Ultimate Bacon-Infused Patty Melt with Caramelized Onions

1Preheat your meat grinder according to the manufacturer's instructions.

2Combine the beef chuck (1 lb), short rib (1 lb), brisket (1 lb), and bacon (1 lb) chunks in a large bowl.

3Pass the meat mixture through the meat grinder using a coarse grind setting. Repeat the grinding process if you prefer a finer texture.

4In a large bowl, mix the ground meat with tajin seasoning (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), salt, and pepper until well combined. Do not overmix.

5Divide the meat mixture into 4 equal portions and form into loose balls.

6Heat a large cast-iron skillet or griddle over medium-high heat and add a small amount of oil.

7Place the meat balls onto the hot skillet and immediately smash them down with a heavy spatula or burger press to form thin patties. Cook for 2-3 minutes until the edges are crispy and browned.

8Flip the patties, place a slice of cheddar cheese on each, and cook for another 1-2 minutes until the cheese is melted and the patties are cooked through.

9In a separate pan, melt the butter (1 tbsp) over medium heat and add the sliced onions. Cook, stirring occasionally, until the onions are caramelized, about 10-15 minutes.

10Toast the rye bread slices on the skillet or griddle until golden brown.

11Assemble the patty melts by spreading mayonnaise on one side of each slice of toasted rye bread. Place a cooked patty with melted cheese on four of the slices, top with caramelized onions, and cover with the remaining slices of rye bread (8).

12Serve immediately.