Patty Melt

• 3 Tablespoons Bacon Drippings (optional)
• 1/2 pounds Ground Chuck, Room Temperature
• 2 teaspoons Salt
• 2 teaspoons Cracked Black Pepper
• 1/4 cups Mayonnaise (optional)
• 2 Tablespoons Sriracha Hot Sauce (optional)
• 1/2 cups Caramelized Onions
• 2 slices Marble Rye Bread, About 1/2 Thick
• 2 Tablespoons Unsalted Butter
• 4 slices Cheddar Cheese
• For Serving, Pickle Spears And Waffle Fries!

1. You can use leftover bacon drippings if you have them.
2. Or you can cook several slices of Nueskes bacon, or your favorite brand.
3. You wont use the bacon in this recipeonly the drippings.
4. If you are frying your own bacon, cook it low and slow until it is crispy.
5. Remove bacon from the pan.
6. I then reserve the bacon drippings in the pan (well use it in a few minutes to cook the burger in the bacon fat).
7. Set pan aside.
8. Eat the bacon or use for another purpose.
9. In the meantime, gently form the ground chuck into the shape of a football and generously season with salt and cracked black pepper.
10. Combine the mayonnaise and sriracha in a bowl and set aside.
11. You do not have to go that route, but it is nice to have around for a little dip of the burger, or to serve with french fries.
12. Heat the pan with the bacon drippings over medium-high heat.
13. Once its heated through, add the ball of ground chuck and sear and caramelize it on one side.
14. Then take your burger spatula and smash it down, flattening it to the size of the rye bread.
15. Let this cook for about 4 minutes total on one side, then flip it over.
16. Once flipped, add the caramelized onions to the top of the patty, covering the entire thing.
17. Cook the patty another minute or so, before removing it from the heat.
18. Next step is to get a nonstick skillet onto the burner, on medium to low heat.
19. Butter one side of each slice of rye bread.
20. Place one slice, butter side down onto the skillet.
21. Add 2 slices of the cheddar cheese on top of the bread, then place the patty on top of the cheese, onion side up.
22. Add 2 more slices of cheddar cheese to the top of the onions, then place the other slice of bread, butter side up, on top.
23. Cook this, lifting gently to make sure you do not burn the bread, every 30 seconds or so.
24. Your goal is to not only toast the rye bread, but also get the cheddar cheese nice and melted.
25. Once you have a nice golden toast on the first side of the rye bread, carefully flip it over and repeat on the second side.
26. Thats it.
27. This patty melt is done.
28. Overall, this burger takes about 8 minutes to completely cook, which is no time at all.
29. When you are ready to plate, slice the patty melt on the diagonal, and serve with a pickle and waffle fries.
30. And dip into the sriracha mayo if desired.
31. Let me tell you, this patty melt is something else.
32. Thankfully my wife was out running errands, and my kids were outside playing.
33. I only say this because I devoured it.
34. Well, not all of it.
35. Remember, my wife wanted a bite?
36. I gave her a nice portion of the patty melt, and she was thankful that I did.
37. It was confirmed, not only by me, but more importantly, my wife, that this could be the best cheeseburger ever made.
38. I stand by that.
39. The burger that was seared in the cast iron skillet had that great caramelized texture on the patty, and then the caramelized onions hit you with the buttery flavor.
40. And the crisp rye bread and cheese?
41. Gosh, I think I am seriously getting excited just talking about it.
42. Its a must-make people.
43. No lie.
44. Hands down probably the best burger Ive made to date.
45. Hope you enjoy.

bacon, ground chuck, salt, pepper, mayonnaise, onions, rye bread, butter, cheddar cheese, waffle fries

Taken from tastykitchen.com/recipes/main-courses/patty-melt/ (may not work)