COOK IT.
Start by preheating your smoker to 250°F
Form the ground beef into 4 oz balls and season with the Bold Burger Rub. Make sure not to roll the balls too tightly.
Place the ground beef balls and bacon onto your preheated smoker. Allow these to smoke for 15 minutes.
Very thinly slice 1 jalapeno and 1 small onion, we recommend using a mandoline for this to ensure even slices.
After 15 minutes, pull the ground beef balls and bacon off of the smoker and start to preheat your griddle.
Place the ground beef balls directly on the preheated griddle and stack a few of the jalapeno and onion slices on top before smashing down hard with parchment paper and burger press. Get the patties as thin as possible before lifting the burger press. Cook for 2-3 minutes before flipping.
Add your cheese of choice on top of each patty, we used white American. Remove from the grill once the cheese has melted.
Add the bacon to the griddle to crisp up. Place the garlic toast on the griddle and allow to get golden brown. Remove from the griddle.
To assemble your patty melt, take two pieces of the garlic toast and spread the whipped jalapeno cream cheese on one and chipotle aioli on the other. Place two patties and two pieces of bacon onto the cream cheese side before adding the top bun with the chipotle aioli. Repeat this for the second patty melt, and enjoy!