Ultimate Cheeseburgers with Balsamic Onion Jam and Crispy Zucchini

There are countless burger recipes out there, but this one truly stands out. Imagine a juicy beef patty topped with oozy, melted Monterey Jack cheese and a sweet-tangy balsamic onion jam, all nestled in a toasted potato bun. It’s a flavor combination that hits every note: savory, creamy, sweet and tangy.

But that’s not all-we’re serving these burgers with a side of crispy panko-crusted zucchini wedges. They’re baked to golden perfection, offering a satisfying crunch and a dose of veggies. This meal is sure to become a family favorite, bringing everyone to the table with smiles all around.

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Ingredients

0.5 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with the rack in the upper position. Wash and dry all produce. Mince or grate the garlic until you have ½ teaspoon (save the remaining clove for another use). Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch sections, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, combine 3 tablespoons of mayonnaise with as much of the minced garlic as you like (start with a pinch and add more to taste). Season with salt and pepper. Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, tossing occasionally, until browned, about 8-10 minutes. Stir in the balsamic vinegar and 2 teaspoons of sugar. Continue cooking until the mixture becomes syrupy, 1-2 minutes more. Season with salt and pepper. Transfer the onion jam to a small bowl and set aside. Wipe out the pan.
4. While the onion cooks, toss the zucchini wedges with 1 tablespoon of the garlic aioli in a medium bowl until evenly coated. Add the panko breadcrumbs, dried oregano and a generous pinch of salt and pepper. Toss until the crumbs stick to the zucchini (it’s okay if not all crumbs adhere). Spread the zucchini in a single layer on a lightly oiled baking sheet. Bake until the panko is golden brown, about 15 minutes, tossing halfway through.
5. Heat another drizzle of oil in the same pan over medium-high heat. Shape the ground beef into 4 patties, making them slightly wider than the buns. Season both sides with salt and pepper. Cook the patties until they reach your desired doneness, about 3-5 minutes per side. Sprinkle the Monterey Jack cheese evenly over the patties. Cover the pan and cook until the cheese melts, about 1 minute.
6. While the patties cook, split the potato buns in half and place them on a baking sheet. Toast in the oven until golden, about 3 minutes. Spread ketchup and the remaining garlic aioli on the cut sides of the buns. Place a cheesy patty on each bun bottom, then top with as much onion jam as you like. Close the burgers and serve with the crispy zucchini wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with other melting cheeses like cheddar, provolone or mozzarella for a different flavor.

Can I make the onion jam ahead of time?

Absolutely! The balsamic onion jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.

Can I grill the burgers instead of pan-frying?

Yes, you can grill the patties over medium-high heat for about 4-5 minutes per side. Add the cheese during the last minute of grilling and cover to melt.