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Stack of bacon jam patty melts with melted cheese on toasted bread, served on slate board with molasses bottle

Bacon Jam Patty Melt (with Molasses Bacon Jam)

This Bacon Jam Patty Melt Recipe is crispy, cheesy, and loaded with homemade molasses bacon jam, caramelized onions, sharp cheddar cheese, and buttery toasted sourdough bread for the ultimate comfort food sandwich. Built on a Blackstone, flat-top griddle, or cast iron skillet.
Servings 4 patty melts
Calories 940 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Equipment

  • Blackstone, Flat-Top Griddle, or Cast Iron Skillet
  • Sharp knife
  • Spatula
  • Mixing Bowl

Ingredients
  

Molasses Bacon Jam

  • 1 lb thick-cut bacon, diced
  • 1 large sweet onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup Grandma's Molasses
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional

Patty Melts

  • 1.5 lbs ground beef (80/20)
  • salt and black pepper to taste
  • 8 slices sourdough bread
  • 8 slices sharp cheddar cheese freshly shredded from a block
  • 4 tbsp softened butter
  • 1 large onion, thinly sliced for caramelizing
  • burger sauce or mayo optional

Instructions
 

  • Place a cast iron skillet or griddle over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. Remove excess grease, leaving about 2 tablespoons in the skillet.
  • Add the sliced sweet onions to the bacon fat. Cook low and slow for 15-20 minutes until deeply caramelized and golden brown.
  • Stir in the garlic, Grandma's Molasses, brown sugar, apple cider vinegar, black pepper, and cayenne. Add the bacon back in. Simmer 5-7 minutes until thick, glossy, and sticky. Remove from heat and let cool to thicken.
  • While the bacon jam finishes, caramelize the second batch of sliced onions in a lightly buttered skillet over medium-low heat for 15-20 minutes until soft and golden brown.
  • Divide the ground beef into 4 equal portions. Flatten into thin patties slightly larger than the bread slices. Season generously. Cook on a hot griddle over medium-high for 3-4 minutes per side until a crust forms.
  • Butter one side of each slice of sourdough. Layer: sourdough (buttered down), cheddar, beef patty, molasses bacon jam, caramelized onions, more cheddar, sourdough (buttered up).
  • Place sandwiches on the griddle over medium heat. Cook 3-4 minutes per side until golden brown and crispy while the cheese fully melts. Press lightly with a spatula. Slice and serve immediately.

Notes

Use Thick-Cut Bacon: Thick bacon gives the jam better texture and creates crispy bites throughout the sandwich.
Don't Rush the Onions: Low and slow caramelized onions build incredible flavor. 15-20 minutes is the target.
Shred Sharp Cheddar From a Block: Freshly shredded cheddar melts smoother and creates the best cheese pull.
Medium Heat Is Key: Too much heat burns the sourdough before the cheese melts.
Let the Bacon Jam Slightly Cool: The jam thickens as it rests, making it easier to spread.
Press Lightly: Light spatula pressure while toasting accelerates the cheese melt and crisps the bread.