Frisco Patty Melts with Double Patties, Caramelized Onions, Bacon, Spicy Thousand Island Sauce, & Texas Toast Fried in Bacon Fat

Frisco Patty Melts with Double Patties, Caramelized Onions, Bacon, Spicy Thousand
Island Sauce, & Texas Toast Fried in Bacon Fat

I feel so bad that my posts have been less than stellar mediocre while I've been sick. I'm just not in the mood. But have no fear, I'll keep sharing my recipes. Today is a perfect recipe to make inside on a cold fall day. And hey, the men of the house can make it for ya. That's a perk right? Yep. It's my take off of the Friso Patty Melt from Steak n' Shake. I love patty melts... they are so much better than burgers in my opinion. I mean, there's no fluff. Just meat, cheese, bacon, sauce, caramelized onions, and buttery bread. I would pick it over any burger any day. It just melts in your mouth people. I mean the bread fried in bacon fat... send me to heaven because there's nothing left in this world that I need to try. So, next time you are about to make a burger, remember this recipe and try something new. You won't regret it!! Enjoy :)

Look at the sauce spilling over the side... that's the best bite.

For the Spicy Thousand Island Sauce:

2T + 2t Mayo

1T Ketchup

1T Candied Jalapeno Relish

½t Sugar & White Vinegar

¼t Paprika & Garlic Powder 

Hot Sauce, Optional (to your liking)

Salt & Pepper, To Taste

For the Patties:

1lb Ground Chuck, 80/20

Salt & Pepper, To Taste

Small Tabs of Butter

Vegetable Oil, For Grilling

For the Frisco Patty Melts:

4 Pieces of Thick Texas Toast, Fried until Golden Brown & Toasted in Reserved Bacon Fat

4 Burger Patties, Cooked & Warmed (make sure they are very flat)

8 Slices of Applewood Smoked Bacon, Cooked until Crispy (reserve bacon fat)

4 Slices of Swiss Cheese

4 Slices of American Cheese

Prepared Spicy Thousand Island Sauce

Caramelized Onions (I used a homemade caramelized onion jam that was delicious)

Directions:

1. For the Spicy Thousand Island Sauce: Combine all of the ingredients in a small bowl and stir to combine. Season with salt & pepper to your taste.

2. For the Patties: Roll ground beef into four golf ball sized balls. Heat a sauté pan to medium-high heat. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. Season each side with salt & pepper very well. Flatten the ball with a spatula. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat more into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more. Place on a paper towel to drain fat. Keep warm until ready to serve.

3. In a deep sauté pan, cook your thick bacon until crispy, and there is a significant amount of bacon fat in the pan. Remove the bacon and set aside. Keep the pan at medium heat and add the pieces of Texas toast and fry the bread until it is golden brown and buttery (you can either do just one side or both sides).

4. Assembling the Frisco Patty Melts: Top each slice of fried Texas toast with a thick layer of the Spicy Thousand Sauce. On the bottom slice, place a warm, cooked patty and cover with caramelized onions. Top the onions with a slice of American cheese, followed by another patty, caramelized onions, and a slice of Swiss cheese. Finish the patty melt with another fried Texas toast with the special sauce. Repeat with the same ingredients to make the other burger. This will make two large patty melts.

5. Serve immediately with some homemade Sour Cream & Onion Fries.