acon Breakfast Patty Melts 🧀

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