Xanthan Gum Free Dairy Free Patty Melt

Total time1 hr 5 min

Prep time15 min

Cook time50 min

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Ingredients

4 servings

For the caramelized onions

2 tbsp dairy free butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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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