Difficulty: Easy
Course: Appetizer, Main Course
Cuisine: American
Ingredients:
2 pounds 80/20 ground beef
SPG salt, pepper, garlic seasoning
1 pound bacon
2 large white onions sliced into 1/4 inch thick discs
1/4 cup mayonnaise
2 tablespoons chipotle ketchup
2 tablespoons yellow mustard
2 tablespoons dill relish
Sourdough bread slices
Garlic herb compound butter
Instructions
Form 2 pounds of 80/20 ground beef into an oval loaf approximately 1/2 inch thick. Season both sides with SPG and refrigerate for 30 to 45 minutes.
Cook 1 pound of bacon in a skillet over medium heat until crispy. Transfer the bacon to aluminum foil to keep warm, reserving the bacon fat in the skillet.
Slice 2 large white onions into 1/4 inch thick discs. Cook the onions in the bacon fat over medium heat for 4 to 6 minutes per side, keeping the discs intact. Remove and wrap in aluminum foil to keep warm.
In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons chipotle ketchup, 2 tablespoons yellow mustard, and 2 tablespoons dill relish. Refrigerate until ready to use.
Preheat the grill to medium heat. Grill the patty loaf for 4 to 5 minutes on one side. Flip the patty and add 3 slices of pepper jack cheese and bacon on top. Close the lid and cook for an additional 3 to 4 minutes. Remove the patty and let it rest on a wire rack for 5 minutes.
Spread garlic herb compound butter on both sides of the sourdough bread slices. Toast the bread on a griddle over medium heat until golden brown and crispy.
Assemble the patty melt by spreading burger sauce on one slice of toasted bread. Add two onion discs, the patty with cheese and bacon, and another layer of burger sauce. Top with a second slice of toasted bread and serve immediately.
Notes:
Resting the patty ensures a juicy result. Customize the burger sauce by adjusting the chipotle ketchup for more or less spice. Sourdough bread holds up well and adds a tangy flavor that complements the rich ingredients.
