Monterey Jack Burgers with Balsamic Onion Jam and Crispy Potato Wedges

There are countless burger recipes out there, but this one stands out. Imagine a juicy beef patty topped with oozy, melted Monterey Jack cheese and a sweet-tangy balsamic onion jam. Add a smear of garlic mayo on a toasted potato bun and you’ve got a burger that’s truly unforgettable.

But we didn’t stop there. On the side, you’ll find crispy oven-baked potato wedges seasoned with a special fry seasoning. This complete meal is perfect for a weeknight dinner or a weekend cookout. Let’s get cooking!

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Ingredients

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Peel and mince or grate half the garlic (all for 4 servings).
2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Tip: If onion begins to brown too quickly, add a splash of water. Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.
4. In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more from there if desired). Season with salt and pepper.
5. Form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
6. Halve buns and toast until golden. Spread bottom buns with ketchup. Spread top buns with garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potato wedges on the side.

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