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Vegan Patty Melt
Vegan Patty Melt
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a savory vegan patty melt with toasted bread, gooey cheese, caramelized onions, and tangy Thousand Island dressing. Try it now!
Ingredients:
  • For the caramelized onions
  • 1 large white or yellow onion
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • For the vegan thousand island dressing
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon dill relish
  • 1/2 teaspoon pickle juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • For the sandwiches
  • 2 Impossible Burger Patties or other plant-based burger patties, thawed overnight in the refrigerator if frozen
  • 2 tablespoons Dijon mustard, optional
  • 1 tablespoon salted vegan butter or olive oil
  • 4 slices rye bread
  • 4 slices smoked provolone, Swiss, or cheddar vegan cheese
  • 2 tablespoons vegan thousand island, divided
  • 1/2 cup caramelized onions, divided
  • Sliced pickles, optional
Instructions:
  • Prepare the onion: Trim the ends, peel, and slice lengthwise. Then thinly slice to create half moons. Break them up with your hands. Finely dice 1 tablespoon of onion for the sauce and set aside.
  • Sauté the onions: Heat oil in a large skillet over medium heat until shimmering. Add onions and coat in oil, cooking until translucent and golden brown, approximately 15 minutes. Stir frequently to prevent burning and adjust heat as needed. In the final minute, stir in apple cider vinegar to deglaze the pan. Remove onions from heat and set aside, allowing the pan to cool.
  • As the onions cook, prepare the sauce: Combine vegan mayonnaise, ketchup, dill relish, pickle juice, reserved diced onion, garlic powder, paprika, salt, and pepper in a bowl. Mix well and set aside.
  • Prepare the plant-based patty: Clean the pan used for cooking the onions. Gently shape the patties to fit the bread. For a mustard-grilled patty, spread Dijon mustard on one side before cooking it mustard-side down. Follow package instructions for cooking, reducing the time by 1 minute on the second side. It's fine if the center is slightly pink. Let the patties rest and cool the pan before cleaning.
  • Achieve cheesy perfection: Top each slice of rye bread with a slice of vegan cheese. Melt butter in a pan over medium heat. Gently lay the bread, cheese side up, in the pan. Cover and cook on medium-low heat for 5 minutes until the cheese starts to melt.
  • Make the sandwich: Spread out 1/4 cup caramelized onions on 2 slices of bread. Add one tablespoon of Thousand Island sauce, the cooked patty, and a few pickle slices on each. Top with the remaining 2 slices of bread. Increase heat to medium, press down with a spatula, and cook until the cheese melts and the bread is toasted, but not burnt.
  • Serve with extra vegan Thousand Island dressing on the side. Cut the sandwiches in half for easy sharing. Store any remaining dressing or caramelized onions in a sealed container in the fridge for up to 5 days. Enjoy the dish and let us know how it turned out by leaving a star rating below!

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