How to make it

1. https://www.youtube.com/embed/0luiaVNGjNU
2. Using a large frying pan, melt 1 Tbsp. butter and toast your rye bread on one side. Remove to a plate. In a medium bowl, mix ground beef, Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Chili Garlic Sauce together. Do not over-mix! Form into two oblong patties and cook to desired doneness. Set aside. 
3. In the same pan, heat up the grilled onions and add the jalapeño slices (keep them separate) to the pan to warm and soften a bit. When the onions and jalapeño are done, remove them to the plate with the burgers.
4. Wipe out the skillet. Melt 1 Tbsp. of butter and place the untoasted side of two pieces of bread on the butter. Layer with sliced pepper jack cheese, then burger, onions, another slice of cheese and jalapeño pepper slices.
5. Mix the stone ground mustard, Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) in a small bowl. Spread the inside (toasted side) of the top bun with this mixture and then top the patty with the bread. Heat on low to medium heat, covered with a lid until cheese has visibly melted on the bottom.
6. Remove the sandwiches, melt another tablespoon of butter and flip the patty melt over and continue heating until the cheese starts to melt. Remove the burger, plate and cut the sandwich in half.  Enjoy!