• Cook 8 strips thin cut bacon till crisp. Drain on a paper towel and set aside. Remove bacon fat to a small bowl. 
• Chop and cook remaining 6 slices of bacon. Leave 1 tablespoon bacon drippings in pan, reserve the rest. Drain on a paper towel and set aside. Reserve remaining bacon fat.
• Slice large sweet onions thinly, sauté in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until caramelized. About 15 minutes. Season with salt and pepper. Set aside
• Chop 1 bunch large green onions (both green and white parts) makes about 2 cups. Set aside
• Sliced Mushroom Blend: 
• Slice 2 ½-pounds mushrooms thinly. Heat a large sauce pan over medium high heat. Add 2 tablespoon bacon drippings and 2 tablespoon Challenge Butter, 1 cup of green onions, 2 teaspoons fresh chopped rosemary, and sliced mushrooms. Cook until crisp and caramelized, (About 5 minutes)
• Season with a pinch salt and pepper. Set aside to cool.
• Once mushroom are slightly cooled chop mushrooms in the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper. Set aside half the mixture for blended burgers and half for the for mushroom gravy.

Blended Burger:

• In a large bowl combine 15 ounces True Aussie Ground Beef, 3 ounces True Aussie Ground Lamb, 1 cup chopped green onion, 2 cups cooled, chopped mushroom blend.
• Season with 1 teaspoon salt and 1 teaspoon cracked black pepper.  With your hands or a large spoon, combine the mixture just till blended. Don’t overwork the meat. 
• Divide blended burger mixture equally into 4 balls. Place the balls on a parchment line baking sheet and shape into 4, ¼-inch rectangle patties.
• In a large sauté or grill pan, melt 1 tablespoon Challenge Butter and cook burgers for 3-4 minutes per side or until just cooked through. Transfer to a plate. Reserve drippings

Mushroom Gravy:

• Add 1 tablespoon bacon drippings, 2 tablespoon Challenge Butter to a large sauce pan. Heat over medium high. Once bacon drippings and butter are melted add 2 ½ teaspoons flour. Cook for 1-2 minutes stirring constantly.
• Whisk in 1 cups heavy cream. Continue whisking until all the flour mix is incorporated and there are no lumps. Add remaining ½ cup cream and blend well.
• Reduce heat to low. Add 1 tablespoon Challenge Butter, remaining Mushroom Blend, reserved burger drippings, and chopped bacon. Stir to combine. Season with 1 teaspoon salt and fresh cracked pepper. Keep warm
• Making the Patty Melt: 
• Butter 8 slices Marbled Jewish Rye bread with Challenge butter. Using a large sauté or grill pan turn heat to medium and place 4 slices bread, butter side down in the pan
• Add 2 slices Swiss cheese to each piece of bread, lay two slices bacon on top of 2 of 2 cheese breads and a cooked burger patty on top of 2 of the pieces of bread.
• Top both burgers with caramelized onions, 2 more slices bacon for each burger, and top with 1-2 tablespoon mushroom gravy.
• Cover the burger with second slice of bread and cook for 2-3 minutes. Carefully, flip patty melt over and continue cooking until cheese is melted, about 3 more minutes or until heated through.