The patty melt is a timeless classic, but for those of us avoiding gluten, it’s usually off the menu. With summer in full swing and grills working overtime, we couldn’t stop ourselves from searching high and low for the best gluten-free patty melt recipe. This recipe from GF Explorers is simple, full of flavor, and something you’ll enjoy! Using our Vegan Oat Bread as the base, you can create a gluten-free patty melt that’s just as satisfying as the original. Topped with caramelized onions and gooey Swiss cheese, it’s a crime we haven’t made this before! Enjoy this comforting, gluten-free twist on a classic and tag @otb_glutenfree on Instagram and share your favorite summer recipes!
Ingredients:
1 lb ground beef, 80/20
6 slices Swiss cheese, or your favorite cheese
6 slices of our Vegan Oat Bread
1 large onion
2 tbsp butter, softened
1 tsp Umami powder
1 tbsp mustard, yellow
1 pinch of garlic salt
1 tbsp GF Explorers Burger Sauce (see recipe below)
Kosher salt and pepper
For the Burger Sauce:
- ½ cup mayonnaise
- ½ cup ketchup
- 2 tbsp sweet relish
- 1 tsp Worcestershire sauce
- 1 tsp distilled white vinegar
- 1 tsp granulated sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried onions
- Season to taste with kosher salt and pepper
- Mix all of the ingredients for the sauce well and chill in the fridge.
- Slice the onions.
- Set the heat at medium-high and add 1 tablespoon of butter. When that melts, add 1 tablespoon of oil to the pan. Once the pan and oil are hot, add the onions. Season with salt and pepper.
- Once the onions begin to soften and become translucent, lower the heat slightly and keep cooking. The caramelization process will take about 30-45 minutes. During this time, mix the onions frequently. You will start to see them changing color as they cook. If the pan becomes dry, add a small amount of water to the pan to prevent burning and sticking, about ½ cup at a time. Keep stirring, cooking, and adding water if needed until the onions reach a deep, caramel color.
- Add beef to a medium-sized bowl and add ½ teaspoon of Umami powder and mix together gently with your hands. Divide beef into six uniform-sized balls, about 2-3 ounces each.
- Heat your griddle. While it is heating, add a pinch of garlic salt to the butter and mix together. Spread the butter on both sides of the bread and place the bread on the griddle to toast. Cook until you achieve your desired doneness. Remove the bread from the griddle.
- Add all six balls of meat to the griddle and season with salt and pepper on one side. Cook for 30 seconds, then turn the balls over.
- Using a smasher and a stainless steel spatula, smash the burgers as thin as you can. Slather each patty with a thin coat of yellow mustard.
- Cook the patties until they are crispy on the edges and juices form on top, about 2-3 minutes. Turn the patties over and place a slice of cheese on each patty and cook for another 2-3 minutes until the cheese is melted.
- Put a good amount of burger sauce on each slice of bread. Stack two patties on each other and put them on the bread. Place a generous amount of caramelized onions on top of the patties and top with your other piece of bread. Enjoy!
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