Today I want to explain why cheese is the answer to so many culinary problems.
Well, cheese — and the occasional brown rice krispie treat.
I made some of those treats this past weekend, and despite admitting recently that we often eat the gooey mixture straight from the pot without pressing it into a dish, I actually pressed the batch into a pan on Saturday.
They were gone by about 2 a.m. on Sunday. No idea how that happened.
What I will say: they can fix a lot of problems.
Back to cheese. For me, cheese has the power to transform simple food into something memorable. A little—or a lot—of melty cheese can elevate an otherwise ordinary sandwich, pasta, pizza, roasted vegetable or cracker into an experience worth savoring. The word “melt” seems practically written for cheese; I can’t imagine meals without that satisfying stretch and richness.
I don’t play favorites—different cheeses shine in different situations. Each one has a role, and together they make the ordinary extraordinary.
In short: any food that deserves cheese but is being denied it? Let’s remedy that.
These double bean patty melts are exactly my kind of comfort food. They capture what I reach for when I’m cooking for one or when I want something simple but satisfying. They take about the same time as a traditional patty melt, and if you enjoy bean burgers you’ll love the texture here. I start with my go-to double bean burger, add caramelized onions and make a few seasonal swaps to suit cooler weather.
They’re decadently satisfying in the best way.
Double Bean Burger Patty Melts
Yield:
4 to 6 sandwiches
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Ingredients
- 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
Instructions
- Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil and the sliced onions with a pinch of salt. Stir to coat, then cover and cook 15–20 minutes, stirring occasionally, until caramelized. While the onions cook, prepare the burgers.
- In a large bowl, mash the beans with a potato masher or fork; leave some whole for texture. Add basil, garlic, paprika, onion powder, salt and pepper and mix to combine. In a smaller bowl, lightly beat the eggs and stir in 1 tablespoon olive oil and the panko. Add the egg mixture to the beans and mix thoroughly, using your hands if needed. Divide into 4–6 portions and form patties sized to match your bread.
- Heat the same skillet over medium-high and add 1 tablespoon olive oil (or more as needed). Cook the burgers until golden on each side, about 5–6 minutes per side. Remove and set aside. To assemble the patty melts, butter one side of a bread slice and place it butter-side down in the skillet. Add a generous handful of grated cheese, place a burger on top, spoon on some caramelized onions, add more cheese and top with another slice of buttered bread, butter-side up. Cook slowly over medium-low heat until the cheese melts and binds the sandwich, then flip and cook until the bread is golden and toasty. Serve hot.
Notes
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