Hey there, folks! If you’re watching this, you already know – I don’t do anything half-hearted, and today, we’re getting EPIC. I’m about to show you how to make a mouthwatering Patty Melt. We’re talking crispy Texas toast, sizzling bacon, juicy jalapenos, a special sauce, and that’s just the beginning. So, let’s dive into this masterpiece together – it’s the real deal!
Ingredients:
For the Patty Melt:
- Beef patties
- AB’s Burger Rub
- Jalapenos
- Bacon strips
- Sliced onions
- Cheddar cheese
- Texas Toast
For the Special Sauce:
- Mayonnaise
- Chili powder
- Creole seasoning
- Sriracha
Step 1: Prepping the Bacon and Onions
First things first, let’s talk bacon. Start with low heat; it prevents it from crinkling up too much, and we want our bacon to stay flat on the griddle. Cut the bacon strips in half lengthwise to create narrow strips. Now, with the onions, dice them up finely and add onto the griddle along with the bacon.
Step 2: Grilling Jalapenos
We like it with a little kick, right? So, slice your jalapenos and get them grilled. They don’t have to be super spicy; adjust to your taste. Remember to keep things even on the griddle.
Step 3: Building the Sauce
We’re not using regular mayo; we’re using mayo with a twist! Add some chili powder and Creole seasoning for a flavor-packed punch. Don’t forget that sriracha – it’s the secret ingredient that takes this sauce to the next level.
Step 4: Toasting the Texas Toast
This is where we take our Texas Toast and give it that golden crunch. Spread a thin layer of mayo on one side of each slice, then place them on the griddle. This method is a game-changer; just trust me.
Step 5: Prepping the Beef Patties
Go ahead and get those beef patties on the griddle. Use my special AB’s Burger Rub to season them to perfection. When they start to cook, smash them down slightly, so they get crispy around the edges. You can adjust the thickness to your liking.
Step 6: Assembling the Patty Melt
It’s time to put it all together. Start with that mayo-coated side of Texas Toast, add the jalapenos, then the bacon, and now the beef patties. Let’s not forget the cheddar cheese – it’s got to be gooey.
Step 7: Top it Off
Complete your masterpiece with the second slice of Texas Toast. The mayo side goes on the inside to keep things neat and delicious. Press it all together – we’re almost there.
Step 8: The Final Flip
It’s time to flip this patty melt over and give it that golden toast on both sides. Once it’s beautifully crispy, your Patty Melt is ready to be devoured.
Take a look at this glorious Patty Melt. Crispy, cheesy, spicy, and dripping with that special sauce. It’s not just a sandwich; it’s a flavor explosion! Now, make this at home, and let me know in the comments what you think.
The Most Epic Patty Melt
Ingredients
Ingredients
- 2 White Onions diced
- 2 Jalapenos seeded and sliced into small rings
- 2 lb 80/20 Ground Beef
- 12 3 Pepper Colby Jack Cheese slices
- Texas Toast Buns
Spicy Burger Spread
- 1/2 cup Mayo
- 1 tbsp Ketchup
- 1 tbsp Mustard
- 1 tbsp Sweet Relish
- 1 Chipotle Pepper from a can, chopped
- 2 tsp Adobo from a can
- 2 tsp White Wine Vinegar
- tsp Kosher Salt
Instructions
- Dice two white onions. In a skillet preheated to medium heat add 2-3 tablespoons of oil, the diced onions, and 2/3 stick of unsalted butter. Stir until butter is melted
- Season with a tablespoon of kosher salt and stir every 5 minutes until onions turn into a paste, about 45 minutes
- Remove excess oil/fat with a paper towel, increase heat, and stir continuously until onions turn golden brown
- Take 2 jalapeños and slice them into small rings. In a separate skillet with a bit of oil on medium heat, sauté the jalapeños until softened and slightly charred. Set aside.
- Prepare the spicy burger spread by mixing 1/2 cup mayo, 1 tablespoon each of ketchup and mustard, 1 tablespoon sweet relish, 1 chopped chipotle pepper, 2 teaspoons each of adobo and white wine vinegar, and 2 teaspoons kosher salt in a bowl. Refrigerate
- Form 1/4 pound patties from 2 pounds of 80/20 ground Chuck, shape to fit Texas toast buns, season with your favorite beef rub, and refrigerate on parchment paper for 15-20 minutes
- Heat a griddle/pan and cook about 1/2 pound of bacon. Keep it warm in aluminum foil
- Grill the refrigerated patties on the griddle for 4 minutes, season with beef rub, squeeze mustard on top, flip, and grill for another 3 minutes. Add 2 slices of 3 pepper Colby jack cheese to each patty to melt
- Spread the spicy burger mixture on Texas toast buns and toast on the griddle for about 60 seconds per side
- To assemble: Lay down a slice of Texas toast, spread with the spicy burger mixture, add sautéed jalapeño rings, place two beef patties, top with caramelized onions, and cap with another slice of Texas toast
