In college I waited tables. I mean I guess that is pretty typical.

I worked a few places actually, and one of those places was Steak n Shake.

I took mostly night classes in college and I worked third shift at Steak n Shake and had plenty of idle time to get homework done and papers written. It worked out really well, actually.

I also got to eat half price and that is always a perk when you are a broke college student.

One of my favorite things ever at Steak n Shake was the Frisco melt. I was basically a patty melt with 1,000 island dressing.

Is it good for you? Well no. Is it delicious? Heck yes. Is it vegan? Absolutely not. Can you make it vegan. Well yes, you can!

I used Beyond beef patties for this recipe. I am not here to debate Beyond vs Impossible meat. I am an equal fan of both. But Costco sells Beyond meat burgers, and now the meatballs as well, and the price is better than anywhere else I have found. I actually just buy the burgers at Costco and thaw them to use in place of the 1 lb ground because it is the most affordable option!

Also, I personally love Beyond meat! So its a win win.

You could use any vegan hamburger patty you like, store-bought or homemade. Grinding up failed seitan often makes a decent burger patty if that is something you are into.

Add any cheese you like. We are family divided, and with this sandwich are split between being fans of vegan American cheese, or Gouda! You any cheese you like, store bought or homemade. I have about 40 cheese recipes on the site, so check some of those out if you are feeling adventurous! They are all really really easy so don’t be afraid to give it a go!

The next step is caramelizing onions. This is not a hard task by any means, it just takes a little while. So be patient. They are worth it!!! If you are especially impatient and just want to sauté your onions and not caramelize them, I’ll forgive you, but trusts me when I say the sandwich won’t be as tasty.

Next slather that baby with a whole lot of 1,000 island dressing and you are on you way to sandwich heaven. Seriously my love for 1,000 island runs deep and wide. Its one of my favorite salad dressings and also dips for fires or tater tots. If you hate 1,000 island then I am not sure we can be friends, but you can use whatever less exciting condiment you like. Mayo, ketchup, whatever…I am out of suggestions because the only right answer is 1,000 island.

Ok, so go make yourself a vegan patty melt. A gooey, cheesy, greasy, 1,000 dripping vegan. patty melt, and be happy!!!

INGREDIENTS:

4 vegan burger patties ( we used Beyond Meat Patties)
8 pieces of any vegan sandwich bread you prefer
4 slices of vegan American, Cheddar, Gouda, or Swiss cheese.
Vegan butter
2 larger yellow onions
1 teaspoon salt
1 teaspoon sugar

Vegan 1000 Island Dressing:

3/4 cups vegan mayo
3 tablespoons ketchup
2-3 tablespoons diced dill pickles
1-2 teaspoons pickle juice
salt and pepper to taste

INSTRUCTIONS:

Thinly slice both onions. In a large iron skillet or other large skillet, add a few teaspoons of vegan butter over medium/low heat. Add the onion and sprinkle with the salt. Allow the onions to cook for about 10 minutes with out really moving them around. After 10 minutes give them a good stir and allow another 10 minutes not really messing with them too much. If they seem to be burning reduce the heat to low. Sprinkle with the sugar and stir again. Let the onions cook another 10-15 minutes or until they are browned and caramelized. Set aside.
In a small bowl mix the mayo, pickles, ketchup, salt and pepper to taste. I add a few teaspoons of pickle juice just to thin it out a bit and add a vinegar kick.
Fry the burger patties, trying to get them pretty flattened out while frying. You don’t want a big thick patty for a patty melt, but rather a nice thin patty. I like to get mine flattened out and a little crispy around the edges. Place finished burgers on a plate. I like to add the cheese slices to the burgers hot out of the pan. I then put a large skillet lid over the plate so the cheese can steam and melt some before I grill the sandwiches. Vegan cheese doesn’t always melt super well and this step helps.
Butter one side of each slice of bread. Lay them butter side down in a large skillet over medium heat (I normally make 2 at a time.) Smear some 1000 island on the the bread, add the burgers, cheese, and 1/4 of the caramelized onions to each sandwich. Heat the sandwiches on each side long enough to get the bread toasty and the cheese good and melted.
Serve as is or with a side of fries or chips.

If you like this recipe, then try these:

I love grilled cheese sandwiches. Like to the point that I would eat one everyday if I thought I could get away with it. Especially dipped in homemade tomato soup! But heres the thing, I almost always burn them.

I cook all day, I cook for a blog, I can make cheese from a coconut, and roast “beef” from a jackfruit….but for some reason, I can not cook a grilled cheese without burning the bread before the cheese has melted. I feel like it is a test in patience that I ALWASY fail.

When making a grilled cheese I also want it to be a super gooey, oozing out the sides of the bread, stretchy, extra cheesy, grilled cheese. So imagine me waiting for all of that cheese to melt with my lack of patience and tendency to burn the bread.

SO, enter the most magical, extra gooey, oozy, extra cheesy, cheese sauce that makes the most perfect grilled cheese with like zero risk of burning the bread! This smoky perfect cheese is already melty, gooey perfection when you add it to the bread! My world has been changed, and no more crispy blackened grilled cheese will find their way to the trash, ever again!

Ok, that’s probably a lie, because I am sure I could still find a way to burn a sandwich (look over there, something shiny, oh crap, I did it again) but the odds are far less. I also wanted a perfect smoky vegan gouda for my sandwich so I married the flavors from our sliceable coconut gouda, with our all purpose cheese sauce to make this gooey smoky gouda cheese! I could probably just eat it with a spoon and be just as happy, but bread is my love language, so bring on the sandwiches and soup!

INGREDIENTS:

1 cup unsalted cashews
2 cups water
1/4 cup Sauerkraut (not the juice, just the cabbage)
4 tablespoons nutritional yeast
4 tablespoons tapioca or corn starch
1 teaspoon salt
1 teaspoon liquid smoke
1 tablespoon apple cider vinegar
2 teaspoons light miso paste

INSTRUCTIONS:

Place cashews in a microwave safe container and cover in water (this water is separate from that listed in the ingredients) Microwave for 3 minutes. Drain water and rinse. If you do not have a microwave, you can boil them in a pot of water for 5 minutes or you can soak them for a few hours in hot water.
Add drained cashews and remaining ingredients, including 2 cups of water, to a high speed blender and process until the mixture is totally and completely smooth. This may take a minute or two of blending.
Transfer mixture to a medium sized pot over medium heat. Heat the mixture, stirring continuously with a whisk until the mixture begins to thicken. You want the cheese sauce to become the consistency of peanut butter. It will be pretty thick and stretchy the longer you cook it.
Let the cheese sauce cool completely. It will thicken more as it cools and be pretty gooey. Once the sauce has cooled, spread a desired amount on some bread. I like to spread butter on the outside of both slices of bread before placing in the pan. Heat a medium skillet over medium heat and cook the sandwich on each side until golden brown and crispy.
You can add vegan bacon, avocado, tomato, just about anything you like to your grilled cheese.
Store leftover cheese in the fridge in an airtight container for up to a week.

If you like this recipe, try these:

TYPE META DESCRIPTION HERE

Vegan Patty Melt

INGREDIENTS:

Vegan 1000 Island Dressing:

INSTRUCTIONS:

Vegan Smoked Gouda Grilled Cheese

INGREDIENTS:

INSTRUCTIONS: