Dairy-Free Classic Patty Melt
Savor the nostalgic flavors of a diner favorite with a modern twist in this Dairy-Free Classic Patty Melt. Featuring juicy, seasoned beef patties, perfectly caramelized onions, and melty dairy-free cheese, stacked between slices of tangy rye bread brushed with Dijon mustard, this mouthwatering sandwich delivers all the comfort without any dairy. The patties are cooked to perfection and then grilled in vegan butter until the bread is golden and crisp, making this a satisfying option for those with dietary restrictions or those simply craving a lighter take on the classic. Easy to prepare in just 45 minutes, this recipe is perfect for weeknight dinners or casual get-togethers. Whether you're dairy-free or just curious, this indulgent patty melt is sure to hit the spot.
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Ingredients
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Vegan butter
- 2 large Yellow onions, thinly sliced
- 8 slices Rye bread
- 4 slices Dairy-free cheese slices
- 2 tablespoons Dijon mustard
Directions
Step 1
In a large bowl, combine ground beef, salt, black pepper, and Worcestershire sauce. Mix well using your hands or a fork until the ingredients are just combined. Do not over-mix.
Step 2
Divide the beef mixture into four equal portions and shape each into a patty slightly larger than your bread slices, as the patties will shrink while cooking.
Step 3
Heat 1 tablespoon of vegan butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 10-15 minutes. Remove onions from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of vegan butter. Place the beef patties in the skillet and cook for about 3-4 minutes on each side, or until they are browned and cooked through to your desired doneness. Remove patties from the skillet.
Step 5
Spread a small amount of Dijon mustard on each slice of rye bread.
Step 6
Build the sandwiches by placing a cooked beef patty on four slices of mustard-spread rye bread. Top each patty with caramelized onions and a slice of dairy-free cheese, then cover with the remaining bread slices.
Step 7
Wipe out the skillet and reduce the heat to medium-low. Add the remaining tablespoon of vegan butter to the skillet. Once melted, place the assembled sandwiches in the skillet. Cook each side of the sandwiches for about 3-5 minutes, pressing down gently with a spatula, until the bread is golden brown and the cheese has melted.
Step 8
Remove the patty melts from the skillet and let them cool for a minute before slicing them in half to serve.
Nutrition Facts
| Serving size | (1200.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2428.7 |
| Total Fat 144.3g | 0% |
| Saturated Fat 66.8g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 301.1mg | 0% |
| Sodium 6232.8mg | 0% |
| Total Carbohydrate 179.3g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 24.5g | |
| Protein 106.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 923.3mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 2141.1mg | 0% |
Source of Calories