premium patty melt

Day 10 VeganMOFO Burger Bonanza is a souped-up Premium Patty Melt. Sure it's an easy one - more to the point - a familiar burger. But, unlike a regular patty melt which consists of cheese, burger, bread and is really nothing more than an underrated panini or an overrated grilled cheese, mine is so much more!

I used vegan cheese, melted well, grilled bread and a vegan burger, but this one also has a Special Sauce and caramelized onions and mushrooms.

When onions and mushrooms are cooked properly (onions, low and slow; mushrooms, high sear) they taste incredible. Object is to avoid burning the onions before they are tender and avoid steaming the mushrooms.

I added a sauce (a doctored 1,000 Island dressing) to add some ooey, gooey creaminess that usually comes from a ton of dairy cheese, and to give the sandwich a bit of tang to off-set the sweetness from those fine caramelized onions.

Use your favorite burger patty, grill it up and serve with chips or fries and be instantly transported to the 80's, except this time, go in style!

PREMIUM PATTY MELT PRINTER-FRIENDLY RECIPE

Premium Patty Melt

Makes 4 burgers

3 tablespoons neutral oil, divided

2 large onions, thinly sliced

Sea salt and fresh ground black pepper

10 garlic cloves, minced and divided

1 pound button mushrooms, sliced

4 burger patties, sauteed, grilled or baked

Vegan butter, as needed

8 slices rye bread

½ cup shredded vegan cheese

Special Sauce, recipe below

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, cover and cook until soft, about 15 minutes. Uncover and season with salt and black pepper. Stir in 4 minced garlic, reduce heat to low and cook until caramelized, about 30 more minutes.

2. Heat 1 tablespoon oil in a separate large skillet over medium-high heat and stir in the mushrooms. Cook until softened, about 4 minutes. Season with salt and black pepper and continue to cook until golden, about 7 more minutes. Stir in the remaining garlic and cook for another minute. Remove from heat and set aside.

3. Cook the burgers in the skillet, if sauteeing the burgers.

4. Heat the large skillet over medium heat. Spread a thin layer of butter on one side of the bread slices. Add 4 slices of bread to the skillet and add 2 tablespoons of cheese to each bread. Cover the skillet to melt the cheese and toast the bread.

5. Divide the onions and mushrooms evenly over each cheesy bread and add a burger patty to each bread. Spread 2 tablespoons of sauce on the burgers and add the remaining bread slices, butter side up. Flip the sandwiches to toast the uncooked bread slices.

6. When toasted golden, cut the sandwiches in half and serve.

 

Special Sauce

½ cup vegan mayonnaise

1 tablespoon dill relish

1 tablespoon ketchup

1 teaspoon sriracha

Sea salt and fresh ground black pepper

1. Combine the mayo, relish, ketchup and sriracha in a small bowl. Add salt and black pepper to taste.

© 2014 Copyright Zsu Dever. All rights reserved.





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