VEGAN PATTY MELT
This recipe was all but dismissed during its development stage, for no reason other than I felt it was translating too simple when many vegan burger recipes in part recommend dumping an entire spice rack into a pile of legumes and perhaps something earthy like a beet to earn its vegan cred. But, simple is what I do and overcomplicating things to acquire my letters is not my forte. To quote Polly Mellon from the 1995 Isaac Mizrahi doc, ‘Unzipped’: ‘Fussy, finished.’ So, needless to say, I maintained the good sense to carry on. My Vegan Patty Melt borrows from a vegan meat-loaf recipe by Laura Theodore (aka, ‘The Jazzy Vegetarian’) which includes mushrooms and walnuts and brings both texture and richness to the ‘meat.’ The patty is believably vegan yet unbelievably delicious. What’s more, it holds firm and unexpectedly has the look of cooked beef. And like my ‘Polpette’ Di Lenticchie this recipe is also unapologetically ‘tinspired.’
PREP/COOK TIME: About 45 Minutes
Makes 2 Sandwiches
INGREDIENTS
1 (15.25 Oz) Can – Black Beans, Rinsed and Drained
1 (13.25 Oz) Can – Mushrooms (Stems and Pieces), Rinsed and Drained
½ Cup – Chopped Walnuts
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tbs – Dijon Mustard
2 Tsp – Kikkoman Naturally Brewed Soy Sauce
1 Tbs – Annie’s, Thrive or Brandless Organic Ketchup
½ Cup – Traditional, Unseasoned, Bread Crumbs
1 Medium – Brown, or Yellow Onion, Peeled and Roughly Sliced
¼ Cup – Extra Virgin Olive Oil
¼ Cup – Vegenaise
8 Slices – Promise Gluten Free Vegan White Loaf, or Dave’s Killer Bread White Bread Done Right
8 Slices – Daiya Cheddar Style Slices
THE NITTY GRITTY
In a 12” skillet, or non-stick pan, warm 2 tbs of oil at medium high. Add onions and stir; season with 1 tsp salt and ½ tsp black pepper. Cover and reduce heat to medium low; stirring occasionally till onions are soft and golden (about 30 – 35 minutes).
Meanwhile, in a large mixing bowl, combine beans, mushrooms, walnuts, mustard, soy sauce, ketchup, along with remaining tsp salt and ½ tsp pepper using a potato masher till completely blended. Shape mixture into squares within the width of a bread slice and a little over a ½” thick. Let patties set on paper towels to absorb any residual liquid; cover with cling film and place in the fridge till onions are done.
Transfer caramelized onions to a bowl; cover loosely with foil to keep warm.
In the same pan, increase heat to medium high, add 1 tbs oil. Cook patties (2 at a time) on each side for 2 minutes, till seared (not burnt) and warmed through. Repeat adding remaining tbs of oil.
Evenly spread a generous amount of Vegenaise on each slice of bread. Assemble patty melts: bread, ‘burger’, 2 slices of ‘cheese’, a liberal amount of onions, bread.
In a clean pan, or griddle, grill sandwiches till crisp and golden.
Serve immediately and enjoy!
JANUARY 31, 2019
