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ULTIMATE PATTY MELT 🍔 The key to a good patty melt is nailing the technique, and keeping the flavours distinct so they cut through the cheese! Above all else, TAKE YOUR TIME, we want a nice golden toast on the faces of the bread, but we also need to give the heat enough time to penetrate the stack and melt the cheese. Low n slow baby! INGREDIENTS Mayo: - 1 egg yolk - 1tsp minced garlic - 1tsp Dijon mustard - 1tbsp apple cider vinegar - 300ml oil - Sweet cherry/Piquante peppers - 1/2tsp garlic powder - 1/2tsp onion powder - 1/2tsp paprika - 1/2tsp white pepper - 1/2tsp MSG - 1tsp salt - 1tsp sugar Melt: - Thick cut white bread - Mayo - Red Leicester slices - Mature cheddar slices - Finely diced white onion - Pickles - Ketchup - Mustard - Bacon METHOD: - Blend egg yolk, garlic, mustard and vinegar together - Pour in oil and blend until emulsification starts - Once emulsified add spices/seasoning and continue adding oil until half gone - Add in peppers half way/towards end so you don’t break emulsification - Place in fridge to thicken - Spread mayo on inside faces of bread and toast in non-stick pan until perfectly crispy and golden - Cook bacon - Cook patty 5 Guys style (sear one side, flip and smash for max surface area) - Assemble stack (order below) - Mayo on top face of bun, chopping board on top and spatula underneath stack - Flip over so mayo side down and go into non-stick pan - Place weight on top of stack - Ensure very low temp so heat penetrates before bread burns - Mayo on top face, flip with spatula and chopping board again, back into pan, weight on - When bread nearly toasted add water and steam stack just to ensure cheese melts - Remove, slice and serve STACKING ORDER (bottom to top): - Bread (toasted side up) - Ketchup - Mustard - Diced onion - Bacon - Cheddar - Red Leicester - Patty - Red Leicester - Cheddar - Bacon - Pickles - Piquante mayo - Bread (toasted side down) #cheeseburger #pattymelt #burgerrecipe #burgers #burgerporn