- 3Servings
- Super Easy
- 9Ingredients
- 15 minPreparation
- 10 minCooking
- 25 Total TimeTotal Time
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 Made From Plants and assemble these tasty 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!
9 Ingredients
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Beef Made From Plants
- 8 Slices Deli-style Rye Bread
- 6 Tablespoons Plant-Based Butter
- Dill Pickle Chips
- 1 Onion, Sliced Thin
- 1 cup Cola
- 1 Pinch Salt
- 7 Ounces American-Style Plant-Based Cheese
- 7 Ounces Water
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!
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!
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.
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.
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.
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!
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