Dale Taldes Porky Melt

• 1 1/2 pounds extra-fatty pork shoulder, cut and trimmed
• 1/2 pound ground beef
• 1 ounce salt
• 2 1/2 ounces nonfat dry milk powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 egg chilled and beaten
• 1/2 cup cream
• 1/4 pound cheddar cheese, diced small
• 6 slices cheddar cheese
• 12 slices marble rye
• deli mustard
• grilled yellow onions (optional)

1. With a knife, dice pork shoulder to medium size fatty pork shoulder and mix with ground beef.
2. Season with dry spices and dry milk, and grind through a medium die meat grinder.
3. Or ask butcher to grind pork shoulder for you.
4. Using a paddle attachment, mix egg and cream mixture into meat mixture.
5. Fold in cheddar cheese.
6. With hands, portion into 6-ounce patties.
7. In a cast-iron pan or griddle, cook patties on medium heat in 1-2 tablespoons of oil for 3-4 minutes.
8. Flip over, and cook for another 3-4 minutes.
9. When patties are almost done cooking (around 2 1/2 minutes), add a slice of cheddar cheese on top of each patty.
10. Melt cheese by using a lid (or another pan) to cover.
11. When cheese is completely melted and patties are cooked through, remove and put to the side.
12. Butter one side of each slice of bread and toast in cast-iron pan or griddle at medium heat until it turns golden brown.
13. Remove and set aside.
14. Cut onions into 1/4-inch thick round slices, grill on high heat with salt, pepper and oil, for about 3 minutes.
15. Place in a bowl and wrap with plastic wrapthey will continue cooking.
16. Spread deli mustard on non-buttered side of each slice of marbled rye bread.
17. Stack patty, add onion, top with other slice of bread and serve.

pork shoulder, ground beef, salt, nonfat dry milk, white pepper, ground ginger, ground nutmeg, egg, cream, cheddar cheese, cheddar cheese, rye, deli, yellow onions

Taken from www.foodrepublic.com/recipes/dale-taldes-porky-melt-recipe/ (may not work)