Monterey Smash Burgers with Beer-Braised Vegetables and Jalapeño Ranch

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Author: Amanda
Yield: 4 servings 1x

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

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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.