Double Patty Melts with Bacon-Onion Jam
Diner-style patty melts are a guilty pleasure, especially after a long night out. By making them at home, you can customize your sandwich to have any amount of toppings and mix-ins. You can even elevate this dish into something new and spectacular with multiple flavor profiles.
Double Patty Melts with Bacon-Onion Jam are the best way to make a patty melt at home. This recipe uses lots of fresh garlic right inside the meat, which is ultra flavorful ad juicy. The burgers are topped with high-quality aged cheddar cheese and two buttery sourdough toasts. The best part of this burger is the homemade Bacon-Onion Jam that is sweet, tangy, and slightly spicy.
For the Bacon-Onion Jam:
- 1 pound thick-cut bacon, diced
- 4 Vidalia onions, diced
- 2 serrano peppers, chopped
- 2 tablespoons brown sugar
- 3 tablespoons pure maple syrup
- ¾ cup strongly brewed coffee
- 3 tablespoons apple cider vinegar
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons hot sauce
- Salt and pepper, to taste
For the Double Patty Melts:
- 1½ pounds ground beef, at least 80/20 fat ratio
- 2 cloves of garlic, finely minced
- 1 teaspoon of kosher salt
- ½ teaspoon freshly ground black pepper
- 8 slices of aged cheddar cheese, thick-cut
- 4 tablespoons Bacon-Onion Jam, or more to taste
- 8 slices sourdough bread
- 4 tablespoons butter
Steps to Make It:
- Begin with making the Bacon-Onion Jam. Cook the bacon in a Dutch oven over medium heat until crisp and browned, about 12 minutes. Drain most of the bacon grease, leaving about 1 tablespoon in the pan. Add the onions, peppers, and brown sugar to the pan and caramelize for 8-10 minutes, lowering the heat if necessary. Then add the maple syrup and deglaze the pan with the brewed coffee, both kinds of vinegar, and hot sauce. Stir to ensure nothing is sticking to the bottom of the pan.
- Cover with a lid and allow to cook over medium-low for 30-40 minutes, stirring frequently to prevent burning. Once the mixture is jammy and thick, remove it to a lidded mason jar and store it in the fridge for up to 3 weeks.
- Next, make the burgers. You will need 8 thin patties for 4 double melts. To a large bowl, break up your ground beef with a fork. Add the minced garlic, salt, and pepper to the meat and mix in thoroughly using your fork. Then, shape into 8 equal-sized patties, similar in size to the sourdough bread.
- Grill or pan-fry your burgers until your desired doneness. Top each patty with a thick-cut slice of good quality aged cheddar cheese and allow it to melt.
- Spread the tops of the bread with onion jam and lay two burger patties on each bread half. Close the sandwich and prepare to toast.
- To a griddle or panini press, melt the butter and place the patty melts into the butter. Toast the sandwich on both sides in the butter until golden brown and crisp on both sides.
- Remove from the pan and slice in half. Serve immediately.