7 g · Sugar: 1 g · Vitamin A: 395 IU · Vitamin C: 15 mg · Calcium: 39 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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