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Close up of Vegan Patty Melt Burger

Vegan Patty Melt Burger

  • 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


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.



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:

Serving Ideas:

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


  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.


*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.