Monterey Jack Burger with Balsamic Onion Jam and Garlic Mayo

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

This recipe is all about big flavors and simple techniques. The onion jam comes together quickly, the patties are cooked to perfection and the wedges are baked until golden. Whether it’s a weeknight dinner or a weekend cookout, this burger will become a favorite.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. 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 (use 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 and 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 another small bowl, combine mayonnaise with a pinch of minced garlic. Taste and add more garlic if desired. Season with salt and pepper.
5. Shape beef into two equal-sized patties (four for 4 servings); 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 pan to melt cheese and finish cooking, 1-2 minutes.
6. Halve buns and toast until golden. Spread cut sides of toasted buns with ketchup and 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 instead of Monterey Jack?

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

How do I make the onion jam ahead of time?

The onion jam can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Can I grill the patties instead of pan-frying?

Absolutely! Grill the patties over medium-high heat for about 4-5 minutes per side, then add cheese during the last minute.