Impossible™ Patty Melt on the Grill

3 Servings

9 Ingredients

By Impossible™ Foods Chef

J. Michael Melton

25’ Total time=10’ Cooking + 15’ Preparation

We’re using an interesting technique in this summer grilling recipe: You’ll be cooking your Impossible™ Patty Melts on the grill! Before heading outside to grill up the Impossible™ Beef or Burger Patties Meat From Plants and assemble these tasty plant-based melts, you'll want to make your cola caramelized onions and cheese sauce on top of the stove first.

Then the rest of the cooking takes place right on your grill--from toasting your rye bread, to searing your burger patties, and bringing the patty melts altogether in a cast-iron pan. So enjoy more time outside this summer with this delicious patty melt recipe, and feel free to double or triple the recipe if you're having a BBQ. The more the merrier!

This recipe is made with Ground Beef Meat From Plants

Nutritional information Where to buy

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9 Ingredients

121 oz Ground Beef Meat From Plants
Deli-style Rye Bread, 8 Slices
Plant-Based Butter, 6 Tablespoons
Dill Pickle Chips
1 Onion, Sliced Thin
1 cup Cola
Salt, 1 Pinch
American-Style Plant-Based Cheese, 7 Ounces
7 oz Water

How to prepare

Step 1: MAKE THE IMPOSSIBLE BURGER PATTIES

With one package of Impossible Beef, form four Impossible burger patties and keep refrigerated. Alternatively, use our convenient Impossible™ Burger Patties Made From Plants!

Step 2: PREPARE YOUR COLA CARMELIZED ONIONS

Place sliced onions in a pot. Add the cola, cover about 90% of the onions and add salt. Place over medium heat and reduce until cola is completely evaporated. BE CAREFUL NOT TO BURN!

Step 3: MAKE THE PLANT-BASED CHEESE SAUCE

Bring 7 ounces of water to boil. Slowly whisk in 7 ounces of plant-based American-style cheese until fully incorporated and smooth. Please note: if sauce is made in advance and refrigerated, you may need to add a splash of water when reheating.

Step 4: TOAST THE RYE BREAD

Preheat a cast iron skillet on a medium to medium high grill. Lightly toast rye bread in the cast iron skillet on your grill and set aside.

Step 5: Make the Patty Melts

Gently place Impossible patties in the pre-heated skillet on your grill and cook, searing for 2 minutes per side to development nice caramelization, or until desired level of doneness. Remove from heat. Divide the burger patties, cola caramelized onions and cheese sauce among the slices of toasted rye bread. Top with dill pickle chips the other slice of toasted bread. Wipe skillet clean and return to heat.

Step 6: GRILL THE PATTY MELTS

Return each sandwich, one or two at a time, to the hot cast iron skillet with 1 tablespoon of plant-based butter. Carefully flip sandwiches after 2-3 minutes, add additional 1 tablespoon plant-based butter and cook until bread is golden brown. Serve and enjoy!