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Kwame Onwuachi's Jerk Bacon Patty Melt

Kwame Onwuachi's Jerk Bacon Patty Melt Sandwich
Anthony Michael Contrino, Katie Stilo and Tina DeGraff
Cook Time:
30 mins
Prep Time:
30 mins

Chef notes

I love this recipe because it brings together some of my favorite flavors. It combines the spicy taste of Caribbean cuisine with an American classic.

Technique tip: Smash burgers down when cooking to get them extra crispy!

Swap option: Any patty will do — veggie, turkey, shrimp, etc.


Caramelized Onions
  • 1 tablespoon canola oil
  • 2 yellow onions, sliced
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 sprig thyme
  • 1 cup Guinness Extra Stout
Jerk Bacon
  • 8 slices thick-cut bacon
  • 1 teaspoon brown sugar
  • 1 tablespoon jerk paste
Patty Melt
  • 4 (3-ounce) ground beef patties
  • Salt and freshly ground black pepper, to taste
  • 4 slices American cheese
  • 4 slices thick-cut brioche
  • butter
  • 2 leaves Bibb lettuce
  • 4 slices plum tomatoes
  • 1 tablespoon ketchup mixed with 1 tablespoon mayo


For the onions:

Place a sauté pan on medium heat with the canola oil. Add onions and salt, and sweat for 10 minutes. Add sugar and thyme and cook on low for 5 minutes. Add Guinness and let reduce on low until syrupy. Set aside.

For the jerk bacon:

Preheat oven to 400°F.

Season the bacon strips with brown sugar and jerk paste, and lay on a sheet tray. Place in the oven and cook for 10 minutes.

For the patty melts:


Heat a cast-iron pan until it starts smoking.


Season burgers with salt and pepper on each side and place in the pan. Cook on both sides to desired doneness.


Place the cooked patties, cheese, caramelized onions and bacon between two slices of bread.


Add butter to the skillet and toast the patty melts on both sides. Press down on them to get a good toast.


Serve with lettuce, tomatoes and ketchup/mayonnaise mix.

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