Loaded Cheeseburgers with Balsamic Onion Jam and Crispy Zucchini

These loaded cheeseburgers are the ultimate comfort food, featuring juicy beef patties smothered in oozy Monterey Jack cheese and a sweet-tangy balsamic onion jam. A smear of garlic mayo on toasted potato buns takes them over the top.

On the side, crispy breaded zucchini wedges offer a crunchy, veggie-packed companion. Perfect for a satisfying dinner that feels like a treat.

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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. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Mince or grate 1 clove garlic (use other as you like). Halve, peel and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut halves into thin wedges.
2. In a small bowl, stir together mayonnaise and as much garlic as you like (start with a pinch and add more from there). Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until caramelized, 8-10 minutes. Stir in vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.
4. While onion cooks, toss together zucchini and ½ TBSP garlic mayo in a medium bowl until wedges are evenly coated. Add ¼ cup panko (we sent more), oregano and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.
5. Wash out and dry pan you cooked onion in. Heat a drizzle of oil in it over medium-high heat. Shape beef into two patties. Season all over with salt and pepper. Add to pan and cook until patties almost reach desired doneness, 3-5 minutes per side. Top each with cheese. Cover pan to melt cheese and allow patties to finish cooking, about 1 minute.
6. Split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with cheddar, provolone or any good melting cheese.

How do I make the onion jam ahead of time?

The 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 bake the zucchini instead of frying?

Yes, the recipe already bakes the zucchini. For extra crispiness, you can broil for the last minute.