I grew up eating at a lot of diners, and one of my favorite things to order was a patty melt. It’s like a burger and a grilled cheese sandwich all in one… like how much better could you make it? I wanted to make a vegan recipe for a patty melt but wanted to make mine a bit different than the usual burger patty, cheese, bread. In California, we have a restaurant called In-N-Out which is a fast food burger joint, and you can order your burgers “Animal Style” there. Animal Style includes a mustard grilled patty, caramelized onions, extra cheese / spread (which is thousand island dressing), & pickles. I figured that would be an amazing addition to a traditional patty melt, so here we are! This really couldn’t be any easier to make, so let’s get right into it!
I partnered up with Milk & Eggs & The Abbot’s Butcher to bring you this amazing recipe. You can order close to every ingredient needed here, and have them delivered straight to your door! Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door! You can also order The Abbot’s Butcher products directly through Milk & Eggs as well! Heres a little more about this amazing company.
*Also make sure to check out my promo code for you guys at the end of this post!
Their produce goes fresh from farms to you. Fresher foods = better health! Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers. You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries! They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!
Like really, who doesn’t want amazing vegan foods delivered right to their door? Especially when you can make yummy recipes like this using their products! Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!). Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door! And you can check them out at www.milkandeggs.com.
While we’re here, let’s talk about the “meat” aspect of this quick, shall we? Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it. The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try!
First you can start off by making your caramelized onions. For these you’ll want to thinly slice your onions into half moons (or I mean really whatever cut you want is fine, I just prefer thin half moons for this). Add some vegan butter & olive oil to a skillet and once its melted and bubbling, add the onions. Season them with sugar and salt and allow to cook for 20-30 minutes, stirring frequently. You want to cook them over a low – medium low heat for a longer period of time, instead of on a higher temperature for a less amount of time. It really helps build a lot of flavor.
While those are cooking you can make your Thousand Island Dressing. This, again, couldn’t be simpler. Mix your vegan mayo, ketchup, mustard, sweet relish, and salt in a bowl until combined & adjust to your liking. Some people like more mustard, more ketchup, or more relish so it’s up to you. Cover this and place in the fridge until you’re ready to use it.
To assemble to sandwich, take your burger patties out of the package and coat both sides with yellow mustard. Heat up some olive oil over medium heat in a skillet, and once it’s hot add in your mustard coated patties. Cook for 2-3 minutes on each side until crisp and golden brown, but keep an eye on them so that you don’t burn them. Once those are cooked, transfer to a plate and set aside to cool slightly.
Wipe out your pan & then add in your vegan butter. Place all 4 slices of bread in the pan once the butter is hot. Keep this over a medium low heat so it doesn’t cook super fast. Also if you don’t have a pan big enough for 4 slices of bread, you can do just 2 and make one sandwich at a time. Add 1 slice of vegan American cheese to each piece of bread, and once it starts to melt, add a dollop of thousand island to each slice, and a scoop of caramelized onions & some pickle slices to 2 slices of bread (no need to be on every slice of bread). Top the pickles / onions with a burger patty, and close the sandwiches. Press the sandwiches down with a spatula to make sure everything melts together, and cook for another few seconds on each side until the bread is golden brown or cooked to your liking. Then you can transfer to a cutting board and allow to cool for a few minutes before cutting if you desire to cut them in half.
This recipe is truly so easy to put together, and really lives up to the hype, I promise. Plus how easy is it that you can get most of your ingredients delivered to you from Milk & Eggs?! Super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order! And a huge thanks to The Abbot’s Butcher for creating the best faux meat products that make this sandwich extra special.
Animal Style Patty Melt
Your traditional patty melt... but animal style. Melty American cheese, caramelized onions, thousand island dressing, and pickles make the normal patty melt that much more delicious.
Thousand Island Dressing
- 1 cup vegan mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet relish
- 2 tbsp ketchup
- 1 tsp pink Himalayan salt
- 1 large yellow onion
- 2 tbsp vegan butter
- 1 tbsp extra virgin olive oil
- 1 tsp pink Himalayan salt
- 1 tsp organic cane sugar
- 4 slices of white bread
- 4 tbsp vegan butter
- dill pickles I use the round "chips"
- 2 vegan burger patties I used The Abbot's Butcher
- 3 tbsp yellow mustard
- 4 slices vegan American cheese I used daiya
- 3 tbsp extra virgin olive oil
Thousand Island Dressing
Mix the mayo, ketchup, mustard, relish, and salt together until well combined. Keep in the fridge, covered, until ready to use.
Slice your onions into very thin half moons.
Add your vegan butter and olive oil to a skillet over medium heat until melted and slightly sizzling. Add in your onions, sugar, and salt.
Allow the onions to cook, stirring relatively frequently, for 20-30 minutes until they're caramelized and significantly shrunken down.
Assembling the Patty Melt
Add your olive oil to a skillet over medium heat & allow it to heat up. While your oil is heating, brush both sides of your burger patty with yellow mustard.
Add your mustard covered patties to the skillet and cook for about 2-3 minutes on each side until they're golden brown, just keep an eye on them so you don't burn them. Remove them from the heat and set aside to cool slightly.
Wipe out your pan and then add in your vegan butter. Place your white bread in the pan, and add 1 slice of American cheese to each piece of bread. Once they start to get melty, add a big dollop of thousand island on each piece of bread, and a big spoonful of caramelized onions to 2 of the slices of bread, as well as a few pickle slices. Add your burger patty right on top of the onions & pickles.
Close the sandwiches and press down with a spatula to make sure everything sticks together. Transfer to a cutting board and allow to cool for a minute or so before cutting if you so desire.