1 large yellow onion, sliced
20 ounces lean ground beef patties, 4 patties, 5 ounces each
salt and pepper to taste
4 slices Texas toast
4 tablespoons butter, softened
4 slices Monterey Jack cheese
4 slices cheddar cheese
Creamy Pepper Sauce:
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon finely chopped chipotle peppers in adobo
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon granulated sugar
Melt butter in a heavy bottomed saucepan. Add sliced onions and sprinkle with salt. Heat over medium-low, stirring occasionally, for 30-45 minutes, or until onions are caramelized and golden brown. Meanwhile, cook beef patties in a skillet over medium high heat - cooking for 2-3 minutes on each side (or to desired doneness). When you flip the patty, add slices of cheese to cover the top of the patty - they will melt while the other side is cooking. In a small bowl, whisk together all of the ingredients for the creamy pepper sauce. Set aside. Spread both sides of the texas toast liberally with butter. For each patty melt - add texas toast to the pan to toast one side. Flip the toast over and while the other side is browning, add two beef patties (each topped with melted cheese). Mound the top patty with caramelized onions. Toast the second piece of bread on both sides. Liberally spread creamy pepper sauce on one side of the toasted bread and place it, sauce side down, on the patty melt. Place bun top onto patties and serve.