If you've ever craved the savory satisfaction of a diner-style patty melt but wanted to keep things fully plant-based, this recipe is exactly what you’ve been looking for. These vegan patty melts with caramelized onion and Dijon deliver all the gooey, crispy, tangy richness you love—without a trace of meat or dairy. A golden-crisp crust of sourdough, melty dairy-free cheese, sweet caramelized onions, and hearty homemade vegan patties come together for a sandwich that’s equal parts indulgent and nourishing. Whether you're experimenting with a new veggie burger recipe easy enough for weeknights or searching for the best vegan burger recipe to impress guests, this one hits the mark.
Vegan Patty Melts with Caramelized Onion and Dijon
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Food processor or high-powered blender Essential for mixing the patty ingredients into a cohesive texture. A potato masher can work in a pinch, but you’ll get a better consistency with a food processor.
Nonstick skillet or cast iron pan Great for caramelizing onions and grilling the sandwiches. Cast iron gives a fantastic crust.
Spatula A flat metal or silicone spatula works best for flipping the sandwiches without squishing them.
Mixing bowls For prepping your flax egg and combining patty ingredients.
Lid or foil Optional, but helps melt the vegan cheese faster when grilling.
For the Vegan Patties:
- You can use your favorite vegan burger patties but if you're making them from scratch (which I highly recommend), here’s what you’ll need:
- 1 ½ cups cooked chickpeas or 1 can, drained and rinsed
- ½ cup rolled oats
- ¼ cup finely chopped red onion
- 2 garlic cloves minced
- 2 tablespoons ground flaxseed
- 2 tablespoons water
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil for pan-frying
For the Caramelized Onions
- 2 large yellow onions thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Pinch of salt
For Assembly
- 8 slices of sourdough or rye bread
- 8 slices of vegan cheese cheddar-style recommended
- 2 tablespoons Dijon mustard
- Vegan butter or oil for grilling
Make the Flax Egg
In a small bowl, combine ground flaxseed and water. Stir and let sit for 5–10 minutes until it gels. This acts as a binder for the patties and is a staple in many vegan meat recipes.
Prepare the Patty Mixture
In a food processor, combine chickpeas, oats, red onion, garlic, nutritional yeast, soy sauce, flax egg, smoked paprika, cumin, salt, and pepper. Pulse until well mixed but not totally smooth—you want some texture. Taste and adjust seasoning.
Form into 4 equal-sized patties and place on a parchment-lined tray. Let rest in the fridge while you prep the onions. This helps them firm up and makes cooking easier.
Caramelize the Onions
Heat olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Stir occasionally for about 20–25 minutes until soft and golden brown. Add balsamic vinegar in the last few minutes for extra depth. Transfer to a bowl and set aside.
Cook the Patties
In the same skillet, add a bit of oil and bring to medium heat. Cook each patty for about 4–5 minutes per side, or until golden and slightly crisp. They should hold together well and smell amazing. If you're using store-bought tofu burger or vegan hamburger options, follow the package instructions for cooking.
Assemble the Patty Melts
Lay out the bread slices and spread Dijon mustard on half of them. Top each with a patty, a generous spoonful of caramelized onions, and two slices of vegan cheese. Top with the remaining bread.
Spread vegan butter (or a light brush of oil) on the outsides of the sandwiches.
Grill the Sandwiches
Wipe out the skillet and heat it again over medium. Grill each sandwich for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melty. If needed, cover the pan to help the cheese melt faster.
Let rest for a minute before slicing—then serve hot and crispy!
Pairings
These vegan patty melts pair beautifully with:
- Oven-baked sweet potato fries: The natural sweetness balances the savory richness of the sandwich.
- Crisp coleslaw: A vinegar-based slaw with red cabbage, carrots, and apple cider vinegar is perfect for contrast and crunch.
- Garlic dill pickles: The tang cuts through the richness and adds brightness.
- Craft soda or kombucha: A zesty ginger kombucha or root beer-style soda complements the flavors without being overpowering.
- Vegan tomato soup: Especially good in colder months—dip that crusty melt right in.
FAQs
1. What’s the best type of vegan patty to use for this melt?
You can use store-bought vegan burger patties for convenience, but I highly recommend a vegan chickpea burger like the one in this recipe. Chickpeas give great texture and flavor and bind well without eggs. If you're short on time, a good-quality tofu burger or vegan hamburger patty works too.
2. Can I freeze the patties for later?
Absolutely! Once shaped, lay the patties on a baking sheet lined with parchment and freeze. Once frozen, transfer to a zip-top bag. You can cook them from frozen—just add a few extra minutes to the cook time. It’s a great way to make your own batch of homemade veggie burgers.
3. What type of bread works best?
Sourdough is our top pick for its tang and sturdy texture, but rye bread is the traditional base for patty melts. Avoid soft sandwich breads—they can fall apart or get soggy. You want something hearty enough to hold up to the fillings and grilling.
4. Is this recipe gluten-free?
Not as written, but it’s easy to make gluten-free. Just use certified gluten-free oats in the patty, tamari instead of soy sauce, and swap in gluten-free bread. Many brands now make excellent gluten-free veg burger recipe bases and buns.
5. How can I make this recipe even healthier?
Skip the vegan cheese or use a reduced-fat version, and grill the sandwiches with a minimal amount of oil. You can also serve the patties open-faced on a single slice of bread or even over a salad for a low-carb version. This makes it a great addition to your list of healthy burger recipes.
