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+ servings

Vegetarian Patty Melts with Chile Relleno Veggie Burgers

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 patty melts


  • 4 tablespoons unsalted butter divided (more as needed)
  • 1 large yellow onion cut in half and sliced
  • 8 ounces sliced mushrooms
  • salt and black pepper
  • 4 Boca Essentials Chile Relleno Burgers with green chile peppers black beans and brown rice
  • 8 slices rye bread or other sandwich bread of choice
  • 8 slices provolone cheese
  • 2 cups baby arugula


  • In a large non-stick skillet, add 2 tablespoons of the butter and melt over medium-low heat. Add the onions and cook for 15 minutes, stirring occasionally, or until the onions just begin to caramelize. At 15 minutes, add the sliced mushrooms and continue to cook until mushrooms are tender and the onions are brown and caramelized, about 10 more minutes. Season with salt and black pepper. Transfer the onions and mushrooms to a bowl and set aside. Place the skillet back on the stove and turn the heat to medium.
  • There should be enough fat left in the pan to cook your veggie patties, but if it seems too dry, spray the pan with a non-stick spray. Once the pan is hot, add your 4 Boca Essentials Chile Relleno Burgers. Cook per manufacturer's instructions, about 6-7 minutes per side or until completed cooked through. Remove from heat.
  • Assemble your sandwiches by placing 1 slice each on 4 slices of rye bread. Top each one with a handful of arugula, and place the veggie burgers on top. Top the veggie burgers with caramelized onions and mushrooms, and then place another slice of provolone cheese. Place the remaining 4 slices of rye bread on top.
  • Preheat a griddle pan or large non-stick skillet over medium heat. Add the remaining 2 tablespoons of butter, and cook the sandwiches in batches. Cook the sandwiches for about 3-4 minutes per side or until brown on each side, adding more butter where needed.
  • Serve immediately and enjoy!