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Looking to take your burger game to the next level? The Monterey Melt Smash Burger is about to blow your taste buds away. This isn’t just your average burger—it’s a flavor-packed experience with crispy, caramelized beef, beer-braised vegetables, and a smoky jalapeño-cilantro ranch that you’ll want to put on everything. We’re talking double layers of melty cheese, a rich beer-mustard glaze, and that perfect smash burger texture. Whether you’re cooking for a crowd or treating yourself to a next-level meal, this burger brings big flavors and textures with every bite. This is the best burger I’ve ever made.

The Smash Burger—A Glorious Evolution

If you haven’t heard of the smash burger by now, have you even been on the internet? This method of cooking burgers has gained wild popularity in recent years, and honestly, it’s about time. It is truly my favorite way to eat a burger because I just never crave a thick burger. The idea is simple: take a ball of ground beef, smash it onto a hot griddle, and let the magic happen. The result? A crispy, caramelized exterior that’s everything you ever wanted in a burger—trust me on this. It’s the kind of thing that’ll make your mouth water just thinking about it.

But we’re not here to talk about any ol’ smash burger. No, my friend. We’re diving into the Monterey Melt Smash Burger, a beast of a burger that takes the classic concept and cranks it up a notch with beer-braised vegetables, two types of cheese (because why choose just one?), and a jalapeño-cilantro ranch that you’ll want to drizzle on everything you eat for the rest of your life.

A Brief (and Delicious) History of the Smash Burger

The smash burger isn’t exactly a new concept—it’s been a staple of diner culture for decades. But what makes a smash burger so special? It’s all about the Maillard reaction, that beautiful bit of science where high heat transforms the natural sugars and proteins in the beef into a flavorful crust. And while some burgers are all about thick patties and a juicy center, smash burgers play a different game. These babies are all about maximizing surface area for that crispy, caramelized edge while staying juicy and tender inside.

Smash burgers have humble beginnings in roadside diners and fast-food joints but have since evolved into a gourmet experience (yes, I said gourmet). With a little creativity, you can transform a simple burger into something that’ll make you feel like a griddle master.

Let’s talk a little bit about the origins of this burger specifically. A very fortunate chain of events led to its creation. The first event was seeing The Defined Dish make her version on IG—I couldn’t stop thinking about how amazing this combination of ingredients sounded. Hers is based on Whataburger (full disclosure: I’ve never had the Whataburger Monterey Melt, but apparently it has a cult following). The second event was a little something called beer burgers that I had at my cousin’s house. They are not, in fact, grilled burgers with beer, but instead, more of a loose meat sandwich braised in beer. I loved them, despite frequently and loudly attesting that I do not like loose ground beef (that sounds weird, doesn’t it?).

The third and final event was truly what sent these over the top; I was listening to Milk Street Radio—one of my favorite podcasts—and Sara Moulton and Chris Kimball were talking about the Det Burger, a popular dish from a bar/grill in Ann Arbor, Michigan that Sara worked at when she was in college. A basic burger was topped with canned mushrooms, canned olives, and reconstituted dried green pepper bits. The burgers were also steamed in beer. Now, while I do not condone canned mushrooms or like olives or green peppers, I knew there was an element here I needed for this burger. I also love a mustard-grilled burger from a restaurant here in Des Moines and knew this technique needed to be part of the final recipe. It felt like kismet that I could combine all of these elements to make something truly special. It took a few tries to get the technique and flavors right, but here it is in now all its glory.

What Makes This Smash Burger Special?

We’re not just throwing beef on a griddle and calling it a day. Oh no. This Monterey Melt Smash Burger takes it further with layers of flavor that will hit all your senses. It’s got heat, it’s got umami, it’s got tang. Let’s break it down.

The Jalapeño-Cilantro Ranch: This ranch isn’t your average bottled dressing. We’re charring jalapeños for a smoky kick, blending them with cilantro, and pureeing everything into creamy, herby perfection. It’s the cooling element to balance the rich, cheesy goodness.
Beer-Braised Vegetables: Caramelized onions, poblanos, and mushrooms braised in beer—yes, please. They add an earthy, slightly sweet flavor to complement the beef.
Two Cheeses, No Compromises: American cheese brings the classic melt factor (there’s a reason it’s the diner standard), and Pepper Jack adds a bit of spice. The combination? A gooey, melty masterpiece.

How to Make Monterey Melt Smash Burgers

While I’m not here to repeat the entire recipe (I mean, you’ve got that part already), let me walk you through the key steps to burger glory. Here’s what you need to know to make this one sing:

Smash It Real Good: The key to a great smash burger is a hot griddle and a heavy spatula. You’re not gently pressing the beef; you’re smashing it flat until those edges start to sizzle and brown. A solid 2 minutes on each side should give you that perfect crispy edge.
Double Up on the Cheese: Don’t skimp on the cheese—layer one slice of American and one slice of Pepper Jack for the ultimate melt.
Beer-Mustard Magic: Don’t sleep on the beer-mustard glaze. It adds an extra tang and depth that makes the beef pop. Just brush it on after smashing and before flipping.
Beer-Braising the Vegetables: The onions, poblanos, and mushrooms get cooked down until soft, sweet, and savory, then deglazed with beer. Keep them warm while you finish up the burgers, because these are the crown jewel on top of that cheesy beef.
The Ranch of Your Dreams: Pureeing a charred jalapeño with mayo, cilantro, and dill creates a smooth, smoky, herby sauce that you’ll want to put on everything (seriously, make extra). Slather it on both sides of the bun and even sneak some on top of the burger.

Equipment Needed

Tips & Tricks for Smash Burger Bliss

Smash Early, Flip Once: Timing is everything. Smash the burgers as soon as they hit the griddle and don’t touch them until it’s time to flip. This ensures maximum crust. For extra insurance when smashing, I top each burger with a square of parchment to act as a barrier between the meat and spatula. It helps prevent sticking, but you don’t absolutely need to do this to have success (though, it is incredibly helpful and I recommend it if you don’t mind one extra step!). I have this smash burger kit with all the required elements to make great smash burgers (parchment squares, shaker, spatula, and press).
Keep the Heat High: A ripping-hot griddle is non-negotiable. The hotter the surface, the better the crust. Don’t be afraid to crank up the heat.
Balance is Key: The richness of the beef, cheese, and ranch gets balanced by the slight heat from the jalapeño and the tang of the beer-mustard glaze. You’re hitting all the right notes (without the symphony analogy, of course).
Vegetables Done Right: Don’t rush the vegetables—they need time to caramelize and soak in the beer. This is where patience pays off.

Imagine biting into a burger with layers of flavor. The first thing you get is that crispy, beefy edge, followed by the melty, slightly spicy cheese. Then there’s the sweet, beer-braised vegetables, and finally, the creamy, smoky jalapeño-cilantro ranch that ties it all together. The textures, the flavors, the mess you’re going to make eating this—it’s pure burger bliss.

Whether you’re whipping this up for a cookout or just treating yourself, this Monterey Melt Smash Burger will have you rethinking every burger you’ve ever eaten. And let’s be real—you’re probably going to want to make these over and over again.

Happy cooking!

Monterey Smash Burgers with Beer-Braised Vegetables and Jalapeño Ranch

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Author: Amanda
Yield: 4 servings 1x

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Description

Upgrade your burger game with this Monterey Melt Smash Burger! Crispy beef, beer-braised veggies, jalapeño-cilantro ranch, and double cheese for the ultimate bite.

Ingredients

Scale

JALAPEÑO-CILANTRO RANCH:

1 jalapeño
1/2 cup mayonnaise
1 tablespoon sour cream
1 tablespoon buttermilk powder
1 large garlic clove, coarsely chopped
2 tablespoons dill, coarsely chopped
1/4 cup cilantro, coarsely chopped
2 teaspoons apple cider vinegar
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper

BEER-BRAISED VEGETABLES:

2 tablespoons vegetable oil
1 large onion, thinly sliced
1 large poblano, thinly sliced
8 oz cremini mushrooms, stemmed and thinly sliced
One 12-ounce beer, such as Modelo (2 tablespoons reserved for below)
BURGERS:
2 tablespoons reserved beer
3 tablespoons yellow mustard
1–1/2 pounds (24 ounces) 80/20 ground beef, formed into eight 3-ounce loosely packed balls
Porcini rub or a combination of 1 tablespoon kosher salt, 1 teaspoon ground black pepper, and 1/2 teaspoon garlic powder
4 slices American cheese
4 slices Pepper Jack cheese
4 sesame seed buns

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Instructions

For the Jalapeño-Cilantro Ranch: Char the jalapeño over an open flame or under the broiler until the skin is blackened; transfer to a bowl and cover. When cool enough to handle, remove the stem and seeds and membrane (if desired); scrape off as much of the charred black skin as possible. Coarsely chop the jalapeño. Combine it with the mayonnaise, sour cream, buttermilk powder, garlic clove, dill, cilantro, apple cider vinegar, and onion powder in a bowl; puree with an immersion blender (or do this in the food processor or a blender). Season to taste with salt and pepper. Cover and transfer to the fridge while you prepare the rest of the recipe.
On a large indoor griddle or outdoor flat-top grill over medium heat, add the vegetable oil. Once hot, add the onion, poblano, mushrooms, and some of the porcini rub to season. Sauté, stirring occasionally, for 8–10 minutes, until the vegetables are softened and starting to caramelize. Add the beer and continue to sauté until most of the liquid has evaporated. Season to taste with salt and pepper. Keep warm in a covered bowl or on the outdoor grill over low heat if using.
On the same griddle, toast the buns until lightly golden. Remove from the heat and set aside.
Thoroughly combine the reserved beer and yellow mustard. Turn the heat up to high; once the griddle is ripping hot, place 4 of the burger balls on. Working quickly, smash the burgers using a large, heavy spatula until flattened and lacy. Season with the porcini rub (or salt mixture), then spread a bit of the beer-mustard mixture on the raw side of the patty. Repeat with the remaining 4 burger balls.
Flip once you start to see the beef caramelizing around the edges, about 2 minutes. Using the same heavy spatula, scrape under the burgers to flip (this helps ensure the crispy, browned surface comes with the burger). Season the cooked side with the porcini rub. Top 4 patties with American cheese and 4 patties with Pepper Jack, allowing to melt. Remove the burgers (and vegetables if still on the griddle) from the heat.
To serve, spread a bit of the ranch on the bottom bun. Top with one American cheese-topped patty and one Pepper Jack cheese-topped patty, then the beer-braised vegetables. Add a bit more ranch over top, then the top bun. Serve with the extra ranch.