Stuffed Patty Melt

A stack of stuffed patty melts with burger buns, meat patties, bacon and garlic aioli

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This stuffed patty melt is a freakin' delicious spin on the viral trend of putting cubed cheese into burgers.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Beef:

1 lbs Ground Beef
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
1 cup Cheddar Cheese cubed
Beef Tallow as needed

Caramelized Onions:

2 cups Sliced White Onions
2 tbsp Beef Tallow
Kosher Salt to taste

Garlic Aioli:

1 cup Mayonnaise
1 tbsp Garlic Puree
1 tsp Lemon Juice
Salt & Pepper to taste

Patty Melt:

6-8 slices Bacon
6-8 Burger Buns

Instructions

Caramelized Onions:

Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
Melt beef tallow in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. When the onions are done, pull off and keep warm.

Patty Melt:

In a bowl, mix all the ingredients for the garlic aioli then place in the fridge until ready to use.
Add your ground beef to a bowl along with the cubed cheese and mix together thoroughly. Form into ⅓ lb burger patties and set in the fridge for 30 minutes.
Heat your grill to high heat (around 400F) for direct cooking.
Add a cold skillet with bacon laying flat to cook until rendered and crispy (about 10-15 minutes). Pull them off but keep the skillet on.
Add your burgers to the skillet to cook for about 8-10 minutes or until 165F internal. Once done, pull them off.
Build the burger off the skillet by adding an upside down burger bun, bacon, garlic aioli, burger patty, cheese, onions and garlic aioli. Add to the skillet and lightly “smash” the patty down and cook the buns until they are crispy.
Once toasty golden brown, serve and enjoy!

Video

Notes

Make Your Own Garlic Puree

You can buy the garlic puree for my garlic aioli at your local supermarket, but it's really easy to make and tastes way better.

First, take a whole head of garlic. Remove some of the papery skin on the outside and cut off the top 1/2 inch to expose the tops of the cloves. Then, wrap the garlic in aluminum foil with a little bit of salt and a drizzle of olive oil. Next, roast it in a 400-degree Fahrenheit oven for about 40 minutes, or until the cloves are soft and slightly browned.

When the garlic has cooled, pop the cloves out of the paper skin into your blender. Process the garlic with 1/4 cup olive oil and a teaspoon of kosher salt until smooth. You can adjust these amounts to your preferred texture and taste. Then, mix the garlic puree into your aioli according to the recipe.

This puree will keep in an airtight container in the fridge for up to 5 days, but I don't recommend leaving it in the fridge longer than that. Garlic and oil mixtures at room temperatures produce the perfect conditions for botulism. To be on the safe side, store the puree in the fridge for the recommended amount of time. You can always freeze it for up to 3 months!

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