Packed with amazing flavor, this Vegan Patty Melt Burger is healthy, delicious, and has amazing texture with a perfectly crunchy exterior and a tender, but not mushy, interior. It is everything a great patty melt burger should be and so much more.  Top it with our Vegan Tangy White Cheese Sauce along with some sautéed onions and mushrooms and you will have the whole family raving about this yummy burger.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

When it comes to veggie burgers, you just can’t beat the deliciousness of a patty melt. The veggie burger really hits the spot!  It is crazy delicious!

No seriously, Dad proclaimed it “restaurant worthy,” which is nothing short of a miracle since he is so picky.  But we love that about him as it really keeps us on our toes when it comes to creating delicious WFPB food.

Nod to the Patty Melt

We really struggled with naming this one as this is definitely not a patty melt. Patty melts are typically on toasted rye bread, with swiss cheese, sautéed mushrooms and onions.  But it is our WFPB nod to a patty melt.

You wouldn’t think it would be hard to name our recipes, but it is.  We try to keep our recipe titles simple and direct, something that is easy in “search engines,” but no matter what we name things, someone always seems to have a problem with it.  *heavy sigh* Seriously, they do!

We decided to use “search engine philosophies,” which is to name our dishes based off of the most popular vegan naming convention search engine words.  So there ya have it . . . SEO wins.  Vegan Patty Melt Burger, simple and best describes the burger in our humble opinion.

Vegan Patty Melt Burger

This patty melt is crazy delicious.  Our Vegan Tangy White Cheese Sauce really makes this burger sing!  It is the perfect flavor combination, then add the sautéed mushrooms and onions and you have a flavor and texture combination that is other-worldly delicious!

I’ll let Mom tell you more since the Patty Melt was her all-time favorite burger before going WFPB.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

It’s true, before going WFPB, my favorite burger was a patty melt.  Not that many restaurants had them on the menu.  I think they must have been an “old-timey” burger because you just didn’t see them served that often.

When I told Monkey I wanted to create a WFPB Patty Melt Burger, we got down to business to see how we could best create one since there were certain obstacles to overcome. We used our Vegan Tangy White Cheese Sauce to act as the “Swiss Cheese” and OMG, it is soooo good!

I absolutely love this veggie burger!  It has amazing flavor and texture.  I love that it is a big hearty burger and is super satisfying.  We hope you give this patty melt veggie burger and sauce a try and let us know if you think it is awesome too!

If you try this awesome burger, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

More Delicious Veggie Burgers:

• Vegan Italian Burger
• Ultimate Healthy Vegan Black Bean Burger
• Fiesta Sweet Potato Burger
• Spicy Bean Burger (Kafta Burger)

Products Used:

• Food processor
• Baking sheet
• Parchment paper

Vegan Patty Melt Burger

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 (+2 Minutes)
• Yield: 5-6 Burgers 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Print Recipe

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Description

Packed with amazing flavor, this Vegan Patty Melt Burger is healthy and delicious with a perfectly crunchy exterior and a tender, but not mushy, interior. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Base Ingredients:

• ½ medium yellow onion, chunked
• 1 cup rolled oats *
• ½ cup cremini mushrooms, diced *
• ½ cup unsalted sunflower seeds

Bean Ingredient:

• 1 – [ 15 oz. can ] black beans, drained and rinsed

Other Ingredients:

• 2 Tablespoons flax meal
• 2 Tablespoons nutritional yeast
• 2 Tablespoons tahini
• 1 Tablespoon reduced-sodium tamari *

Spice/Herb Ingredients:

• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• ¼ teaspoon smoked paprika
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

Optional Toppings:

• Sautéed mushrooms *
• Sautéed onions *
• Vegan Tangy White Cheese Sauce

Serving Ideas:

• Burger bun
• Sandwich bread
• Lettuce wrap
• Tortilla wrap
• Cut up on a salad/bowl

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Instructions

1. Preheat the oven to 350 F.
2. Place all the Spice/Herb Ingredients into a small bowl, set aside.
3. Line a baking sheet with parchment paper, set aside.
4. Add the onions, oats, mushrooms, and sunflower seeds into a food processor and process just until minced, do not pulverized them.
5. Then add the Bean Ingredient: black beans and pulse off and on just until the beans are broken up. Do not over-process and turn the mixture into mush. Then place the mixture into a large bowl.
6. Then add the remaining Other Ingredients and Spice/Herb Mix, and mix well by using your hands until everything is well combined and sticks together.
7. Take approx. 1/2 cup of the mixture, form a smooth ball, then flatten into a 1-inch thick burger patty and place on the parchment-lined baking sheet. Continue until all the burger patties are made. (See notes on burger formation)
8. Place in a preheated 350 F oven (center rack) and bake for 15 minutes, then flip, and bake for another 10 minutes.
9. Remove from the oven and allow to sit for 2 minutes to set up before serving topping with our Vegan White Cheese Sauce, and some sautéed mushrooms and onions.

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Notes

*Tips for Success:

• Burger Patty Mixture: Do not place everything into a food processor to process.  We tried that and the mixture becomes too wet and mushy.  After you process the onion, oats, cremini mushrooms, and sunflower seeds to a mince, then add the black beans and pulse just until they are broken up.  Do not over-process them.  You still want to see pieces of black beans in the mixture, then dump the mixture into a large bowl and add in the other ingredients and mix by hand.  Note: If you do accidentally over-process the mixture and it is too wet, place in the refrigerator for 30 minutes or longer until the mixture is no longer too wet to handle.
• Burger Formation: Really pack the burger tightly in your hand to form a firm cohesive ball, then press down while still in your hands and form a flattened disk.  Take the time to really smooth out the sides.  This helps prevent the disk from cracking while it is baking.  They may crack a tiny bit, but you want to make sure you want to shore up the edges before it goes in the oven.  This makes 5 large burgers or 6 medium burgers.
• Thickness of the burger: The thickness of this burger is another area within your control.  We made multiple kitchen tests and preferred a 1-inch thick burger.  You can make them thicker, but you may need to increase your oven time to 20 minutes, then flip and another 10 to 15 minutes.
• Tasting the burger before baking: We sometimes like to taste the burger before baking to get a feel for what it is going to taste like.  We did that with this burger, and it had a very “oaty” and almost “salty” taste to it.  The good news is that both of these things completely disappear while baking, and the burgers turned out absolutely amazing.

Notes Continued:

*Cremini Mushrooms:  Measurement of ½ cup is after the mushrooms have been diced. 

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Rolled Oats:  Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain) .

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Sautéed Mushrooms and Onions:  A traditional Patty Melt is topped with Swiss Cheese and sautéed mushrooms and onions.  We sautéed some mushrooms and onions by placing the sliced mushrooms and onions into an enamel/ceramic lined skillet. We cooked them over medium-high heat and added a few splashes of water until the mushrooms and onions had cooked down and were perfectly tender.

*Serving:  5 to 6 burgers

*Storage:  Refrigerate and use within 7 days.  Freezes well.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.