Monterey Jack Bacon Burgers with Onion Jam and Garlic Mayo

There are countless burger recipes out there, but this one truly stands out. Imagine a juicy beef patty crowned with oozy Monterey Jack cheese, crispy bacon and a sweet-tangy balsamic onion jam. Add a smear of garlic mayo on a toasted potato bun and you’ve got a burger that’s hard to beat. And because no great burger is complete without a side, we’re serving it with seasoned oven fries.

This recipe is perfect for a weekend dinner or when you’re craving something indulgent yet homemade. The combination of flavors and textures-from the creamy cheese to the smoky bacon and the jammy onions-creates a symphony in every bite. Plus, the potato wedges are a cinch to make and pair beautifully with the burger.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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. While potatoes roast, heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
4. 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. Tip: If onion begins to brown 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. Turn off heat; transfer to a small bowl. Wash out pan (use pan used for bacon here).
5. In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more from there if desired). Season with salt and pepper.
6. Form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
7. 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. Top patties with chopped bacon along with onion jam.

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 if I don't have balsamic vinegar?

You can use red wine vinegar or apple cider vinegar mixed with a little sugar as a substitute.

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.