Monterey Jack Stack with Melted Monterey Jack, Caramelised Onions & Smoky Mayo
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If you’re going to make a burger… make it a Montery Jack Stack!
This one is for the flavour lovers- loaded with a big juicy steak patty, rich cheese, sweet onions, and a Smokey kick that takes it to the next level. Whether your grilling for friends, firing up the BBQ or just treating yourself to a Friday night feast, this burger brings the wow factor
What You’ll Need (Serves 4):
For the burgers:
- 4 high-quality steak burgers (we recommend 5oz Shropshire Supremes)
- 4 brioche or seeded burger buns
- 4 slices of Monterey Jack cheese
- Salt & pepper to taste
Toppings:
- 2 large onions, thinly sliced
- 1 tbsp butter + 1 tsp oil (for caramelising)
- Handful of crispy lettuce (like little gem or romaine)
- 1 large tomato, sliced
- Pickles (optional but recommended!)
For the smoky mayo:
- 4 tbsp mayonnaise
- 1 tsp smoked paprika
- 1 tsp BBQ sauce
- Squeeze of lemon juice
How to Make It:
1. Caramelise the onions
- Heat butter and oil in a pan over medium-low heat.
- Add sliced onions and a pinch of salt.
- Cook gently for 20–25 mins, stirring occasionally, until golden, soft and sticky. Set aside.
2.
Make the smoky mayo
- Mix mayo, smoked paprika, BBQ sauce and lemon juice in a bowl.
- Adjust to taste — add a little hot sauce if you like a kick!
3.
Cook the burgers
- Season your patties lightly with salt & pepper.
- Grill or pan-fry on medium-high heat for 3–4 mins on one side. Flip once.
- Add Monterey Jack cheese slices during the last 2 mins of cooking and cover loosely to melt.
4.
Toast the buns
- Lightly toast the cut sides of the burger buns on the grill or lightly buttered pan until golden.
5.
Assemble your masterpiece
- Spread smoky mayo on both bun halves.
- Layer up: lettuce → tomato → cheesy burger → caramelised onions → pickles (if using).
- Crown it with the top bun and get stuck in!
Serve with:
- Sweet potato fries or chunky chips
- Corn on the cob
- A cold beer or fizzy drink of choice