Ingredients

For the Patty

• 2 pounds 80/20 ground beef (80% lean, 20% fat for juicy flavor)
• 1 tablespoon SPG seasoning (equal parts salt, pepper, and garlic powder)

For the Bacon and Onions

• 1 pound thick-cut bacon
• 2 large white onions, sliced into 1/4-inch thick discs (keeping discs intact to maintain texture)

For the Burger Sauce

• 1/4 cup mayonnaise (full-fat for creaminess)
• 2 tablespoons chipotle ketchup (adjust for spice level; use regular ketchup if preferred)
• 2 tablespoons yellow mustard (for tang)
• 2 tablespoons dill relish (adds crunch and acidity)

For the Bread and Butter

• 8 slices sourdough bread (or another sturdy bread like rye or Texas toast)
• 1/4 cup garlic herb compound butter (homemade or store-bought)

For Assembly

• 6-8 slices pepper jack cheese (or substitute with Swiss or cheddar based on preference)

Instructions

1. Prepare the Beef Patties

1. Divide 2 pounds of ground beef into two equal portions.
2. Shape the beef into oval patties, approximately 1/2-inch thick and slightly larger than the bread slices (as they will shrink while cooking).
3. Season both sides generously with SPG seasoning (salt, pepper, and garlic).
4. Place the patties on a tray, cover them, and refrigerate for 30-45 minutes to firm up. (This helps them hold their shape during cooking.)

2. Cook the Bacon

1. Heat a large skillet over medium heat.
2. Lay the bacon slices flat in the skillet without overlapping. Cook until crispy, about 3-4 minutes per side.
   • Adjust cooking time for your desired crispiness.
3. Transfer the bacon to a plate lined with paper towels to drain excess grease.
4. Carefully pour off the bacon fat into a heat-safe container, reserving about 2 tablespoons in the skillet. (This bacon fat will be used to caramelize the onions.)

3. Caramelize the Onions

1. Slice 2 large white onions into 1/4-inch thick discs. Try to keep the discs intact for presentation and texture.
2. In the same skillet with the reserved bacon fat, cook the onion discs over medium heat.
3. Allow the onions to cook undisturbed for 4-6 minutes per side, flipping carefully to maintain the shape.
4. Once the onions are soft, golden, and slightly caramelized, remove them from the skillet and wrap them in aluminum foil to keep warm.

4. Make the Burger Sauce

1. In a small bowl, whisk together:
   • 1/4 cup mayonnaise
   • 2 tablespoons chipotle ketchup (for smokiness and spice)
   • 2 tablespoons yellow mustard
   • 2 tablespoons dill relish (for crunch and acidity)
2. Mix until smooth and creamy. Taste and adjust seasoning or spice as needed.
3. Cover and refrigerate until ready to use.

5. Grill the Patty

1. Preheat a grill or griddle to medium heat (about 350°F). If using a stovetop skillet, preheat to medium-high.
2. Place the seasoned beef patties onto the hot grill. Cook for 4-5 minutes on the first side without pressing down (to retain juiciness).
3. Flip the patties and immediately top each with 3 slices of pepper jack cheese.
4. Place 3-4 pieces of bacon on top of the cheese while the patty finishes cooking.
5. Close the grill lid (or tent with foil if using a skillet) to help melt the cheese. Cook for an additional 3-4 minutes.
6. Once cooked, remove the patties and let them rest for 5 minutes on a wire rack. (Resting allows the juices to redistribute for a juicy bite.)

6. Toast the Bread

1. Spread a thin, even layer of garlic herb compound butter on both sides of each slice of sourdough bread.
2. Place the bread slices on a hot griddle or skillet over medium heat.
3. Toast each side until golden brown and crispy, about 2-3 minutes per side.
4. Keep the toasted slices warm on a baking sheet or under foil.

7. Assemble the Patty Melt

1. Place one slice of toasted sourdough bread on a clean surface.
2. Spread a generous layer of the prepared burger sauce on the bread.
3. Place 2 onion discs on top of the sauce.
4. Add the beef patty topped with melted cheese and bacon.
5. Spread another layer of burger sauce on a second slice of bread and place it on top.
6. Gently press the sandwich together to hold all the layers in place.

8. Serve Immediately

• Slice the patty melt in half diagonally for presentation.
• Serve hot with fries, potato chips, or a side of pickles.

Chef’s Tips

• Patty Thickness: Aim for uniform thickness so the patties cook evenly.
• Cheese Options: While pepper jack adds a spicy kick, Swiss cheese is a classic choice for patty melts due to its creamy melt.
• Bread Choice: Sourdough works perfectly for its tangy flavor and sturdy texture, but rye bread is a traditional alternative.
• Burger Sauce Customization: Add hot sauce for extra spice or sweet relish for a sweeter note.

Notes

• Resting the Patty: Letting the patties rest ensures they stay juicy and tender when you bite into them.
• Caramelized Onions: Low and slow cooking allows the natural sugars in the onions to develop a deep, rich flavor.
• Compound Butter: To make your own garlic herb butter, combine softened butter with minced garlic, parsley, thyme, and a pinch of salt.

Enjoy this indulgent, rich, and perfectly balanced Patty Melt! 🍔✨