Griddle-Seared Beef Patties with House Dressing

Divide the one-pound portion of ground meat into three equal sections. Press and shape each section into a thin patty, ensuring the dimensions closely match your slices of bread.

Season both faces of the formed meat patties with the dehydrated onion, granulated garlic, fine salt, and black pepper.

In a small mixing vessel, thoroughly incorporate all components for the signature house dressing: the creamy salad dressing, cured pork belly bits, tomato condiment, cane sweetener, and cucumber relish. Set this mixture aside.

Heat a heavy skillet or frying pan over a medium-high setting. Place the seasoned patties into the hot pan and cook until they are done to your liking. Once finished, remove the cooked meat from the skillet.

Clean the skillet used for the beef, wiping out any residual grease. Return the pan to the burner and decrease the heat to a medium setting.

Using the softened dairy, evenly coat one exterior face of all six bread slices.

Place three of the buttered bread slices into the skillet with the buttered side facing down.

On top of each bread slice in the pan, layer two slices of provolone cheese, followed by one cooked beef patty, and finally two slices of cheddar cheese.

Apply a small amount of the prepared signature sauce onto the unbuttered side of the three remaining bread slices.

Place these sauce-coated slices on top of the assembled sandwiches, with the dressing facing down toward the cheddar.

Allow the sandwich to cook until the bottom slice is perfectly toasted and golden. Once toasted, carefully turn the entire sandwich over using a sturdy spatula.

Continue to toast the second side until it achieves a crisp texture and all internal cheeses are completely melted and gooey. Serve the griddle-seared beef melts immediately.