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You can use leftover bacon drippings if you have them.
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Or you can cook several slices of Nueskes bacon, or your favorite brand.
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You wont use the bacon in this recipeonly the drippings.
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If you are frying your own bacon, cook it low and slow until it is crispy.
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Remove bacon from the pan.
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I then reserve the bacon drippings in the pan (well use it in a few minutes to cook the burger in the bacon fat).
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Set pan aside.
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Eat the bacon or use for another purpose.
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In the meantime, gently form the ground chuck into the shape of a football and generously season with salt and cracked black pepper.
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Combine the mayonnaise and sriracha in a bowl and set aside.
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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.
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Heat the pan with the bacon drippings over medium-high heat.
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Once its heated through, add the ball of ground chuck and sear and caramelize it on one side.
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Then take your burger spatula and smash it down, flattening it to the size of the rye bread.
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Let this cook for about 4 minutes total on one side, then flip it over.
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Once flipped, add the caramelized onions to the top of the patty, covering the entire thing.
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Cook the patty another minute or so, before removing it from the heat.
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Next step is to get a nonstick skillet onto the burner, on medium to low heat.
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Butter one side of each slice of rye bread.
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Place one slice, butter side down onto the skillet.
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Add 2 slices of the cheddar cheese on top of the bread, then place the patty on top of the cheese, onion side up.
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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.
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Cook this, lifting gently to make sure you do not burn the bread, every 30 seconds or so.
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Your goal is to not only toast the rye bread, but also get the cheddar cheese nice and melted.
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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.
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Thats it.
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This patty melt is done.
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Overall, this burger takes about 8 minutes to completely cook, which is no time at all.
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When you are ready to plate, slice the patty melt on the diagonal, and serve with a pickle and waffle fries.
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And dip into the sriracha mayo if desired.
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Let me tell you, this patty melt is something else.
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Thankfully my wife was out running errands, and my kids were outside playing.
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I only say this because I devoured it.
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Well, not all of it.
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Remember, my wife wanted a bite?
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I gave her a nice portion of the patty melt, and she was thankful that I did.
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It was confirmed, not only by me, but more importantly, my wife, that this could be the best cheeseburger ever made.
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I stand by that.
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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.
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And the crisp rye bread and cheese?
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Gosh, I think I am seriously getting excited just talking about it.
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Its a must-make people.
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No lie.
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Hands down probably the best burger Ive made to date.
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Hope you enjoy.
