For any of you @whataburger lovers, you’ll know this is a cult classic! This recipe combines juicy smashburgers with sautéed poblano peppers and onions, American and Monterey Jack cheeses, and a homemade jalapeño ranch.
Combine all of the Jalapeño Ranch ingredients (plain greek yogurt, extra virgin olive oil, distilled white vinegar, jalapeño, garlic cloves, parsley, dill fronds, onion powder, salt) in a blender, blend until smooth.
Divide the ground beef into 8 equal portions. Roll into balls, being careful not to overwork the meat. Set aside.
Heat the grill over medium-high heat (400-450℉) with a griddle on top.
When the griddle is hot, add 2 tbsps of avocado oil and the sliced poblano peppers and yellow onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 min total. When the veggies are cooked through, transfer to a plate or bowl and cover with foil to keep warm.
Butter the soft white bread buns with salted butter and toast 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, and a drizzle of yellow mustard. Cook 2 mins on the first side, or until seared.
Scrape under the burger with a 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 cooked burgers to a platter and continue until all are done.
To assemble, place one American cheese covered patty on the bottom of the bun, then top with a Monterey Jack cheese covered patty. Add the sautéed onion and pepper mixture and a generous drizzle of the Jalapeño Ranch.
