Start off by preparing the sweet onions by dicing them fine. Once diced add them to a cast iron skillet that is over medium heat (350 degrees F) with avocado oil and butter.
Cook them down for 45 minutes and stir every 3-5 minutes to get them fully caramelized. At this point, turn the heat up to 400 degrees F. And continuously stir for 12-15 more minutes and then add beef stock, Worcestershire sauce, red cooking wine and balsamic glaze. Stir until it becomes a jam and remove in a warming container.
Portion the ground chuck into 1/4 pound patties and form them into a square shape to fit the buns. Once formed, place them in the fridge for 20 minutes. While the patties are in the fridge, cook a 1/2 pound of bacon on the griddle.
Clean the griddle a bit but leave some of the bacon grease. Be sure to make your Animal Sauce prior to this step. Add mayo, ketchup, mustard, sweet relish and sriracha in a mixing bowl and whisk.
Remove the patties from the fridge and season one side with kosher salt. Place the seasoned side down on a hot griddle surface (450-500 degrees F) and cook for 4 minutes. Season the exposed side with kosher salt and apply mustard on top. Flip and cook for an additional 3 minutes. Cheese with two slices of American Cheddar Cheese.
While the patties are finishing, toast your Texas toast bread and then place them on the indirect side of the griddle.
Begin assembly of the Animal Style Bacon Patty Melt. Animal Sauce on the bottom bun, a slice of jack cheese, one patty, crispy bacon, another patty and the animal style caramelized onion jam to top it off.
Serve and enjoy with family and friends!
