In a skillet, heat olive oil over medium heat. Add sliced Spanish onion, sprinkle with salt and cook slowly until caramelized, about 15-20 minutes. Stir occasionally and set aside.

Make the Piquillo Fry Sauce

In a bowl, mix mayonnaise with finely chopped piquillo peppers and crushed juniper berries. Season with salt and pepper to taste. Set aside.

Cook the Burger Blend

Form the elk, bison, and wagyu burger blend into 4 patties. Season with salt and pepper. Grill or pan-fry over medium-high heat for about 4-5 minutes per side, or until cooked to your desired doneness.

Cook the Iberico Bacon

In a separate pan, cook the Iberico bacon until crispy. Drain on paper towels.

Assemble the Patty Melt

On a slice of brioche, layer a patty, a slice of Beehive cheese, a portion of onion confit, and crispy bacon. Top with another slice of brioche.

Grill the Patty Melt

Butter the outside of the brioche slices and grill in a skillet over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side.

Serve

Serve the Mountain Patty Melt hot, accompanied by juniper pickles and extra piquillo fry sauce on the side.