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Veggie Burger Patty Melts

When I was a teenager, patty melts were my THING! After working my shift at a local restaurant I would always order myself a patty melt for the ride home. Those greasy, cheesy melts were my own personal reward for a job well done and I cherished every bite. 

{{ The recipe & post for these Veggie Burger Patty Melts was made in partnership with Angelic Bakehouse. We received product & compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

Close up of 2 halves of a vegetarian patty melt with a colorful slaw in the middle

Fast forward a few decades and I’m still as obsessed with patty melts as ever, except now I make this vegetarian version at home for my kids! These Veggie Burger Patty Melts are full of color and texture, are more delicious than the ones I used to scarf down after work, and they’re WAY better for us too. 

8 slices of bread on a baking sheet some are topped with slices of cheddar, some with veggie burger patties and some have the patties topped with a colorful slaw.

Let’s talk about what makes these Veggie Burger Patty Melts so special shall we?!

Sheet pan with 8 slices of bread some topped with slices of cheddar cheese, some with veggie burger patties and slaw, sits on a table next to a bag of Angelic Bakehouse bread and a bowl of colorful salsa

The bread || You can literally use any type of bread for these patty melts, but my daughter specifically LOVES them when I make them with Angelic Bakehouse Sprouted 7-Grain Bread. Angelic B akehouse bread is made from single-source, Non-GMO, red wheat berries from Montana that are 16% higher in protein than commodity wheat. They’re chemical & pesticide free but full of FLAVOR.

A vegetarian patty melt with colorful slaw in the middle is on a black plate with potato chips and there is a colorful napkin underneath it. Teh plate is on a table next to another plate of food and a glass of water with citrus slices in it.

The cheese || As far as I am concerned, there is nothing better suited for a patty melt than an extra-thick slice of sharp cheddar cheese. It’s tangy, complex flavor really compliments the flavors of the black bean burgers without overpowering them. 

A sheet pan of prepped oats melts o a table next to a bowl of slaw.

The burger || Could you use a traditional meaty burger in this patty melt? Well, YES! However, these black bean burger patties are my entire family’s choice for patty melts. They aren’t greasy, they’re exploding with smoky flavor, and there is basically ZERO guilt when you go back for seconds!

A bowl of colorful slaw on a table top.

The slaw || You could go with a vinegar-based slaw OR a creamy coleslaw here. Both are great choices, but most regularly when I’m making these patty melts, I use my Tex-Mex Rainbow Slaw. I love how colorful it is and the addition of poblano peppers and cilantro in the slaw really adds a whole new level of flavor to the patty melts. 

A sheet pan of prepped patty melts waiting for the oven.

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A plate with a colorful vegetarian patty melt ad chips sits on a table next to a serving platter piled high with more patty melts and chips. There is a bowl of slaw on the table and a glass filled with water and citrus slices.

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8 slices of bread on a baking sheet some are topped with slices of cheddar, some with veggie burger patties and some have the patties topped with a colorful slaw.

Veggie Burger Patty Melts

  • Author: This Mess is Ours
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 minutes
  • Yield: 5 servings
  • Category: Lunch or Dinner
  • Method: Stove top & oven
  • Cuisine: American

Description

The black bean burger in these patty melts is my go-to homemade veggie burger patty. Even meat eaters rave about it! Use it in place of a meaty patty in a burger or crumble them up into fillings for tacos and burritos. 


Ingredients

For the black bean burgers

1/2 cup rolled oats

2 (15-ounce) cans of black beans, divided, drained and rinsed

1 large egg

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

coarse kosher salt to taste

1 scallion, light and green parts only, minced

1/2 cup shredded cheese, we like pepper jack cheese

2 tablespoons minced cilantro

To assemble: 

10 slices of Angelic Bakehouse Sprouted 7-Grain Bread, lightly toasted 

5 slices of sharp cheddar cheese

1 1/4 cups Tex-Mex Rainbow Slaw


Instructions

Prep the black bean burgers

Pulse the oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, cumin, coriander and season with salt. Process until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your veggie burger.

In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the cilantro, cheese, scallions and the mixture from the food processor then season with salt to taste. Wipe a little olive oil on a large plate and then with wet hands, form the bean mixture into 5 large patties (or 8-10 small) and place on the plate. Don’t worry if the mixture seems a little gooey, it is supposed to. 

Let the patties rest in the fridge for about 10 minutes while you gather the rest of the ingredients. 

Heat a cast iron, or heavy bottomed skillet over medium high heat until VERY hot. Add 1 tablespoon of olive oil and swirl the pan to coat. Cook the burgers until a nice crispy crust has formed on the outside, about 2-3 minutes, then flip to cook the other side another 3-6 minutes. You will know that the burgers are done when the center of the patty is firm to the touch. Remove from the pan to a plate to cool. 

Assemble the patty melts

Preheat the oven to 375°F. On a sheet pan place a slice of lightly toasted Angelic Bakehouse Sprouted 7-Grain Bread. Top with a prepared black bean burger, 1/4 cup of the slaw, a slice of cheese and another slice of lightly toasted Angelic Bakehouse Sprouted 7-Grain Bread. Repeat with the remaining slice of toasted bread, veggie burgers, and toppings. Transfer the sheet pan to the oven and bake for 5-7 minutes until the cheese is completely melted and the sandwich warmed though. Serve immediately. 


Notes

Click here to find Angelic Bakehouse Sprouted 7-Grain Bread at a Costco near you!

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.