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Animal Style Bacon Patty Melt is a crave-worthy spin on the classic diner patty melt with juicy beef, crispy bacon, gooey cheese, and tangy animal sauce layered between golden Texas toast. This recipe is perfect for a family dinner or when you want something decadent and full of flavor. Nothing brings my family to the table faster than the smell of caramelizing onions and sizzling bacon, and this melt has become our must-have for weekend gatherings.
When I first served these for a movie night, the whole tray disappeared before the opening credits. Now my kids insist this is better than any burger joint.
Ingredients
- Ground chuck beef: Choose 80 20 for juicy patties with great flavor
- Kosher salt: Ensures proper seasoning without overwhelming the beef
- Texas toast: Thick white bread gives the perfect crunch without falling apart
- Monterey Jack cheese: Melts smoothly and has a delicate creamy taste
- American cheese: Classic patty melt choice for extra meltiness
- Sweet onions: Look for firm heavy onions to make the best jam
- Avocado oil: Has a high smoke point for slow caramelizing
- Butter: Adds rich depth and helps onions become jammy
- Beef broth: Use a low sodium variety to control seasoning
- Red cooking wine: Lifts the flavor of the onions and balances the richness
- Worcestershire sauce: Brings umami and a steakhouse depth
- Balsamic glaze: Adds tangy sweetness to the onion jam
- Mayo: Use full fat for the animal sauce to get the right texture
- Ketchup: Standard brands work perfectly
- Mustard: Yellow mustard gives authenticity and punch to the sauce
- Sweet relish: Look for relish with crunch and a bright flavor
- Sriracha: For heat with a hint of garlic
- Bacon: Choose extra thick cut for the best bite and smoky crunch
Step-by-Step Instructions
- Prepare the Onions:
- Finely dice sweet onions. Add them to a cast iron skillet with avocado oil and butter over medium heat at 350 degrees F. Cook slowly for 45 minutes stirring every few minutes so the onions become soft and turn deeply golden which creates the base for the perfect jam.
- Caramelize Into Jam:
- Increase the heat to 400 degrees F. Stir the onions often for about fifteen minutes so they take on even more color. Add beef broth red wine Worcestershire sauce and balsamic glaze. Cook while stirring until the mix reduces and becomes thick and sticky. Transfer to a container to keep warm.
- Shape and Chill the Patties:
- Divide ground chuck into quarter pound portions. Shape the meat into square patties to match the bread. Place in the fridge for at least twenty minutes. Meanwhile cook bacon on a griddle until crisp and save some bacon grease for added flavor.
- Make the Animal Sauce:
- Whisk together mayo ketchup mustard sweet relish and sriracha in a bowl. This rich tangy sauce ties everything together.
- Cook the Burgers:
- Sprinkle salt on one side of each cold patty. Place that side down on a hot griddle 450 to 500 degrees F. Cook for four minutes then season the top with salt and spread mustard over it. Flip and cook another three minutes. Top each with American cheese so it melts before removing from the griddle.
- Toast the Bread:
- Place Texas toast slices on the cooler side of your griddle so they warm through and become golden and crisp but do not burn.
- Assemble the Patty Melt:
- Begin with animal sauce spread on your bottom bread layer. Lay down a slice of Monterey Jack then a beef patty. Add crispy bacon another patty and a rich layer of caramelized onion jam. Top with the second slice of Texas toast.
- Serve and Enjoy:
- Cut in half and serve immediately while everything is piping hot and gooey.
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I love the caramelized onion jam most. The first time I perfected it the whole house filled with a smell even neighbors commented on and now it is our signature topping for burgers and even breakfast eggs.
Storage Tips
Store any leftover patty melts wrapped in foil in the fridge for up to two days though they are best fresh. To reheat place in a toaster oven or air fryer so the bread gets crisp again. The onion jam can be made several days ahead and kept in a tightly sealed container.
Ingredient Substitutions
You can swap ground chuck for ground turkey if you want a lighter version but keep some fat for juiciness. Texas toast can be replaced with sourdough or even thick-cut sandwich bread. If you do not have balsamic glaze a dash of regular balsamic vinegar and a pinch of brown sugar make a quick substitute.
Serving Suggestions
Pair these melts with classic fries or a crisp green salad if you are looking for balance. For an extra treat I like to serve a little cup of extra animal sauce on the side for dunking. These melts make great party food for game night too as you can cut them into quarters for sharing.
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Cultural and Historical Context
Patty melts have long been a diner staple dating back to the mid-twentieth century when cooks wanted something between a grilled cheese and a burger. The animal style twist borrows from West Coast burger shops known for their special sauces and grilled onions adding an indulgent spin on a nostalgic classic.
Frequently Asked Questions
- → How do I achieve deeply caramelized onions?
Cook diced sweet onions slowly over medium heat with oil and butter, stirring every few minutes. This gradual process, followed by a quick finish over higher heat and the addition of broth and balsamic, yields a jam-like texture and rich, sweet flavor.
- → Which beef is best for the patties?
Using 80/20 ground chuck delivers juicy, flavorful patties. Shape them square for optimal fit on Texas toast and keep chilled before searing to lock in moisture.
- → What is the best cheese combination?
Layer both American and Monterey Jack cheeses for a blend of creamy melt and sharp flavor. Their textures meld beautifully with the hot patties and toast.
- → How can I make the patty melt extra crispy?
Toast the Texas toast on the griddle to achieve a golden, crunchy crust. Leaving some bacon grease after cooking bacon also adds extra flavor and crispiness.
- → What gives the Animal Sauce its unique taste?
The combination of mayo, ketchup, mustard, sweet relish, and sriracha creates a tangy, creamy, and slightly spicy sauce that complements the savory patties and bacon.