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The bacon melt, stacked and ready to serve.
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5 from 1 vote

Bacon Melt

Bacon Melts for a beefy, bacon-y sandwich experience.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 3 People
Author: Jeremy Whitelaw

Ingredients

  • 1 Lb Ground Chuck
  • ½ Lb Bacon
  • OTFC Chipolte Garlic Rub
  • 2 Sweet Onions
  • 6 Slices American Cheese
  • 6 Slices Swiss Cheese
  • 6 Slices Rye Bread

Spicy Mayo

  • 1 Egg
  • 1 Lemon
  • 1 Tsp Dijon Mustard
  • 2 Cloves of Garlic
  • 1 Cup Canola Oil
  • 1 Jalapeno
  • 1 Tsp of Salt and Pepper

Instructions

Spicy Mayo

  • The mayo can be prepared the day before, or at least a few hours before, to allow it to setup in the fridge.
  • Combine egg, lemon juice, Dijon, minced garlic, and oil. Using a blender or immersion blender, blend until smooth. Add in diced Jalapeno and s&p, blend again. Cover and store in the fridge for up to 4 days.

Bacon Melt

  • Prepare smoker with a direct heat zone and indirect heat zone
  • Thinly slice onions, place in a grill safe pan and cook over direct heat zone of grill until onions are caramelized.
  • Mince up bacon and combine with the ground chuck. Form into 3, ½ lb patties. Season with OTFC Chipotle Garlic Rub.
  • Smoke burger on indirect zone of the grill, until 130 degrees internal. Sear on direct zone to finish with a final temp of 145 degrees (this burger has a mix of pork in it).
  • Spread jalapeno mayo on rye bread and toast on grill. Layer 2 slices of cheese on each piece of rye bread. Stack on burger and caramelized onions. Serve with plenty of spicy mayo and enjoy!

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