• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Sandwiches & Wraps

    Mushroom-Cannellini Bean Patty Melts By Oh My Veggies.com

    Published: Jul 29, 2015 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Vegetarian Patty Melts

    What do you get when you combine rye bread, a mushroom-packed veggie burger, slightly caramelized onions and swiss cheese? A fantastic meatless version of the classic patty melt sandwich that is hard not to love. Cooked up grilled cheese-style, this meal keeps finding its way to our dinner table time and time again.

    While the recipe does take a bit of time, both the burgers and the onions can be made in advance and stored in separate containers in the refrigerator. When you are ready to eat, the sandwiches just need to be assembled and grilled up in a skillet, making for a quick and easy meal.

    Vegetarian Patty Melts

    Traditionally, patty melts are made with beef hamburger patties, along with rye bread, swiss cheese and caramelized onions. In our meatless version, plenty of baby bella mushrooms are used in the vegetarian patty, to help give the burgers a sort of meaty texture. Both fresh and dry herbs, tomato paste and worcestershire (make sure to look for a vegetarian variety) are also added to the burger base, to really increase the savory flavors. Cannellini beans, an egg, bread crumbs and flour are added to the mix, which help give the burger a nice and sturdy texture.

    The mixture for the patties will be on the wet side, but you should be able to pat it into large burgers on the baking sheet. If it seems overly wet, you can add in extra flour, about 1 tablespoon at a time, until it reaches a point where you can form it into the patties. However you want to avoid adding too much extra flour, as this could dry them out after baking in the oven.

    Recipe

    Vegetarian Patty Melts

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 25 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Course: Brunch, Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: meatless Patty Melts, Mushroom-Cannellini Bean Patty Melts, vegetarian Patty Melts
    Servings: 4 sandwiches
    Calories: 413kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    Instructions

    To make the burgers:

    • Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
    • 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.
    • 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.
    • 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.
    • Bake for about 25 to 30 minutes, until firm and lightly browned.

    To make the onions:

    • 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:

    • Heat a large griddle or a large nonstick skillet over medium heat.
    • 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.
    • 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

    Calories: 413kcalCarbohydrates: 53gProtein: 17gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 57mgSodium: 816mgPotassium: 771mgFiber: 6gSugar: 7gVitamin A: 403IUVitamin C: 7mgCalcium: 244mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Summer Veggie Ratatouille Crepes
    Zucchini Noodle Salad {vegan} »

    Vegetarian Main Dishes, Vegetarian Recipes burgers, Make it Meatless Series, mushrooms, vegetarian

    Reader Interactions

    Comments

    1. Hannah says

      July 29, 2015 at 10:22 am

      Those patties look fantastic! I'm always looking for new veggie sandwich ideas. It's so easy to get burnt out on them (IMO). I'll have to save this one and try it out 🙂

      Reply
      • Ashley Jennings says

        July 30, 2015 at 1:45 pm

        It's always good to switch it up! Thanks Hannah!

        Reply
    2. Beth says

      July 29, 2015 at 1:54 pm

      Wow! I have been trying to eat more meatless meals and this looks so so good! Thank you
      http://www.westingwellness.com

      Reply
    3. Jennifer @ Delicious Everyday says

      July 29, 2015 at 9:59 pm

      Your veggie version of the patty melt sandwich looks absolutely delicious. I think even the meat lovers will adore this one. I can't wait to try this!

      Reply
      • Ashley Jennings says

        July 30, 2015 at 1:45 pm

        Thanks so much Jennifer - enjoy!

        Reply
    4. Emma {Emma's Little Kitchen} says

      July 30, 2015 at 12:29 pm

      YUM YUM! Looks like perfect veggie comfort food. Mushrooms and melty swiss cheese are always a perfect pair 🙂

      Reply
      • Ashley Jennings says

        July 30, 2015 at 1:44 pm

        Thanks Emma! Agreed - they go so well together!

        Reply
    5. Kristen says

      November 03, 2015 at 10:51 am

      If I wanted to make these vegan, do you think they'd hold up without the egg? Any recommendations on substitutions for the egg?

      Reply
      • Ashley Jennings says

        November 05, 2015 at 7:38 am

        Hi Kristen - I'd probably use a flax egg in place of the regular egg just to help bind them together!

        Reply
    5 from 1 vote (1 rating without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.