Red Meat Allergy Friendly Dairy Free Patty Melt
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Learn more āIngredients
4 servings
For the caramelized onions
- 2 tbsp dairy free butter
- 2 large yellow onions, thinly sliced
- Ā¼ tsp salt
For the patties
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165Ā°F (74Ā°C). - Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp black pepper
- Ā½ 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 35ā40 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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