Mushroom Burger Patty Melt
My inspiration for this next dish came from an experience I had back in high school. As a teenager, I would go out on weekend nights looking for some action. Nothing too crazy mind you as my curfew was 11:00pm, and it is hard to find “some action” when you have to be home well before midnight. Anyway, here I was on a Saturday night with a few of my buddies trying to find something to do. (names have been changed to protect the innocent)
We had heard rumors of a small country store about 25 miles outside of my hometown that would sell beer to minors if you had a fake ID. It just so happened that my good friend Russ had a fresh, valid fake ID that he was dying to try. So, we all piled into the car and headed out to get some beer. It was 7:00pm, and I had plenty of time to knock back a few cold ones before having to return home. The air in the car was electric with the anticipation of purchasing beer from a real store.
Well, as it turns out, the elder statesman running the place was more than willing to sell us some beer. However, he didn’t quite believe that Russ was who he said he was. We stood there and debated with the gentleman for what seemed like an eternity. But, we could not convince him to give us the cold brew. Sure our money was good. There were no cops around to bust us or him. However, he just didn’t believe that Russ was Maggie Fitzsimmons living on Oak Hill Lane. So much for quenching our thirst for excitement!
With heads hung low, we headed back to town. But teenage boys are always hungry, so we stopped by the local Waffle House. Sure I had been there for breakfast, but what was I to eat at 9:00pm? I decided on a patty melt: A thick burger topped with fried onions and cheese sandwiched between two slices of buttered toast. I was hooked from then on as it became my go-to burger of choice when dining out. Now, I give you my vegan version of the PATTY MELT. I hope you enjoy it and I won’t even check your ID.
Ingredients
- 1 oz. Dried Porcini Mushrooms
- 1 oz. Dried Shiitake Mushrooms
- 2 Cups White Wine
- 3 Sweet Onions
- 2 Garlic Cloves
- 1 ½ Cups of Cooked Pearled Barley
- 15 oz. Can of Cannellini Beans (rinsed & drained)
- 1 Cup Panko Breadcrumbs
- 1 Tbs. Fresh Thyme
- 1 Tbs. Fresh Rosemary
- 1 Tbs. Fresh Flat Leaf Parsley
- Salt and Pepper to Taste
- 2 Cups Vegetable Broth
- 8 oz. Vegan Cheese
- 8-12 Whole Wheat Bread Slices
Instructions
First, you will need to cook your pearled barley according to the directions on the package. I cook mine in vegetable broth simmering for about 30-45 minutes. As you barley cooks, put the dried mushrooms in a microwave safe bowl and cover with the white wine. Cook the mushrooms on high for 3-4 minutes. Then remove them from the microwave and cool for 30 minutes in the wine. When the mushrooms are cool to the touch, pour off the liquid and put the mushrooms, ½ of one onion, garlic, cannellini beans, and the fresh herbs in a food processor. Puree the mix until it is smooth. Season to your taste with salt and pepper.
By now, the barley should be ready. It will have absorbed most of the liquid and be tender. Add the cooked barley, mushroom puree, and bread crumbs in a bowl. Mix to combine thoroughly and form 4-6 patties. I like to make my mushroom burgers sort of rectangular in shape, basically the same shape as my bread slices. This step will ensure you get the proper bread to patty to onion ratio. Place the patties on a cookie sheet coated with cooking spray and place in the frig for about 30 minutes. Chilling the patties helps them stay together while cooking.
Preheat your oven to 375 degrees and pull out your heavy skillet. I use my cast iron one for the next job, but any type will work. Thinly slice the remaining 2 ½ onions. Add them to your skillet along with a ½ cup of the vegetable broth. Cook the onions over medium heat, stirring frequently, adding more vegetable broth (½ cup at a time) as the liquid evaporates. This process takes about 30 minutes but you will eventually get caramelized onions without loads of added fat and calories. Once the oven has preheated, bake your mushroom patties for 25-30 minutes (flipping once) or until they are brown and crunchy on the outside.
http://www.grassfedcarnivore.com/patty-melt/So the patties are cooked and the onions are caramelized. Now just toast your bread slices and add a bit of cheese to each slice. Broil the cheese covered toast until melted, then top with a mushroom patty and a generous helping of onions. You now have a vegan patty melt that rivals any I have eaten in Waffle House. And finally, I would like to give special thanks to Maggie Fitzsimmons. Had this lady not walked into our lives, I would never have eaten a patty melt. So I tip my hat as I bite into this great sandwich. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
The Final Product
Yum! Sometimes old-school comfort foods are something we just have to satisfy the craving for.
I love your blog!
I wanted to invite you to join my new vegan Meetup group, Atlanta vegan and Healthy Lifestyle Celebration:
http://www.meetup.com/Atlanta-Veg-n-and-Healthy-Lifestyle-Celebration/
You’d be a great addition, especially for potlucks! Or if you were ever interested in doing cooking lessons or catering a dinner for us…
Ellen,
I am glad you like the blog. I just got started but I have been cooking vegan for about 3 years so I have a load of recipes to share. I will definitely look into joining your group. An entire vegan potluck dinner sounds very interesting. And the personal chef side of me is always willing to help out with catering or putting on a cooking class. Just let me know how I can help.
Regards, Bob