Monterey Jack Burgers 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, melty Monterey Jack cheese and sweet, tangy balsamic onion jam. Add a smear of garlic mayo on a soft potato bun and you’ve got a burger that’s hard to beat.

But we didn’t stop there. On the side, you’ll find crispy breaded zucchini wedges that are baked to golden perfection. They’re the perfect crunchy, veggie-packed companion to your burger. Get ready for a meal that’s both indulgent and satisfying.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat the oven to 450°F. Wash and dry all produce. Mince or grate the garlic clove. Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut the halves into thin wedges.
2. In a small bowl, combine the mayonnaise and as much 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 oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, 8-10 minutes. Stir in the balsamic vinegar and 1 teaspoon sugar. Continue cooking until 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, combine the zucchini wedges with ½ tablespoon of the garlic mayo in a medium bowl, tossing until evenly coated. Add the panko breadcrumbs, dried oregano and a large pinch of salt and pepper; toss so the crumbs stick to the zucchini (it’s okay if not all the breadcrumbs adhere). Spread the zucchini in a single layer on a lightly oiled baking sheet. Bake, tossing halfway through, until the panko is golden brown, about 15 minutes.
5. Shape the ground beef into two equal-sized patties; season all over with salt and pepper. Heat a drizzle of oil in the same pan used for the onion over medium-high heat. Add the patties and cook almost to your desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack cheese. Cover the pan to melt the cheese and let the patties finish cooking, about 1 minute.
6. Halve the potato buns and place them on another baking sheet. Toast in the oven until golden, about 3 minutes. Spread the buns with ketchup and the remaining garlic mayo (to taste). Fill each bun with a patty and as much onion jam as you like. 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 provolone, mozzarella or cheddar for a different flavor.

Can I make the onion jam ahead of time?

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

Can I grill the patties instead of pan-frying?

Yes, you can grill the patties over medium-high heat for about 3-5 minutes per side, then top with cheese and cover to melt.