Whataburger fans rejoice — I’ve brought a classic home with these Monterey Melt Smash Burgers! Spicy, creamy, and just a guilty pleasure I am so happy to now be able to make at home.
If you are not familiar, Whataburger is a fast-food chain that started in Texas and has since made it s way out of the state to other locations. Whataburger’s Monterey Melt is a fanatic cult classic, but unfortunately not on the menu year-round. It’s a favorite order for Clayton when it is on the menu so I finally decided to remake it for #DDGrillWeek 2024!
The Monterey Melt consists of two beef patties topped with Monterey and American cheese, peppers and onions then finished with Whataburger’s Jalapeño ranch sauce. I’ve followed this pretty closely with even making my own Jalapeño Ranch, but with a Greek yogurt base that adds a delicious tanginess, plus makes it easier to make than a mayo-based dressing.
Ingredients:
- Plain Greek Yogurt
- Extra Virgin Olive Oil
- Distilled White Vinegar
- Jalapeño
- Garlic
- Fresh Parsley
- Fresh Dill
- Onion Powder
- Salt
- Black Pepper
- Ground Beef
- Poblano Peppers
- Yellow Onion
- Avocado Oil
- White Bread Buns: Sub Gluten-Free Buns
- Salted Butter
- Yellow Mustard
- American Cheese
- Monterey Jack Cheese
Step-by-Step:
Step One: Make the Jalapeño Ranch
In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.
Step Two: Portion the Ground Beef
Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.
Step Three: Cook the Peppers and Onions
Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top. When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.
Step Four: Toast the Buns
Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Step Five: Begin Cooking the Burgers
Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook for 2 minutes on the first side, or until seared and juices start to come to the surface.
Step Six: Add Cheese and FInish the Burgers
Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.
Step Seven: Assemble and Serve!
Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!
Recipe FAQ:
Yes! This keeps well for 5 to 7 days in the fridge.
You can make some swaps when serving to make this gluten-free! You can serve on a gluten-free bun, in a lettuce wrap, or over greens!
I hope y’all love these Monterey Melt Smash Burgers as much as my husband and I do! Comment below once you make these!
For More Recipes:
Juicy Indoor Burgers with Burger Sauce
Greek-Inspired Grilled Lamb Burgers
Monterey Melt Smash Burgers
Ingredients
For the Jalapeño Ranch:
- 1 cup plain greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon distilled white vinegar
- 1 jalapeño, stem and seeds removed and roughly chopped
- 2 garlic cloves, minced
- ¼ cup roughly chopped parsley
- ¼ cup roughly chopped dill fronds
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
For the Smash Burgers:
- 1.5 lbs ground beef
- 2 medium-sized poblano peppers, seeds and stem removed, halved and thinly sliced
- 1 small yellow onion, halved and thinly sliced
- 2 tablespoons avocado oil
- Salt and pepper
- 4 soft white bread buns, sub gluten-free buns for gluten-free
- 2 tablespoons salted butter
- 2 tablespoons yellow mustard
- 4 slices American cheese
- 4 slices Monterey jack cheese
Instructions
Make the Jalapeño Ranch:
- In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.
Make the Smash Burgers, Grilled Onions, and Peppers:
- Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.
- Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top.
- When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.
- Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
- Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook 2 minutes on the first side, or until seared and juices start to come to the surface.
- Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.
Assemble and Serve:
- Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!
Photography and styling by Eat Love Eats.
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