Monterey
A grilled chicken burger with California toppings: bacon, sun-dried tomato aïoli, jalapeños, avocado, pico de gallo and pepper jack. Grilled rather than fried, but with all that on top it ends up as filling as the beef burgers. The avocado and pico keep it fresh. It suits anyone who wants chicken without breading.
What’s inside
- grilled chicken patty
- applewood-smoked bacon
- sun-dried tomato aïoli
- jalapeños
- avocado
- pico de gallo
- pepper jack cheese
- lettuce
- Roma tomato
- toasted brioche bun
Make it at home
There is no copycat of the Monterey yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares chicken, bacon, heat and cheese
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McDonald's CBO (Copycat) - Shares chicken, bacon and cheese
Slow Cooker Marry Me Chicken Sandwiches - Shares chicken, heat and cheese
KFC Mac 'N Cheese Zinger (Copycat)
Variations
The Monterey, taken somewhere it was never meant to go.Similar burgers at other chains
Built around the same things as the Monterey.- Hopdoddy Burger Bar · chicken, bacon, avocado and heat
Thunderbird - Habit Burger & Grill · chicken, bacon, avocado and cheese
Chicken Club - Grill'd · chicken, bacon, avocado and cheese
Protein Pro - Wat-a-Burger · chicken, jalapeños, heat and cheese
Jumbo Chicken Spicy Burger
More from Burger 21
About Burger 21
Burger 21 comes from Tampa and from a family that already knew how to franchise a restaurant. Mark and Arlene Johnston were behind The Melting Pot, the fondue chain Mark and his brother Mike had grown from a single franchise in Tallahassee into a national brand, and in November 2009 they started a burger concept under the same management company, Front Burner Brands. The first restaurant opened in Tampa in 2010 and the first franchise deals, for Orlando, followed in 2012.
A small chain: restaurants around Tampa, in northern Virginia, Georgia, Charlotte and Albuquerque, plus airport branches and a food truck.
Not affiliated with Burger 21. Trademarks belong to their owners. The photo shows my home version, not the restaurant’s product.