Premium Patty Melt
Makes 4 burgers
3 tablespoons neutral oil, divided
2 large onions, thinly sliced
Sea salt and fresh ground black pepper
10 garlic cloves, minced and divided
1 pound button mushrooms, sliced
4 burger patties, sauteed, grilled or baked
Vegan butter, as needed
8 slices rye bread
½ cup shredded vegan cheese
Special Sauce, recipe below
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, cover and cook until soft, about 15 minutes. Uncover and season with salt and black pepper. Stir in 4 minced garlic, reduce heat to low and cook until caramelized, about 30 more minutes.
2. Heat 1 tablespoon oil in a separate large skillet over medium-high heat and stir in the mushrooms. Cook until softened, about 4 minutes. Season with salt and black pepper and continue to cook until golden, about 7 more minutes. Stir in the remaining garlic and cook for another minute. Remove from heat and set aside.
3. Cook the burgers in the skillet, if sauteeing the burgers.
4. Heat the large skillet over medium heat. Spread a thin layer of butter on one side of the bread slices. Add 4 slices of bread to the skillet and add 2 tablespoons of cheese to each bread. Cover the skillet to melt the cheese and toast the bread.
5. Divide the onions and mushrooms evenly over each cheesy bread and add a burger patty to each bread. Spread 2 tablespoons of sauce on the burgers and add the remaining bread slices, butter side up. Flip the sandwiches to toast the uncooked bread slices.
6. When toasted golden, cut the sandwiches in half and serve.
Special Sauce
½ cup vegan mayonnaise
1 tablespoon dill relish
1 tablespoon ketchup
1 teaspoon sriracha
Sea salt and fresh ground black pepper
1. Combine the mayo, relish, ketchup and sriracha in a small bowl. Add salt and black pepper to taste.
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