Patty Melts with Grilled Pickled Red Onions

I like to use a good blend of ground beef that is 80% protein 20% fat. (Remember that Fat is Flavor!) I form the patties into ovals and season well. I like to let the meat set out on the counter for about 30-45 minutes. 

(Pro-Tip: Cold meat will cool down the cooking surface and affect the Maillard Reaction (GTS). While those patties are resting, grab a jar of Lil Bird Kitchens Pickled Red Onions from your pantry or if they have been opened from your fridge. Drain the juice and grill those bad boys up. Cook the patties. Right before the patties are done to your desired doneness, place a couple of pieces of your favorite cheese and top with the onions. 

(Extra Pro-Tip: Take a dome and a couple of ice cubes. Put the ice next to the patty and place the dome on top. The ice will melt and create steam which will melt the cheese.) I prefer to griddle some marble rye for Patty Melts. Assemble the sandwich and enjoy!