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.
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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.
Let’s talk about what makes these Veggie Burger Patty Melts so special shall we?!
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.
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.
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!
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.
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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!
Keywords: patty melt, veggie burger
