Last night for dinner, I made The Pioneer Woman’s Patty Melts — but I made them completely without Dairy or Gluten! Let me tell you, as someone who can eat dairy and gluten, and therefore remembers how cheese is “supposed” to taste and how bread is “supposed” to feel, this GF/DF patty melt is on point!
So why make a GF/DF patty melt? Because my husband, David, can’t have dairy or gluten, but I still want him to eat the food the rest of the family eats, and I want it to taste delicious to all of us.
First off, I must say that the Udi’s brand Rye Style Bread is fantastic! The texture of the bread is just like regular bread, and it tastes exactly like rye bread. Secondly, the Daiya Swiss Style Slices are amazing! It tastes just like Swiss cheese, and it melts into gooey perfection. But let’s not forget the original recipe by The Pioneer Woman — It’s a delicious and simple recipe!
To make these melts, you’ll need one large onion. Cut it in half and then slice it. Cook the onion slices in 2 tablespoons of dairy-free butter over medium-low heat, like Smart Balance, for 20-25 minutes, until the onion is nicely caramelized. I love caramelized onions because they’re slightly sweet and delicious. As you cook onions low and slow, their sugars are released and turn a caramel color.
By the way, caramelized onions are fantastic on burgers, and they are the key component of French Onion Soup.
Next for the patty melts, you’ll need to get your meat ready. In a bowl, combine 1.5 pounds of ground beef with 5 dashes of Worcestershire sauce and some salt (I used about 1 1/2 teaspoons) and pepper (about 1/4 teaspoon). The Pioneer Woman says to make 4 patties out of the meat, but I made 5. For my family, I felt that half-pound patties were a bit too large. You could even break the meat down into 6 patties. Once you’ve figured out how many patties you want, cook them up in a skillet over medium to medium-high heat until they’re well done.
When using Udi’s bread, you’ll find that it’s often frozen. I used a toaster to thaw them, using the “defrost” setting.
Once the onions and patties are done cooking, you’ll build the sandwiches. Bread-cheese-meat-onions-cheese-bread (I definitely forgot to add the 2nd slice of cheese, but it was still amazing). Then in a skillet or a griddle, melt 2 tablespoons of DF butter and put the sandwich on the heat to toast the bread to a gorgeous golden-brown. When you’re ready to flip, add a touch more DF butter to the skillet or griddle.
Here’s the recipe:
The Pioneer Woman’s Patty Melts (GF/DF Version by The Stay At Home Cook)
- 1 stick Dairy-Free butter
- 1 whole large onion, halved and sliced
- 1 1/2 pounds ground beef
- 5 dashes Worcestershire sauce
- 8 slices Udi’s Gluten-Free Rye Style Bread
- 8 slices Daiya Dairy-Free Swiss CheeseIn a medium skillet, melt 2 tablespoons of the DF butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
Melt 2 tablespoons of the DF butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble the patty melts this way: Slice of GF bread, slice of DF cheese, hamburger patty, a quarter of the cooked onions, another slice of DF cheese and another slice of GF bread.
On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the DF butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons DF butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately! Original Recipe Credit
I was amazed when I took my first bite of my patty melt because the bread and cheese was so good! Your family will love it too!