Porky Melt Sandwiches

• 1 1/2 pounds fatty ground pork
• 1/2 pound ground beef chuck
• 1/2 cup nonfat powdered milk
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• Kosher salt
• 1 large egg, lightly beaten
• 1/2 cup heavy cream
• 4 ounces sharp cheddar cheese, diced
• Vegetable oil, for greasing
• 1 large onion, thinly sliced
• Softened unsalted butter, for spreading
• 12 slices of marbled rye bread
• Mustard and thinly sliced pickles, for serving

1. In a stand mixer fitted with the paddle, combine the ground meats, powdered milk, spices and 1 tablespoon of salt.
2. Mix at low speed until blended.
3. Add the egg and cream and mix until incorporated.
4. Mix in the cheese.
5. Heat an oiled cast-iron griddle or grill pan.
6. Shape the meat into 6 oval 1/2-inch-thick patties.
7. Cook over moderate heat, turning once, until well browned and cooked through, 8 minutes.
8. Transfer to a plate; cover loosely with foil.
9. Add the onion and a large pinch each of salt and pepper to the griddle.
10. Cook over moderately high heat, stirring, until golden and softened, 5 minutes.
11. Transfer to a plate.
12. Butter the bread on both sides.
13. Griddle over moderate heat for 2 minutes, turning once.
14. Spread with mustard.
15. Arrange the patties on half the toasts, top with the griddled onions and pickles and serve.

ground pork, ground beef, nonfat powdered milk, freshly ground white pepper, nutmeg, ground ginger, kosher salt, egg, heavy cream, cheddar cheese, vegetable oil, onion, unsalted butter, bread, pickles

Taken from www.foodandwine.com/recipes/porky-melt-sandwiches-cocktails-2013 (may not work)