Black Bean Patty Melt with Vegan Burger Sauce – Black Foodie Finder

A Plant-Based Patty Melt Packed with Savory Flavor

This Black Bean Patty Melt by Malcolm Regisford turns pantry-friendly black beans into a hearty plant-based burger packed with mushrooms, bell pepper, onion, and smoky seasonings. Chickpea flour helps bind everything together, while ketchup adds moisture and a little tangy sweetness.

The patties cook over a layer of thinly sliced onions before getting topped with melty cheese and stacked onto a toasted, reversed burger bun. A creamy vegan burger sauce made with mayo, ketchup, mustard, pickles, and hot sauce finishes things off. It’s an easy way to bring classic patty melt energy to a meatless meal.

Ingredients

For the Black Bean Patties

• 1 can black beans, drained and rinsed
• 1/3 white onion, chopped
• 3 white mushrooms
• 1/3 bell pepper, any variety
• 1/4 cup chickpea flour, plus more if needed
• 2 tbsp ketchup
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder

For the Burger Sauce

• 1/3 cup vegan mayo
• Ketchup, amount not specified
• 1 tbsp mustard
• 2 tbsp chopped pickles or relish
• 1 tbsp hot sauce of choice

For the Patty Melt

• Thinly sliced onions
• Cheese of choice
• Burger buns
• Pickles, optional
• Additional toppings of choice

Step-by-Step Instructions

1. Prep the Vegetables

• Add the white onion, bell pepper, and mushrooms to a food processor.
• Pulse until roughly chopped into similarly sized pieces.

2. Sauté the Vegetables

• Cook the chopped vegetables in a pan over medium heat until most of their moisture has evaporated. A little salt can be added to help draw out excess moisture.
• Remove from the pan.

3. Make the Patties

• Combine the black beans, cooked vegetables, chickpea flour, ketchup, and seasonings in a large bowl.
• Mash and mix until the mixture holds its shape, adding more chickpea flour if it’s too sticky.

4. Cook with the Onions

• Lay thinly sliced onions in the pan and add the formed black bean patties.
• Pan-fry until the onions are crispy and the patties are cooked through.

5. Melt the Cheese & Make the Sauce

• Top the patties with cheese, add a small splash of water to the pan, and cover to steam until melted.
• Separately, combine all burger sauce ingredients until smooth.

6. Assemble the Patty Melt

• Quickly toast the reversed burger buns, then stack with the black bean patties, crispy onions, burger sauce, pickles, and any additional toppings you like.

Pro Tips & Suggestions

• Cook the vegetables until most of their moisture is gone.
• Add extra chickpea flour if the patty mixture feels too sticky.
• Steam the cheese briefly with a splash of water for easier melting.
• Toast the bun just before assembling for better texture.

About the Creator

This recipe is by Malcolm Regisford, the creator behind @tappedinwellness. He shares approachable plant-forward recipes and flavorful ideas that make adding more meatless meals to the rotation feel satisfying and accessible.

Malcolm Regisford | @tappedinwellness