Vegetarian Patty Melts

• 4 Tablespoons Unsalted Butter, Or More As Needed, Divided
• 1 Large Yellow Onion, Cut In Half And Sliced
• 8 ounces, weight Sliced Mushrooms
• Salt And Black Pepper
• 4 Veggie Burgers Of Choice (I Used Chile Relleno Burgers From Boca Essentials)
• 8 slices Provolone Cheese
• 8 slices Rye Bread, Or Other Sandwich Bread Of Choice
• 2 cups Baby Arugula

1. In a large nonstick skillet, add 2 tablespoons butter and melt over medium-low heat.
2. Add onions and cook for 15 minutes, stirring occasionally, or until onions just begin to caramelize.
3. After 15 minutes, add sliced mushrooms and continue to cook until mushrooms are tender and onions are brown and caramelized, about 10 more minutes.
4. Season with salt and black pepper.
5. Transfer onions and mushrooms to a bowl and set aside.
6. Place skillet back on stove and turn heat to medium.
7. There should be enough fat left in pan to cook veggie patties, but if it seems too dry, spray pan with nonstick spray.
8. Once pan is hot, add veggie burgers.
9. Cook according to package instructions, usually about 67 minutes per side or until completely cooked through.
10. Remove from heat.
11. Assemble sandwiches by placing 1 slice cheese on bottom slices of rye bread.
12. Top each one with a handful of arugula and place veggie burgers on top.
13. Top veggie burgers with caramelized onions and mushrooms, and then place another slice of provolone cheese.
14. Place remaining slices of rye bread on top.
15. Preheat a griddle pan or large nonstick skillet over medium heat.
16. Add remaining 2 tablespoons butter and cook sandwiches in batches.
17. Cook sandwiches for about 34 minutes each side or until brown on each side, adding more butter if needed.
18. Serve immediately and enjoy!

unsalted butter, yellow onion, mushrooms, salt, veggie burgers, provolone cheese, rye bread, arugula

Taken from tastykitchen.com/recipes/main-courses/vegetarian-patty-melts/ (may not work)