Dairy Free Patty Melt
Few sandwiches hit as hard as a patty melt — that perfect combination of a juicy beef patty, deeply caramelized onions, melty cheese, and buttery toasted rye. This version delivers every bit of that diner-style satisfaction without a drop of dairy, using dairy free butter and dairy free cheese so nothing feels like a compromise. The onions are the real star here: a slow 35–40 minute cook in dairy free butter transforms them into something jammy, golden, and almost sweet, which balances beautifully against the savory Worcestershire-seasoned beef. Shaping the patties to match the rye bread is a small move that makes a big difference, ensuring every bite has the ideal bread-to-meat ratio. The whole sandwich gets pressed in the same skillet until both sides are deeply golden and the cheese is fully melted — no special equipment needed. It makes four satisfying sandwiches, so it's just as good for a casual weeknight dinner as it is for feeding a hungry crowd on the weekend. Serve them straight from the pan while everything is still hot and crispy.
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Learn more →Ingredients
4 servings
For the caramelized onions
- 2 tbsp dairy free butter
- 2 large yellow onions, thinly sliced
- ¼ tsp salt
For the patties
- 1 lb ground beef (80/20)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp worcestershire sauce
For assembly
- 8 slices rye bread
- 4 slices dairy free cheese
- 2 tbsp dairy free butter, softened
Instructions
- 1
Melt 2 tbsp dairy free butter in a large skillet over medium-low heat. Add the sliced onions and 1/4 tsp salt, stirring to coat. Cook, stirring every 5 minutes, for 35–40 minutes until the onions are deep golden brown and jammy throughout. If the onions begin to stick or darken too quickly, add a splash of water and scrape up any browned bits. Transfer the onions to a bowl and wipe the skillet clean.
- 2
In a large bowl, combine the ground beef, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce. Mix gently until just combined, then divide into 4 equal portions. Shape each portion into a thin oval patty roughly the same size and shape as a slice of rye bread.
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