Homemade Texas Toast, rich melty Swiss, and the best patty melt burger sauce ever.

INGREDIENTS:

Texas Toast Bread:

• 290ml (1.2 cups) water

• 1 tablespoon (12g) bread machine yeast

• 3 tablespoons (47g) sugar

• 4 cups (600g) all-purpose flour

• 3g amylase

• 12g fine sea salt

• 1/4 cup (56g) unsalted butter

• 1 large egg

Creamy 3 Pepper Truffle Sauce:

• 1 1/4 cup (200g) mayonnaise

• 1/2 cup (110g) ketchup

• 1 tablespoon (12g) Worcestershire

• 1 tablespoon (4g) black pepper, ground

• 1 teaspoon (3g) white pepper, ground

• 1/2 teaspoon (.5g) green pepper, ground

• 1 teaspoon (2g) sweet paprika

• 3 cloves garlic, grated

• 1/2 oz grated truffle (optional)

• 1/3 cup (25g) grated Parmigiano reggiano

Assembly:

• 1 yellow onion, slice 1/4 inch on mandolin

• 1 cup (216g) buttermilk

• 1 cup (150g) flour

• fry oil

• salt and pepper to taste

• thick-sliced Texas Toast

• butter for toasting

• 2 cloves garlic

• 3lb (1360g) ground beef

• 10 slices Monterey Jack cheese

INSTRUCTIONS:

Texas Toast Bread:

1. Pre-heat oven to 350F

2. Dissolve yeast in water (95F). Mix flour, sugar, salt, and amylase; add egg to your yeast, whisk until combined. Pour that into a bowl of a stand mixer, fit that with a spiral attachment.

3. Begin mixing on medium-low speed, add your flour mixture, a quarter cup at a time until all of your flour has been added. Mix that for two or three minutes or until you get a smooth dough, then add softened butter, mix for about five minutes on medium speed until all the butter is incorporated. Shape it into a nice ball, place it into a greased bowl, cover with plastic wrap and let it rise at room temperature for one to one and half hours or till double the size.

4. Punch your dough down till all the yeast is released. Then, gently turn it onto a lightly floured surface and roll it into a half-inch thick rectangle that is the same length wide as the bread pan your a using.

5. Starting from the bottom closest to you, roll your dough all the way up, nice and tight. Seal the bottom and place it into a bread pan that has been greased. Lightly tent it with a greased plastic wrap and let it rise for 45 minutes at room temperature.

6. Once it has risen about ¾ of an inch above the top of the pan, gently peel off the plastic wrap. Then, lightly spritz your dough with water using a spray bottle and place it in the oven for 30 to 40 minutes.

7. Gently take it out of the pan and let it cool on a wire rack.

Creamy 3 Pepper Truffle Sauce:

1. Mix all the ingredients in a bowl.

Assembly:

1. Place onions in a bowl, cover them with buttermilk, season with salt. In a separate bowl, place the flour, then grab a handful of onions soaked in buttermilk, drain the excess and add them to the flour, toss until completely coated.

2. Heat a pot of oil, at least one and a half inches deep to 350F. Gently lay in your onions frying for about one to three minutes. Remove them from the oil with a spider and drain them on a wire rack, and season with salt while they are hot, so the salt sticks.

3. Slice your bread a little over half an inch thick, toasted in butter on both sides. Cut a clove of garlic in half and rub the cut ends on both sides of your toasted bread.

4. Form a ball of ground beef, about ⅓ pound. Heat a cast-iron skillet over medium-high, spray with non-stick cooking spray. Add in a ball and immediately press with a spatula or burger press, season with salt and pepper, let it sear for one to two minutes, flip and season the other side, and sear for one or two minutes.

5. Add one slice of Monterey Jack cheese, let it melt, place it to the side and repeat with all your patties.

6. Generously sauce a slice of toasted bread, place patty followed by a slice of Monterey Jack cheese, melt that with a torch. Add another patty (with cheese already), sauce another slice of toasted bread.

7. Add a handful of onions to the patty, and place the other slice of sauced toasted bread.