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Incogmeato® Vegan Patty Melt
Incogmeato® Vegan Patty Melt 1

Incogmeato® Vegan Patty Melt

Products Used: Incogmeato® Plant-Based Burger Patties
Servings: 5


Thousand Island Dressing

  • 1 1/2 cups Mayonnaise
  • 3 Tbsp. Ketchup
  • 1 Tbsp. Yellow mustard
  • 2 Tbsp. Sweet pickle relish
  • to taste Salt
  • to taste Pepper


  • 2 Tbsp. Grapeseed oil
  • 2 lbs. Yellow onions, sliced
  • 1 lb. Cremini mushrooms, sliced
  • 2 Tbsp. Balsamic vinegar
  • to taste Kosher salt
  • to taste Ground black pepper
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. Grapeseed oil
  • 5 ea. Incogmeato® Burger Patties
  • 5-10 ea. Swiss cheese, sliced
  • 10 ea. Thick-cut rye bread, sliced
  • 1 Tbsp. Olive oil
  • 2 ea. Garlic cloves

Recipe Directions

1. For the Thousand Island: Combine mayonnaise, ketchup, mustard, relish, salt, and pepper in a bowl and mix until combined.
2. In a large sauté pan, add grapeseed oil over medium heat. Then add sliced onions and mushrooms and cook for 25-30 minutes until onions begin to caramelize on the bottom of the pan.
3. Add balsamic vinegar to deglaze and cook about 10 more minutes, then season with salt and pepper to taste and finish by mixing in Dijon mustard. Remove from heat and set aside.
4. In a cast-iron pan, add oil and heat over medium. Add Incogmeato® Burger patties and cook for 15 minutes until crispy; flip halfway.
5. Place a heaping spoonful of the onion and mushrooms on top of the burger patty, then lay a piece of Swiss cheese on top of the mixture. Allow cheese to melt.
6. While cheese is melting, drizzle bread with olive oil and brush with raw garlic clove, then toast.
7. To Serve: Generously spread Thousand Island Dressing on both slices of bread, then add Incogmeato® Burger patty with melted cheese, mushrooms and onions, and the other slice of bread.

NOTE: This recipe can be made with dairy-free and gluten-free ingredients.