Stephen Montoya
By the time you catch up with local food truck entrepreneur Christopher Rasmussen, he’s already two steps ahead. Last time we saw him, he was spinning sugar into gold, slinging waffle pops from his wildly popular food truck, Mama Lama Sweets. But even then, he had an eye on something more. Not just a pivot — more like an expansion. A whole new game.
Enter Monkeyshines, Rasmussen’s latest venture: a no-frills, all-flavor smash burger operation built for the food truck scene. And here’s the kicker—the menu is as stripped down as it gets.
- The Shines: 6 oz. of smashed brisket burger perfection, topped with American cheese, thinly sliced grilled onions, pickles, and a housemade sauce, all on a toasted bun.
- Monkeyshines Loaded Fries: A mountain of crispy fries smothered in smashed brisket cheeseburger bits, bacon, grilled onions, jalapeños, and that same addictive sauce.
- Lil’ Monkey: A mini version of The Shines, served with plain fries and ketchup. Because sometimes, simple is all you need.
So, why the shift from sweet to savory? It wasn’t a whim — it was an observation. Rasmussen had been watching crowds at food truck parks and festivals for years. He saw the lines. He saw the trends. And most importantly, he saw money on the table.
“I knew I could make a mean burger,” he says, leaning against the gleaming steel of his latest truck. “I’ve been in restaurants my whole life. And I noticed — when people don’t know what a waffle pop is, they walk right past you. But a burger? Everybody knows a burger.”
Stephen Montoya
That’s how it started. The truck itself? A stroke of luck. Rasmussen had been eyeing it for two years, sitting in the commissary lot, waiting for the right moment. When he finally pulled the trigger, it all came together at breakneck speed — a fresh logo, a custom wrap, health permits in hand. Less than two months from idea to reality.
And now? Monkeyshines is already carving out its spot in the Fort Worth food scene. HopFusion on Thursdays and Harris Hospital pop-ups. All leading up to a moment of truth: the Cowtown Burger Showdown, where Monkeyshines will go head-to-head with the best in the business.
But here’s the thing — Rasmussen isn’t just making burgers. He’s crafting a brand. A mood. A vibe. That extends all the way to the name, a playful nod to an old nickname from his dad. “He always called me Monkeyshines,” Rasmussen says with a grin. “It just felt right.”
Of course, Mama Lama is still running strong — now a two-truck operation, bouncing from TCU games to the Perot Museum to private events. But Rasmussen knows the power of options. “If you’re booking a big event, now I can say, ‘Hey, you want sweet? We got that. You want savory? We got that too.’ It’s a one-two punch.”
And the real question: Will the two worlds ever collide? Rasmussen laughs, shaking his head — because they already have. “We did this waffle breakfast sandwich—two layers of waffles, fried egg, bacon, Monkeyshines burger sauce. Total hit. We’re definitely bringing that back.”
The guy just gets it. Whether it’s a waffle pop or a smash burger, it’s about more than food. It’s about knowing what people want — sometimes before they even do.
And that? That’s how you build a legacy.
