Monterey Jack Burgers with Balsamic Onion Jam and Garlic Mayo

These juicy beef burgers are piled high with melted Monterey Jack cheese, sweet-tangy balsamic onion jam and a creamy garlic mayo. Served with crispy oven-baked potato wedges and tender green beans, this is a burger night upgrade you’ll crave again and again.

The key is building layers of flavor: caramelized onions get a boost from balsamic vinegar and a touch of sugar, while the garlic mayo adds a punchy kick. The patties are cooked to perfection and topped with cheese that melts into every bite. Pair it all with seasoned potato wedges for a complete meal.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Chosen Foods MayoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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. If onion browns 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. Transfer to a small bowl. Wipe out pan.
4. In a second small bowl, combine mayo with a pinch of garlic (taste and add more if desired). Season with salt and pepper.
5. Form beef into two patties (four for 4 servings), each slightly wider than a bun. Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with Monterey Jack cheese; 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.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, provolone, mozzarella or cheddar work well as substitutes.

How do I make the onion jam ahead?

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 burgers instead?

Absolutely! Grill patties over medium-high heat for 3-5 minutes per side, adding cheese in the last minute.