This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week Spike Mendelsohn, Chef/owner of restaraunts such as Good Stuff Eatery, Béarnaise and We, The Pizza, shares his recipe for a Brioche Toasted Patty Melt with Sriracha Ketchup.

Brioche Toasted Patty Melt with Sriracha Ketchup

For The Patty Melt

• 4- 8oz burger patties (I prefer a ground mix of brisket, beef chuck and short rib, with an 80/20 lean-to-fat ratio)
• 1 loaf of brioche, sliced
• 2 cups of Vidalia or Spanish onions, peeled and sliced thinly
• 2 cups of your choice of seasonal mushrooms, cleaned with paper towel and sliced
• 4 slices of gruyere, or swiss cheese
• salt and pepper
• olive oil, one bottle on hand
• 1 tablespoon of chopped fresh thyme


Pre-heat oven to 350f. Coat the bottom of a sauté pot with a little olive oil and heat to medium heat. Add your sliced mushrooms and season with salt and pepper. Sauté for eight minutes, add the chopped thyme. Sauté for two more minutes on low heat. Remove heat and cool. Coat the same sauce pan with a little more olive oil, heat pan to medium to high heat and add the sliced onions. Toss quickly with a wooden spoon and scrape all the mushrooms scraps off the bottom of the pan. Toss the onions some more and reduce heat to medium low and let the mixture slowly caramelize—but make sure to check on the onions occasionally mixing them slowly around the pan. The finished product should look dark golden brown when done and taste sweet. Set aside to cool. In a large sauté pan heat enough oil to coat the bottom of your sauté pan. Heat to high heat until smoking. Add the four seasoned burgers to the pan, one at a time, and slowly make sure not to over crowd or reduce the heat of your pan too quickly. Once all the burger patties are in the pan reduce heat by a little. Sear each patty on one side for three and half minutes. Remove some of the excess fat from the pan and then flip all the patties. Sear for another two minutes. Add a portion of the caramelized onions and mushrooms to each of the four burger patties. Top each one with a slice of cheese. Remove from heat and place each burger patty between two slices of brioche bread. Heat a little more of olive oil in the same pan and place each patty melt and treat the process like you’re making a grill cheese. Toast each side and make sure to smash each patty melt and rough it up. Patty melts are not meant to be pretty. It’s ok if the cheese crisps up on the side and if mushrooms are bursting out. Place the pan in the oven for a 3-5 minutes. Slice and serve with the chips and Sriracha Ketchup.

Sriracha Ketchup

• 1 cup Sriracha
• 1 cup Ketchup


Mix ketchup and sriracha together in a bowl