Baconnaise Patty Melts
Baconnaise Patty Melts
Ingredients
For the Baconnaise
- 8 ounces bacon, thick-cut
- 1/2 cup mayonnaise
- 2 tablespoons bacon fat, rendered from cooked bacon
For the Patty Melts
- 2 yellow onions, thinly sliced
- 1 pound ground beef, 80/20 blend recommended
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
Instructions
- 1
Cook the bacon in a large skillet or on a griddle over medium heat until crispy. Remove the bacon, reserving 2 tablespoons of the rendered bacon fat. Crumble the cooked bacon for another use or as a topping for the patty melts, if desired.
⏱️ 8 min
- 2
While the bacon cooks, prepare the baconnaise. In a small bowl, combine the mayonnaise with the reserved 2 tablespoons of rendered bacon fat. Mix thoroughly until well combined and smooth. Set aside.
⏱️ 2 min
- 3
Add the thinly sliced onions to the same skillet or griddle with any remaining bacon fat (or add a little olive oil if needed). Cook over medium-low heat, stirring occasionally, until the onions are soft, deeply caramelized, and golden brown, about 15-20 minutes.
⏱️ 18 min
- 4
While the onions caramelize, divide the ground beef into four equal portions. Gently form each portion into a thin, oval-shaped patty, slightly larger than your bread slices, as they will shrink during cooking. Season both sides of each patty generously with salt and black pepper.
⏱️ 5 min
- 5
Once the onions are nearly done, increase the heat to medium-high. Place the seasoned beef patties on the hot skillet or griddle. Cook for 3-4 minutes per side for medium doneness, or until cooked to your preference.
⏱️ 8 min
- 6
After flipping the patties, immediately place one slice of American cheese on top of each patty. If you have a dome lid, cover the patties to help the cheese melt quickly and evenly.
⏱️ 2 min
- 7
While the patties cook and cheese melts, butter one side of each slice of rye bread. Place the buttered bread slices, butter-side down, on the skillet or griddle. Toast until golden brown and crispy, about 2-3 minutes per side. You may need to do this in batches or use a separate pan.
⏱️ 6 min
- 8
Once all components are cooked, remove the cheese-covered patties, caramelized onions, and toasted bread from the skillet/griddle.
⏱️ 1 min
- 9
To assemble each patty melt: Spread a generous amount of the prepared baconnaise on the unbuttered side of one slice of toasted bread. Place one cheese-covered patty on top of the baconnaise-spread bread. Layer a portion of the caramelized onions on top of the first patty. Place a second cheese-covered patty on top of the onions. Add another layer of caramelized onions on the second patty. Finally, place the second slice of toasted bread on top, unbuttered side down, to complete the sandwich.
⏱️ 4 min
- 10
Cut each assembled patty melt in half diagonally and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baconnaise Patty Melts
For the Baconnaise
- 8 ounces bacon, thick-cut
- 1/2 cup mayonnaise
- 2 tablespoons bacon fat, rendered from cooked bacon
For the Patty Melts
- 2 yellow onions, thinly sliced
- 1 pound ground beef, 80/20 blend recommended
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
Instructions
- 1
Cook the bacon in a large skillet or on a griddle over medium heat until crispy. Remove the bacon, reserving 2 tablespoons of the rendered bacon fat. Crumble the cooked bacon for another use or as a topping for the patty melts, if desired.
⏱️ 8 min - 2
While the bacon cooks, prepare the baconnaise. In a small bowl, combine the mayonnaise with the reserved 2 tablespoons of rendered bacon fat. Mix thoroughly until well combined and smooth. Set aside.
⏱️ 2 min - 3
Add the thinly sliced onions to the same skillet or griddle with any remaining bacon fat (or add a little olive oil if needed). Cook over medium-low heat, stirring occasionally, until the onions are soft, deeply caramelized, and golden brown, about 15-20 minutes.
⏱️ 18 min - 4
While the onions caramelize, divide the ground beef into four equal portions. Gently form each portion into a thin, oval-shaped patty, slightly larger than your bread slices, as they will shrink during cooking. Season both sides of each patty generously with salt and black pepper.
⏱️ 5 min - 5
Once the onions are nearly done, increase the heat to medium-high. Place the seasoned beef patties on the hot skillet or griddle. Cook for 3-4 minutes per side for medium doneness, or until cooked to your preference.
⏱️ 8 min - 6
After flipping the patties, immediately place one slice of American cheese on top of each patty. If you have a dome lid, cover the patties to help the cheese melt quickly and evenly.
⏱️ 2 min - 7
While the patties cook and cheese melts, butter one side of each slice of rye bread. Place the buttered bread slices, butter-side down, on the skillet or griddle. Toast until golden brown and crispy, about 2-3 minutes per side. You may need to do this in batches or use a separate pan.
⏱️ 6 min - 8
Once all components are cooked, remove the cheese-covered patties, caramelized onions, and toasted bread from the skillet/griddle.
⏱️ 1 min - 9
To assemble each patty melt: Spread a generous amount of the prepared baconnaise on the unbuttered side of one slice of toasted bread. Place one cheese-covered patty on top of the baconnaise-spread bread. Layer a portion of the caramelized onions on top of the first patty. Place a second cheese-covered patty on top of the onions. Add another layer of caramelized onions on the second patty. Finally, place the second slice of toasted bread on top, unbuttered side down, to complete the sandwich.
⏱️ 4 min - 10
Cut each assembled patty melt in half diagonally and serve immediately.
⏱️ 1 min