How to Make Monterey Melt Smash Burgers with Caramelized Onions

Whataburger fans, rejoice — here’s a homemade take on a beloved favorite: Monterey Melt Smash Burgers. These are spicy, creamy, and utterly indulgent, and they’re surprisingly easy to make at home.

The Monterey Melt started as a limited-time cult classic from Whataburger, a Texas-born fast-food chain. It features double smash patties topped with Monterey Jack and American cheeses, peppers and onions, and a creamy jalapeño ranch. I stayed true to that combination but made my own tangy Jalapeño Ranch using Greek yogurt for a brighter flavor and lighter texture.

Ingredients

• 1 cup plain Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon distilled white vinegar
• 1 jalapeño, stem and seeds removed, roughly chopped
• 2 garlic cloves, minced
• ¼ cup fresh parsley, roughly chopped
• ¼ cup fresh dill fronds, roughly chopped
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• 1.5 pounds ground beef
• 2 medium poblano peppers, seeds and stem removed, halved and thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 2 tablespoons avocado oil
• 4 soft white burger buns (substitute gluten-free buns if desired)
• 2 tablespoons salted butter
• 2 tablespoons yellow mustard
• 4 slices American cheese
• 4 slices Monterey Jack cheese

Step-by-Step

Step One: Make the Jalapeño Ranch

In a blender or with an immersion blender in a wide-mouth jar, combine the Greek yogurt, olive oil, white vinegar, jalapeño, garlic, parsley, dill, onion powder, and kosher salt. Blend until smooth and refrigerate until ready to serve. The dressing will keep in the refrigerator for 5–7 days.

Step Two: Portion the Beef

Divide the ground beef into eight equal portions (about 3 ounces each). Gently roll each portion into a loose ball, taking care not to overwork the meat. Arrange the balls on a baking sheet and set aside.

Step Three: Cook the Peppers and Onions

Preheat a grill or stovetop griddle to medium-high heat (roughly 400–450°F). When hot, add the avocado oil and the sliced poblanos and onions. Season with a pinch of salt and black pepper and cook, tossing frequently, until the vegetables are tender and slightly charred, about 8 minutes. Transfer the cooked peppers and onions to a plate and cover with foil to keep warm.

Step Four: Toast the Buns

Butter the cut sides of the buns and toast them on the griddle over medium heat until golden and crisp on the buttered side. Set aside.

Step Five: Smash the Burgers

Place four beef balls on the hot griddle. Working quickly, press each ball straight down with a sturdy spatula or a burger press to form a thin patty. Sprinkle each patty with salt and pepper and drizzle a little yellow mustard over the exposed surface. Cook for 2 minutes, until the edges are seared and juices appear on the surface.

Step Six: Flip and Cheese

Carefully scrape under each patty and flip. Cover briefly and cook for about 1 more minute. Top half of the patties with American cheese and the other half with Monterey Jack. Once the cheese has melted, transfer the cooked patties to a platter and repeat with the remaining beef balls.

Step Seven: Assemble and Serve

To build each Monterey Melt: place one American-covered patty on the bottom bun, then stack a Monterey Jack-covered patty on top. Add a generous scoop of the warm peppers and onions, then drizzle liberally with jalapeño ranch. Cap with the top bun and serve immediately while hot and melty.

Recipe FAQ

I hope you love these Monterey Melt Smash Burgers as much as we do. If you give them a try, leave a comment to share how they turned out!

Looking for more burger recipes? Try these ideas:

Blue Cheese and Balsamic Burger Salad

Smashburgers with Special Truffle Sauce

Juicy Indoor Burgers with Burger Sauce

Greek-Inspired Grilled Lamb Burgers

Avocado Turkey Burgers

Photography and styling by Eat Love Eats.