Double Bean Burger Patty Melts

Both the Husband and I have been having food dreams recently. I promise, this isn't a normal occurrence. Not for me anyways. I'm blaming it on the meatless (AND WINE-LESS) diet we've been on since Ash Wednesday.

Burgers and hot dogs have had starring roles (and for the record, these are not normal parts of our everyday diet outside of Lent!). So, I figured a different kind of burger might be just what the doctor ordered.

While this burger may not contain beef, turkey or even lamb, it was hearty, delicious and filling. I send a big thank you to writer of the blog How Sweet It Is!

A few notes:
- Sriracha is a great condiment/dipper for this if you like a little added heat.
- If you have extra burgers, they are great the next day with some pickled red onions and sour cream. No bun needed!
- If you can, don't swap the smoked paprika for regular paprika. The beans really absorb the smokiness and it serves as a very prominent flavor.
- I used a pinch or two more of salt than the recipe called for.
- Pepper jack cheese can be used in place Monterey Jack.

Double Bean Burger Patty Melts

1 red onion, thinly sliced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil
4 garlic cloves, minced or pressed
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces freshly grated monterey jack cheese
softened butter for spreading
whole grain bread slices

Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil and onions with a pinch of salt. Stir to coat, then cover and cook for 15-20 minutes, stirring occasionally until caramelized. While onions are cooking, make the burgers.

In a large bowl, mash beans with a potato masher or fork. I like to mash them halfway, leaving some whole. Add in basil, garlic, paprika, onion powder, salt and pepper, mixing to combine.

In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 4-6 equal sections and form patties. I think the key to a great patty melt is making them in relevance to the size of your bread slices, so the amount of patties you get may vary.

Heat the same large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5-6 minutes.

Remove burgers with a spatula and set on a plate. To make the patty melts, butter one side of bread, placing it in the skillet butter-side down. Add a few handfuls of grated cheese, then place a burger on top. Top that with some onions and more cheese, then one more side of buttered bread, with the buttered side facing up.

Cook on medium-low heat (slowly!) until the cheese begins to melt and glue the sandwich together, then flip and cook until the bread is golden and toasty.