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Mushroom-Cannellini Bean Patty Melts

A meatless version of the classic patty melt sandwich. With a mushroom and cannellini bean veggie burger, caramelized onions and swiss cheese.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 4 sandwiches
Calories: 413 kcal
Course: Side Dish , Main Course , Brunch
Cuisine: American

Ingredients

For the burgers:
  • 1 tablespoon olive oil
  • 16 ounces baby bella mushrooms stemmed and chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¼ cup minced onion
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh parsley
  • ½ cup Panko bread crumbs
  • ¼ cup all-purpose flour
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 teaspoon tomato paste
  • 1 teaspoon vegetarian Worcestershire sauce
For the onions:
  • 1 tablespoon olive oil
  • 1 large onion thinly sliced
  • ¼ teaspoon salt
  • Pinch of pepper
For assembling:
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • softened butter

Instructions

To make the burgers:
    Cup of Yum
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  2. Add the olive oil to a large skillet set over medium heat. When hot, add in the mushrooms and cook until tender and the liquid released has been cooked off, about 8 to 10 minutes. Remove from the heat and set aside to cool slightly.
  3. Meanwhile, add the beans to the bowl of a food processor. Pulse until about half of the beans are pureed, but the rest still have some texture. Add to a large bowl, along with the onion, garlic, parsley, bread crumbs, flour, oregano, salt and pepper. Add the mushrooms to the bowl of the food processor (save the skillet for later) and pulse until finely chopped. Add to the large bowl and mix to combine. Taste and season with additional salt and pepper if needed.
  4. In a small bowl, beat together the egg, tomato paste and worcestershire with a fork. Stir into the bean / mushroom mixture. Pat the mixture into four large patties (about 4 inches in diameter) on the prepared baking sheet.
  5. Bake for about 25 to 30 minutes, until firm and lightly browned.
To make the onions:
  1. Meanwhile, carefully wipe out the large skillet you used for the mushrooms. Add the olive oil and set it back over medium heat. When hot, add in the onion, salt and pepper. Cook, stirring often, until lightly golden and slightly caramelized, about 15 minutes, turning down the heat to medium-low / low as needed so that they do not burn.
To make the sandwiches:
  1. Heat a large griddle or a large nonstick skillet over medium heat.
  2. Set four slices of the bread on a work surface. Top each with a burger patty, a slice of cheese, some of the onions and finally another piece of bread. Spread some of the butter on the top and bottom of each sandwich.
  3. Transfer the assembled sandwiches to the heated griddle and cook, carefully flipping once halfway through, until golden brown on each side and the cheese is melted.

Nutrition Information

Calories 413kcal (21%) Carbohydrates 53g (18%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 57mg (19%) Sodium 816mg (34%) Potassium 771mg (22%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 403IU (8%) Vitamin C 7mg (8%) Calcium 244mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4sandwiches

Amount Per Serving

Calories 413

% Daily Value*

Calories 413kcal 21%
Carbohydrates 53g 18%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 816mg 34%
Potassium 771mg 16%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 403IU 8%
Vitamin C 7mg 8%
Calcium 244mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.