Them: A delicious patty melt that's also vegetarian AND gluten-free? Can’t be done. Us: ⤵️
Our Lentil Mushroom Patty Melts are made with lentils, fresh crimini mushrooms and savory (gluten free) tamari. The result? A sandwich packed with so much goodness you won't believe it's meat AND gluten-free!
13 slices Julia’s TableⓇ White Sandwich Bread, divided
1 cup French lentils
½ teaspoon fine sea salt
2 tablespoons flax meal
¼ cup toasted walnuts, chopped (optional)
2 oz cremini mushrooms, finely chopped
1 tablespoon gluten free tamari
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 tablespoons olive oil, divided
1 large onion, sliced
2 tablespoons butter, softened
4 slices sharp white Cheddar cheese
Preheat oven to 300℉. On a wire rack set inside a baking sheet, bake 3 slices bread until completely crisp and dry throughout, about 40 minutes. Let cool. Cut into cubes, place in a food processor, and pulse until finely ground. This step can be prepared one day ahead. Alternatively, use ½ cup prepared gluten free breadcrumbs and skip step 1.
In a medium saucepan, combine lentils and enough water to cover by 1”. Bring to a boil over high heat, reduce heat to a simmer, and cook until lentils are tender and just breaking apart, about 20 minutes. Drain if necessary, transfer to a food processor and add salt.
In a small bowl, stir together flax meal and 3 tablespoons water. Let sit 5 minutes and add to lentils along with breadcrumbs, optional walnuts, mushrooms, tamari, garlic powder, and paprika.
Pulse a few times until thoroughly combined.
Divide mixture into 5 equal portions and form into oval patties. Set aside.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add onion, reduce heat to low, and cook, stirring occasionally, until soft and browned. Transfer to a bowl.
In the same skillet, add remaining tablespoon oil and heat over medium high heat until shimmering. Add lentil patties and cook, flipping once, until browned on both sides.
Remove patties and wipe out skillet with a paper towel.
Spread ½ tablespoon butter on one side of each of the remaining slices of bread.
Place 5 slices of bread buttered side down on a countertop. Top with lentil burger, onions, and Cheddar.
Top sandwiches with the remaining slices of bread with the buttered side facing out.
Heat skillet over medium heat. Add 2 sandwiches and press down with a spatula. Cook until the bottom is golden brown and toasted. Carefully flip and continue to cook, pressing sandwich, until cheese is melted and bread is golden brown on both sides. Repeat with remaining sandwiches. Serve immediately.