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Pressed Patty Melt with Sriracha Mayo
A patty melt is a sandwich consisting of a hamburger patty, melted cheese (I use Cheddar), and caramelized onions, all placed in between two slices of bread – it’s essentially a hybrid burger and sandwich.
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If you love a good burger and a grilled cheese, a patty melt is the best of both worlds. This pressed patty melt recipe is inspired by a version I had at the now closed Me Me’s Diner in Prospect Heights, Brooklyn, and it’s quickly become one of my favorite comfort food meals to make at home.
A juicy beef patty is layered with caramelized onions, plenty of melty cheese, and buttery bread, then pressed until perfectly golden and crisp. While most patty melts use plain mayonnaise, I like to mix in a little Sriracha for extra flavor and a subtle kick of spice. This easy patty melt delivers all the diner-style nostalgia you love with a simple twist you can make right in your own kitchen. For a more classic burger recipe check out this smash burger recipe. If you love this flavor combo give this French onion soup burger a try! For a seasonal twist try this Thanksgiving patty melt with cranberry onion jam!
★★★★★ review
“This patty melt is amazing! I have this recipe in my regular rotation and it’s always something I look forward to making/eating. Super decadent but the arugula adds a nice freshness at the end. Yum!”
– Kelly C.
What is a Patty Melt?
A patty melt is a sandwich consisting of a hamburger patty, melted cheese (I use Cheddar), and caramelized onions, all placed in between two slices of bread. It’s essentially a hybrid burger and sandwich. I press the sandwiches using a weight, making sure the bread crisps up so that it’s a buttery golden brown.
Key Ingredients in This Recipe
- Beef – I use a blend of 80% lean/ 20% fat ground beef. The fat adds flavor to the burger which I season simply with salt and pepper. The blend of fat also helps to keep the burger moist as it sears.
- Caramelized onion – While caramelizing onions takes a bit of patience. Don’t try to rush the process by turning up the heat. Since caramelizing the onions can take a bit of additional time. Plan on about 30 to 40 minutes for cooking the onions if making them right beforehand. The onions can also be made up to 1 week ahead of time.
- Sriracha – Sriracha is a chili garlic hot sauce made with vinegar. I love combining sriracha with mayonnaise to make a quick and delicious spicy mayo that tastes good on just about anything from bagel sandwiches to BLTs with spicy mayo and avocado.
- Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor. There is no difference in flavor between white and yellow Cheddar cheeses. The yellow variety included annatto to create the yellow color.
- Arugula – I add a handful of arugula for some greens and texture.
A full ingredient list with exact amounts can be found in the recipe card below.
top tip
The patties are placed on square slices of bread rather than a circular hamburger bun, so I like to form square patties where you get a bit of patty in each bite.
How to Make a Patty Melt
- Make the sriracha mayo. In a small bowl stir together the mayonnaise and sriracha until completely combined. Cover and refrigerate until ready to use.
- Shape the burger patties. Form the meat into 4 equal square-shaped patties and season on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat. Working 2 patties at a time, add to the pan and cook until a browned crust forms. Flip and continue to sear until cooked to medium. Remove from the pan and set aside, covered on a plate. Repeat with the remaining patties.
- Assemble the sandwiches. Wipe out the pan and reduce heat to medium-low, add the vegetable oil and heat through then add 1 tablespoon of butter and allow to melt. Working in batches, add 2 slices of bread to the pan top with each with 2 slices of cheese, then follow with beef patties, a spoonful of caramelized onions and the remaining slices of Cheddar cheese. Spread the remaining 2 slices of bread with about 1 tablespoon of sriracha mayonnaise each.
- Press the sandwiches. Weigh down the sandwiches with either a heavy pan or brick wrapped in aluminum foil. Cook until golden brown, about 3 minutes. Flip the sandwiches and weight again, cooking until golden brown and the cheese is melty, about an additional 3 minutes. Remove from the pan.
- Repeat with all the sandwiches. Repeat with the remaining sandwiches and toppings. Open the sandwich and add a handful of arugula then close and slice in half.
- Serve. Serve immediately with a side of pickles.
What Makes Up a Good Patty Melt?
- Proper searing – The hamburger patty should be cooked to medium so that when the bread slices are pressed and the cheese is melted on the bread, the patty doesn’t over-cook.
- Good bread – I opt for sourdough since it crisps nicely and can withstand any juices from the burger. Rye is also a good, classic alternative.
- A golden-brown crust – I do this by pressing the bread in a pan of vegetable oil and butter.
- Moistness – The patty melt should be moist, so I add sriracha mayo for both flavor and to keep the sandwich moist. There’s nothing worse than a dry sandwich.
How to Reheat a Patty Melt
Reheat your pressed patty melt in a skillet over low-medium heat or air fryer for a few minutes – this helps restore the melted cheese and crispy bread. Avoid microwaving, which will make it soggy.
FAQ – Frequently Asked Questions
What is a patty melt?
A patty melt is a sandwich consisting of a hamburger patty, melted cheese (I use Cheddar), and caramelized onions, all placed in between two slices of bread. It’s essentially a hybrid burger and sandwich.
What makes a good patty melt?
A combination of proper searing (the patty should be cooked to medium so that when the assembled sandwich is pressed, the patty doesn’t over-cook), good bread (rye or sourdough are great options), a golden brown crust (from a combo of oil and butter) and moistness (from the mayonnaise/ sriracha mayo).
Does the type of bread matter?
Yes! Rye bread is the traditional choice due to its flavor profile and structural integrity, which holds up beautifully under buttery grilling. Alternatives like sourdough also work well.
Why press the sandwich while cooking?
Pressing the patty melt with a press, spatula or heavy pan helps the cheese meld with the ingredients, crisps the bread evenly, and creates a beautifully compact, gooey interior.
How do I shape burger patties so they don’t shrink?
Press or form your patties slightly larger than your bread since they shrink during cooking. Use cold meat, shape gently, and consider chilling to help maintain the shape. The patties are placed on square slices of bread rather than a circular hamburger bun, so I like to form square patties where you get a bit of patty in each bite.
How should I reheat a leftover patty melt to keep it crisp?
Reheat your pressed patty melt in a skillet over low-medium heat or air fryer for a few minutes – this helps restore the melted cheese and crispy bread. Avoid microwaving, which will make it soggy.
Try these other diner favorites at home
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Pressed Patty Melt with Sriracha Mayo
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Ingredients:
For the sriracha mayonnaise:
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
For the melt:
- 1 1/2 pounds (80/20) ground beef
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 8 slices sourdough bread
- 8 slices white Cheddar cheese
- ½ cup caramelized onions
- 1 cup wild arugula
- Pickles, for serving
Instructions:
For the sriracha mayonnaise:
- In a small bowl stir together the mayonnaise and sriracha until completely combined. Cover and refrigerate until ready to use.
For the melt:
- Form the meat into 4 equal square-shaped patties and season on both sides with salt and pepper.
- Heat a large cast iron pan over medium-high heat. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 3 minutes. Flip and continue to sear until cooked to medium, about an additional 2 minutes. Remove from the pan and set aside, covered on a plate. Repeat with the remaining patties.
- Wipe out the pan and reduce heat to medium-low, add the vegetable oil and heat through then add 1 tablespoon of butter and allow to melt. Working in batches, add 2 slices of bread to the pan top with each with 2 slices of cheese, then follow with beef patties, a spoonful of caramelized onions and the remaining slices of Cheddar cheese. Spread the remaining 2 slices of bread with about 1 tablespoon of sriracha mayonnaise each.
- Weigh down the sandwiches with either a heavy pan or brick wrapped in aluminum foil. Cook until golden brown, about 3 minutes. Flip the sandwiches and weight again, cooking until golden brown and the cheese is melty, about an additional 3 minutes. Remove from the pan.
- Repeat with the remaining sandwiches and toppings. Open the sandwich and add a handful of arugula then close and slice in half.
- Serve immediately with a side of pickles.
Notes:
Caramelizing the onions can take a bit of additional time so plan on about 30 to 40 minutes for cooking the onions. The onions can also be made ahead of time.
Nutrition:
Calories: 1095kcal | Carbohydrates: 71g | Protein: 62g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1513mg | Potassium: 814mg | Fiber: 3g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 8mg | Calcium: 501mg | Iron: 9mg
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This patty melt is amazing! I have this recipe in my regular rotation and it’s always something I look forward to making/eating. Super decadent but the arugula adds a nice freshness at the end. Yum!
The addition of the sriracha mayo adds just the right amount of heat to tantalize the taste buds without overwhelming the dish. Whether enjoyed for lunch, dinner, or even as a late-night indulgence, this patty melt is sure to satisfy cravings and leave a lasting impression. Thanks for sharing this delicious recipe with us!
So happy to hear you enjoyed! Thank you for sharing!
This recipe is so good! I found it on Tumblr and decided to try it because the photos were beautiful and the ingredients looked like my style of cooking. It is fabulous! It is easily adaptable for different toppings, but the core recipe is always great.
Thank you for creating the recipe and sharing it!
(reposted because my stars ratingdidn’t go through, feel free to delete the duplicate)
Thank you so much for sharing Laura! I appreciate the review and am so glad you enjoy it!!