Pork Patty Melts Recipe

• 1 pound ground pork (see note)
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive or vegetable oil
• 8 tablespoons (1 stick) unsalted butter
• 1 large yellow onion, split in half and thinly sliced from pole to pole (about 2 cups)
• 1 fennel bulb, trimmed, cored, and thinly sliced (about 2 cups)
• 1 1/2 teaspoons red pepper flakes
• 3 garlic cloves, thinly sliced
• 2 tablespoons malt vinegar
• 8 slices sturdy white sandwich bread
• 12 slices Swiss cheese, torn in half

1. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper and work into pork using hands. Divide pork into 4 equal portions and form each into a thin patty the shape of a slice of bread.
2. Heat oil in large skillet over medium-high heat until shimmering. Add patties and cook until golden brown on both sides, about 6 minutes total. Transfer to plate.
3. Melt 3 tablespoons butter in now empty skillet. Add onion, fennel, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender and beginning to char, about 8 minutes. Add garlic and vinegar and cook an additional 2 minutes. Season to taste and transfer mixture to bowl.
4. Reduce heat to medium. Melt additional 2 1/2 tablespoons butter in now empty skillet, swirling pan to evenly distribute butter. Place 4 bread slices in skillet. Top each slice with 1 1/2 slices cheese. Top 2 of the slices with 1/4 onion-fennel mixture, then a pork patty. Once cheese starts to melt, flip cheese-topped bread slices onto pork patties and press down gently with spatula. Cook, turning once, until bread is golden and crisp, about 3 minutes per side. Transfer to cutting board and repeat procedure with remaining butter, cheese, onion-fennel mixture, and pork patties. Serve immediately.

ground pork, kosher salt, olive, butter, yellow onion, fennel bulb, red pepper, garlic, malt vinegar, bread, swiss cheese

Taken from www.seriouseats.com/recipes/2012/09/pork-patty-melts-recipe.html (may not work)