• 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!