Bacon Melts for a beefy, bacon-y sandwich experience.
Servings: 3 People
- 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
- 1 Egg
- 1 Lemon
- 1 Tsp Dijon Mustard
- 2 Cloves of Garlic
- 1 Cup Canola Oil
- 1 Jalapeno
- 1 Tsp of Salt and Pepper
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.
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!