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Monterey Melt Smash Burger assembled on parchment paper.
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5 from 6 votes

Monterey Melt Smash Burgers

Gluten-Free if Modified
Total Time45 minutes
Servings: 4
Author: Alex Snodgrass

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!