{"id":362567,"date":"2026-08-01T22:50:23","date_gmt":"2026-08-01T22:50:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/black-bean-smash-burger-in-n-out-style\/"},"modified":"2026-08-01T22:50:23","modified_gmt":"2026-08-01T22:50:23","slug":"black-bean-smash-burger-in-n-out-style","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=362567","title":{"rendered":"Black Bean Smash Burger, In-N-Out Style"},"content":{"rendered":"


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Yesterday marked the one-year release anniversary of my book, The Yearlong Pantry<\/a> <\/em>and in honor of that, I thought it was time to share one of the recipes I most love from the book: A Black Bean Smash Burger.<\/p>\n

When I moved to California over a decade ago, In-N-Out fast became the thing I was asked about\u2014had I tried it? What did I think? Was it truly a California institution? At first I was a bit surprised because fast food wasn\u2019t really my area of expertise and it felt like there were so many other things to be excited about when moving to California.<\/p>\n

At any rate, the conversations got me thinking about what a vegetarian smash burger would look like and after numerous iterations, I landed with this recipe. But before you make it, there are a few things to know.<\/p>\n

Getting a Smash Burger Right<\/strong><\/h3>\n

There are a few tips to ensuring these burgers are just right. For starters, don\u2019t skip the waiting time with the bean mixture. This helps the mixture be a little more cohesive. In terms of size, don\u2019t think larger patties will be better. The smaller patties make them easier to flip and in terms of flipping, don\u2019t rush cooking the first side\u2014the edges should be crispy before flipping. And finally, the cheese is important\u2014it acts as the glue that holds everything together.<\/p>\n

These patties are a bit finicky but in my mind, worth it!<\/p>\n

About the Sauce<\/strong><\/h3>\n

The spread is a version of thousand island but I find tends towards slightly sweeter with the help of ketchup and sweet pickle relish. You can swap out for your favorite burger sauces as desired but I\u2019ll tell you, I think the sauce makes the burger.<\/p>\n

And the Onions<\/h3>\n

Finally, in the book we call these caramelized onions but really they are really more griddled onions as you don\u2019t have to cook them for a long period of time. Ideally the onions are soft and beginning to brown\u2014no long caramelization required.<\/p>\n

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Thousand Island Dressing<\/h5>\n