Monterey Jack Cheeseburgers 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 crowned with oozy Monterey Jack cheese, piled high with sweet-tangy balsamic onion jam and slathered with garlicky mayo-all tucked into a soft potato bun. It’s the kind of burger that makes you close your eyes and savor every bite.

But we didn’t stop there. On the side, you’ll find crispy, crunchy breaded zucchini wedges that satisfy your craving for finger food while sneaking in a serving of vegetables. This meal is a complete crowd-pleaser, perfect for a casual dinner or a backyard cookout.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow 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 rack to top position and preheat oven to 450°F. Wash and dry all produce. Mince or grate 1 clove garlic. Halve, peel and thinly slice the onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, combine mayonnaise and as much minced garlic as you like (start with a pinch, taste and add more). Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until caramelized, 8-10 minutes. (If onion starts to brown too quickly, add a splash of water.) Stir in balsamic vinegar and 1 teaspoon sugar. Continue cooking until jammy, 1-2 minutes more. Season with salt and pepper. Transfer to a small bowl; wipe out the pan.
4. While onion cooks, in a medium bowl, toss zucchini with ½ tablespoon of the garlic mayo until evenly coated. Add panko, oregano and a large pinch of salt and pepper; toss so crumbs stick to the zucchini. Spread on a lightly oiled baking sheet. Bake, tossing halfway, until zucchini is tender and panko is golden, about 15 minutes.
5. Shape beef into two equal patties; season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack cheese. Cover the pan to melt the cheese and finish cooking, about 1 minute more.
6. Halve and toast the potato buns. Spread buns with ketchup and remaining garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with crispy zucchini on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with provolone, mozzarella or a mild cheddar for a similar melty texture.

How do I make the zucchini extra crispy?

Make sure the zucchini is dry before coating and spread the wedges in a single layer on the baking sheet without overcrowding.

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.