Burgers · Easy
Black Bean Patty Garden Sandwich
A crisp black bean patty layered with avocado, roasted peppers, tomato, cucumber, and greens on toasted multigrain bread.
By Hannah Reyes · Tested twice in our kitchen
- Prep20 min
- Cook12 min
- Total32 min
- Serves4
- Calories480
About this recipe
This sandwich is what happens when a veggie burger and a garden salad meet on a slice of good bread. The black bean patty brings protein and a crisp edge, and a tall stack of fresh vegetables brings crunch and color.
It is a great lunch for using up what is in the crisper drawer. Swap in whatever vegetables look best at the market.
Why this recipe works
- Toasted multigrain bread holds up to the juicy vegetables.
- A thin, wide patty cooks fast and fits the bread.
- Mashed avocado acts as a creamy glue so nothing slides out.
Variations
- Add a slice of sharp cheddar on the patty while it cooks.
- Use hummus instead of avocado.
- Swap the bread for a toasted ciabatta roll.
How to serve
Serve with kettle chips or a cup of tomato soup for an easy lunch.
Storage and reheating
Cooked patties and fillings keep up to 3 days in an airtight container in the fridge. Store buns and fresh toppings separately. Reheat patties in a covered skillet over medium-low heat with a splash of water, then add fresh cheese to melt. Assemble just before eating.
Frequently asked questions
How long does Black Bean Patty Garden Sandwich take to make?
About 32 minutes in total — 20 minutes of prep and 12 minutes of cooking. The recipe serves 4.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
What temperature should the meat reach?
Ground beef is safe at 160°F and chicken at 165°F in the center. An instant-read thermometer is the easiest way to check.
