Caramelized onions are the real star here, slow-cooked for the better part of an hour until they turn deep golden and jammy, then piled onto thick slices of rye alongside a hearty, well-seasoned patty crisped up in a hot skillet. Garlic powder, onion powder, black pepper, and salt season the patty through and through, so every bite carries that classic diner-style flavor. Both slices of rye get buttered and griddled until deeply golden and crisp, with a slice of melty cheese tucked against the patty so it turns soft and gooey under the heat. The whole sandwich gets flipped and pressed in the skillet until both sides are crackly-brown and the center is warm and cohesive. It's a satisfying, old-school patty melt experience from the first bite to the last, and it's a great pick to add to your vegan lineup.
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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.
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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