Ingredients:
1 lb ground country pork
1 lb chorizo
1 large onion, cut into discs
Thick-cut bacon, sliced in half
Salt, to taste
Brown sugar, as needed
Pepper Jack cheese, sliced
Texas toast buns
1/2 cup mayonnaise
2 tablespoons Chili Crisp oil
1 tablespoon apple cider vinegar
1 tablespoon garlic paste
Instructions:
Prepare the Meat:
Mix the ground pork and chorizo together in a bowl. Form the mixture into balls and refrigerate them for 20-30 minutes to firm up.
Cook the Bacon:
Heat a griddle or large skillet over medium heat. Cook the thick-cut bacon slices until crispy. Set them aside on a plate lined with paper towels to keep warm.
Caramelize the Onions:
Using the bacon fat remaining on the griddle, cook the onion discs. Season them with salt and a sprinkle of brown sugar. Allow the onions to cook until they become caramelized and browned, then set aside.
Cook the Patties:
Take the chilled meatballs from the refrigerator and press them down onto the griddle to form patties. Cook each patty for about 3-4 minutes on each side. After flipping, add a slice of Pepper Jack cheese to each patty and allow it to melt. Once the cheese is melted, move the patties to a cooler side of the griddle to keep warm.
Toast the Buns:
Lightly toast the Texas toast buns on the griddle until golden and crispy.
Make the Sauce:
In a small bowl, combine the mayonnaise, Chili Crisp oil, apple cider vinegar, and garlic paste. Mix well until smooth.
Assemble the Patty Melts:
Spread the sauce generously on the bottom half of each toasted bun. Add a layer of caramelized onions, then place the cheesy patties on top. Finish with the crispy bacon slices and cap with the top half of the bun.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4
