Monterey Jack Bacon Burgers with Balsamic Onion Jam and Crispy Potato Wedges

Get ready for the ultimate burger experience: a juicy beef patty smothered in melted Monterey Jack cheese, topped with crispy bacon and a sweet-tangy balsamic onion jam. All piled onto a soft potato bun with a smear of garlic mayo and served alongside golden, seasoned potato wedges.

This recipe takes the classic burger to new heights with rich, savory flavors and a touch of sweetness from the caramelized onions. Perfect for a weekend dinner or a special treat, these burgers are sure to become a favorite.

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Ingredients

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

10 ounce Ground BeefView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Peel and mince or grate half the garlic clove (use all for 4 servings).
2. Toss the potato wedges on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on the top rack until browned and crispy, 20-25 minutes.
3. While the potatoes roast, heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out the pan.
4. Heat a drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. If the onion browns too quickly, add a splash of water. Stir in the balsamic vinegar and 1 teaspoon sugar (2 teaspoons for 4 servings). Continue cooking until the onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl and wash out the pan.
5. In another small bowl, combine the mayonnaise with a pinch of the minced garlic. Taste and add more garlic if desired. Season with salt and pepper.
6. Form the ground beef into two patties (four for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in the pan used for the onion over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack cheese and cover the pan to melt the cheese.
7. Halve the potato buns and toast them until golden. Spread the bottom buns with ketchup and the top buns with the garlic mayo. Fill the buns with the patties, top with the chopped bacon and as much onion jam as you like. Serve the potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute Monterey Jack with cheddar, provolone or pepper jack for a different flavor.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then dry them thoroughly. Toss with oil and seasoning and spread in a single layer on the baking sheet.

Can I prepare 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.