Bacon Breakfast Patty Melts offer a delicious start to any morning, combining the hearty flavors of meat with the sweetness of caramelized onions and a tangy sauce. This meal is not just satisfying but also packed with flavors that wake up your taste buds. The patties, made from a mix of ground country pork and chorizo, bring a spicy and meaty flavor that makes this breakfast special.

The right cooking techniques can really enhance a dish. For these patty melts, chilling the meat mix helps the patties keep their shape and stay juicy when cooked. Using the bacon fat to cook the onions not only adds flavor but also gives the onions a delightful sweetness when caramelized with a little brown sugar. The Pepper Jack cheese adds a creamy texture and spicy flavor that complements the meat perfectly.

Our unique breakfast sauce combines mayonnaise, Chili Crisp oil, apple cider vinegar, and garlic paste, adding creamy, spicy, and tangy notes to the sandwich. This sauce binds all the flavors together, ensuring that each bite of the patty melt is moist and flavorful. It’s the perfect finish that ties the different components of the sandwich together beautifully.

Ingredients:

1 lb ground country pork
1 lb chorizo
1 large onion, cut into discs
Thick-cut bacon, sliced in half
Salt, to taste
Brown sugar, as needed
Pepper Jack cheese, sliced
Texas toast buns
1/2 cup mayonnaise
2 tablespoons Chili Crisp oil
1 tablespoon apple cider vinegar
1 tablespoon garlic paste

Start by combining the ground country pork and chorizo in a large mixing bowl. Mix thoroughly to ensure that the spices from the chorizo evenly blend with the pork. This will create uniform flavor throughout the patties. Once mixed, shape the meat into round balls. This helps in portioning and ensures that each patty cooks evenly. Place these balls in the refrigerator for 20 to 30 minutes. Chilling the meat helps it firm up, making it easier to handle and helping it hold together better when you cook it.

While the meat chills, you can prepare the other ingredients. Begin by cooking the bacon. Lay the slices on a hot griddle and let them cook until they are crispy. This not only cooks the bacon but also renders out the fat, which you will use to cook the onions. Once the bacon is done, set it aside on a plate to keep warm. Leave the bacon fat on the griddle, as it will add flavor to the onions.

Place the onion discs into the hot fat, season them with a sprinkle of salt, and let them cook until they begin to soften and become translucent, about 4-5 minutes. Flip the onions over, sprinkle them with a bit of brown sugar, and continue to cook until they are nicely caramelized. The sugar not only sweetens the onions but also helps them get a good color.

Next, take the chilled meat balls and place them on the griddle. Use a spatula to press them down firmly to form patties. This ‘smashing’ technique ensures that the patties have a good surface area to develop a nice crust, which adds a delightful texture and flavor. Cook the patties over medium-high heat for about 3-4 minutes on one side, then flip them.

Once flipped, immediately place a slice of Pepper Jack cheese on each patty. The heat from the patty will melt the cheese, making it gooey and delicious. Allow the patties to cook for another 3 minutes, then move them to a cooler part of the griddle. This step ensures that they don’t overcook while you prepare the buns.

Toast the Texas toast buns on the griddle until they are golden brown and crispy. This not only improves the texture but also prevents the buns from becoming soggy when the sauce and toppings are added. To assemble the patty melts, spread a generous amount of the breakfast sauce—a mix of mayonnaise, Chili Crisp oil, apple cider vinegar, and garlic paste—on the bottom half of each bun.

This sauce is crucial as it adds moisture and a vibrant burst of flavor that ties all the elements of the sandwich together. Layer the caramelized onions on the sauce, then add the double patties with melted cheese, and top with the crispy bacon. Finally, cap it with the top half of the bun. The assembled patty melt should be hearty, with layers of flavors and textures complementing each other.

Below is a printable recipe card!

Bacon Breakfast Patty Melts

Difficulty: Easy

Print Recipe Pin Recipe

Course Breakfast, Main Course

Cuisine American

Servings 6

Ingredients

1 lb ground country pork
1 lb chorizo
1 large onion cut into discs
Thick-cut bacon sliced in half
Salt to taste
Brown sugar as needed
Pepper Jack cheese sliced
Texas toast buns
1/2 cup mayonnaise
2 tablespoons Chili Crisp oil
1 tablespoon apple cider vinegar
1 tablespoon garlic paste

Instructions

Mix ground pork and chorizo; form into balls and refrigerate 20-30 minutes.
Cook bacon on griddle; set aside warm.
Cook onion discs in bacon fat; season with salt, then brown sugar.
Press chilled meat balls on griddle; cook 3-4 minutes each side.
Add cheese post-flip; move patties to cooler side once melted.
Toast Texas toast buns.
Spread sauce on bottom bun, add onions, patties, and bacon; top with other bun.

Keyword big patty melt recipe, breakfast patty melt, grilled patty melt, patty melt, pork patty melt

There you have it, a masterfully crafted Bacon Breakfast Patty Melt that’s sure to brighten any morning or add a touch of indulgence to your weekend brunch. Every component of this sandwich, from the spiced and juicy patties to the sweet caramelized onions and the crispy bacon, works in harmony to deliver a mouth-watering experience. The creamy and spicy breakfast sauce ties everything together, ensuring that each bite is as satisfying as the last. Serve this delightful creation warm and watch the smiles spread around your table. Enjoy the process of making these patty melts and the joy they bring to your meals.