Deeply caramelized onions are the real star here, slow-cooked in dairy free butter for the better part of an hour until they turn jammy, sweet, and richly golden. That patience pays off inside a griddled rye sandwich, where melty dairy free cheese gets tucked between two buttery, crisped slices of bread until the whole thing turns deep golden brown on both sides. The seasoning blend of garlic powder, onion powder, black pepper, and salt keeps every bite savory and well-balanced, while the rye bread brings that classic malty crunch you want from a proper melt. Pressed and flipped in the skillet until the cheese goes fully gooey, this sandwich delivers all the comfort-food payoff of a diner classic. It's a satisfying, hearty option to add to a vegetarian dinner rotation, especially on a night when you're craving something warm, cheesy, and a little indulgent.
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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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