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