Impossible Patty Melt
These 100% Vegan Patty Melts, made with ground from Impossible Foods look a lot fancier than they really are…and actually make a great week night dinner…plus this happens to be THE dish if you’re looking to fool your meat-eating friends and family with your plant-based magic!
If you’ve been plant based for awhile then you like have a favorite faux-burger brand that you like best! This recipe was made with the Impossible Ground, which we think browns/crusts up the best for a “smash-style” burger that you typically see in a patty melt…but having said that, use what you like, or what you’ve got in the freezer!
What you are going to need to buy:
Impossible Ground (or your favorite meatless ground alternative)
Sweet Onion
White Mushrooms, sliced
Olive Oil
Minced Garlic - (We like the jarred kind from Spice World)
Balsamic Vinegar - (We get ours from this great little place here in Central Florida called The Ancient Olive)
Your Favorite Bread , Vegan or Otherwise - (I used Sara Lee® Artesano™ Bakery Bread)
Non-Dairy Cheese - (We used THIS CHEESE from Field Roast…melts like a dream!)
Liquid Smoke
Salt and Pepper
Onion Powder
Paprika
Non-Dairy Butter - ( We used Earth Balance)
What you are going to need to do:
Start by peeling and slicing your onion and, using a little olive oil on medium heat, cook with your mushrooms and garlic, adding onion powder, and a splash of balsamic vinegar. Cook until mushrooms and onions are soft.
Combine your Impossible Ground with a teaspoon of Liquid Smoke, a teaspoon of Pickapeppa Sauce, a pinch of paprika and salt/pepper, to taste. Mix well and form into patties. Depending on your preferred size you should be able to get 3 or 4 patties from one package of ground.
Using a little Earth Balance Vegan Butter in your skillet, fry up your patties on medium heat…remember they should be a little thinner than a hamburger. I also like to kinda shape the patty to fit the bread I am using.
After you flip the patty to cook on the second side, load up the top with your onions and mushrooms.
Place your sliced non-dairy cheese on your top piece of bread and pop into the microwave for about 10 seconds. Place your bread, cheese side down, onto your onion and mushroom covered patties and flip the entire affair so that now your bread can griddle on the skillet.
Repeat the bread, cheese, microwave routine for the other piece and place that on top, flipping when the first side is golden brown so that the second side can griddle.
Slice, serve, and enjoy!
A quick note about Vegan Cheese: We all know it takes higher heat to melt vegan cheese! When I am making sandwiches that require my cheese to melt, I always lay out my vegan cheese on the bread and pop it into the microwave for about 10 seconds. and this just gives it a jump start to ensure a good melt without burning your sandwich!
Enjoy!