Classic sandwiches with patty, sauce and bacon

Ingredients:

For caramelized bacon:

• 3 tablespoons light brown sugar
• A pinch of red cayenne pepper
• A pinch of ground cinnamon
• 4 thick slices of bacon

For the bacon sauce:

• 3 thick slices of bacon
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp finely chopped green onions
• Coarse salt and freshly ground black pepper

For sandwiches:

• 675 g of ground beef shoulder
• Coarse salt and freshly ground black pepper
• 2 tbsp. l. rapeseed oil
• 4 slices of cheese Cheddar
• 8 slices toasted bread (special sandwich bread, cut into thick slices)
• Lettuce and tomato slices for serving

Preparation:

1. Make caramelized bacon: Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius). In a small bowl, combine brown sugar, cayenne pepper, and cinnamon.
   
   Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake for 10 minutes, then flip, sprinkle with the remaining sugar-spice mixture, and bake for another 10 minutes. Remove the bacon from the oven and let it cool.
2. Prepare the sauce: Fry the bacon until crisp, about 9-11 minutes, turning occasionally. Pat dry with paper towels, then cut into small cubes.
   
   In a small bowl, whisk together the mayonnaise and sour cream. Add the diced bacon, green onions, season with salt and black pepper, and mix well. Cover and refrigerate until needed, or even for up to a day.
3. Prepare the cutlets: Form the ground beef into 4 equal patties, each approximately 9 cm in diameter. Season both sides with salt and pepper to taste.
4. Take a grill pan or cast iron skillet, heat it over very high heat and add canola oil.
   
   Place the patties in the pan and cook for 3 minutes on one side, then flip and top each with 1 slice of cheddar cheese. Cover and cook for another 3 minutes, or longer, depending on your desired doneness.
5. Now form the sandwiches: Spread the sauce on the toasts. Top with lettuce, patties, tomato slices, and caramelized bacon.