spicy Patty melts

Ingredients:

2 white onions, diced

2 jalapeños, seeded and sliced into small rings

2 pounds 80/20 ground Chuck

Favorite beef rub

12 slices 3 pepper Colby jack cheese

Texas toast buns

Thick cut bacon

Spicy Burger Spread:

1/2 cup mayo

1 tablespoon ketchup

1 tablespoon mustard

1 tablespoon sweet relish

1 chopped chipotle pepper from a can

2 teaspoons adobo from the can

2 teaspoons white wine vinegar

2 teaspoons kosher salt

INSTRUCTIONS:

Slice two white onions finely and preheat a skillet to medium heat (350 degrees F). This stage is about breaking down the onions.

Once the skillet is heated, warm it for 6-8 minutes, add 2-3 tablespoons of neutral oil (avocado oil), and toss in the chopped onions. Add 2/3 stick of unsalted butter and stir until melted. Add a tablespoon of kosher salt and stir the onions every 5 minutes until it turns into a paste, roughly 45 minutes.

Use a paper towel to remove some oil/fat, then turn the heat up to 400 degrees. Stir continuously for 10-15 minutes until the onions turn golden brown.

COOKING THE JALAPEÑOS:

Take 2 jalapeños and slice them into small rings. In a separate skillet, add a bit of oil and heat to medium. Once hot, add the jalapeño rings and sauté until they are softened and slightly charred. Remove from heat and set aside.

HOW TO MAKE THE SPICY BURGER SPREAD:

Mix 1/2 cup mayo, 1 tablespoon ketchup, 1 tablespoon mustard, 1 tablespoon sweet relish, 1 chopped chipotle pepper from a can, 2 teaspoons adobo from the can, 2 teaspoons white wine vinegar, and 2 teaspoons kosher salt in a bowl. Once mixed, refrigerate.

PREPARE THE BEEF PATTIES:

Form patties from 2 pounds of 80/20 ground Chuck into 1/4 pound balls and press them into burger form, squaring them off to fit Texas toast buns. Season with your favorite beef rub.

Place the patties on parchment paper and refrigerate for 15-20 minutes