Patty Melts with Bacon, Charred Pineapple and Jalapeño Pimiento Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1287
- Total Fat
- 99
- Saturated Fat
- 41
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 57
- Cholesterol
- 246
- Sodium
- 1217
- Total: 1 hr 10 min
- Active: 50 min
Ingredients
Patty Melts:
8 slices thick-cut bacon
1 1/2 pounds 80/20 ground beef
Kosher salt and freshly cracked black pepper
4 slices canned pineapple
4 tablespoons unsalted butter, softened
8 slices Hawaiian bread, or other sweet white bread
Pimiento Cheese:
8 ounces pepper jack cheese, grated
One 4-ounce jar sliced pimientos, drained
1/4 cup mayonnaise
2 tablespoons diced pickled jalapeños
Kosher salt and freshly cracked black pepper
Directions
- For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
- Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
- Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
- For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
- For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
- To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
- Serve warm.