Ingredients
Equipment
Method
- Cook bacon on the griddle until crispy. Remove and set aside, leaving the rendered fat on the griddle.
- Add sliced sweet onion to the bacon fat. Cook until soft and caramelized, about 8-10 minutes. Remove and set aside.
- Form thin patties and season both sides. Cook on hot griddle until deeply browned. Top with American cheese, flip, and let cheese melt.
- Invert brioche buns (soft side out). On the bottom bun, layer American cheese, chipotle mayo, two cheesy patties, caramelized onions, pickles, and bacon. Top bun goes on with no cheese.
- Press assembled patty melt on the griddle until both inverted bun surfaces are golden brown and crispy. Serve immediately.
Notes
Invert the buns: Flipping brioche buns inside out puts the soft interior on the griddle, creating a crispy patty melt texture on the outside.
Onions in bacon fat: Cook the onions in the rendered bacon fat for smoky pork flavor in every layer.
Thin patties: Thin patties develop more surface crust. Double-stacking keeps the beef generous while maximizing the sear on each patty.
No cheese on top bun: Chipotle mayo and pickles on the top bun add acidity and heat that cut through the double cheese, bacon, and onion richness below.