Monterey Jack Burger with Balsamic Onion Jam and Garlic Mayo

There’s nothing quite like a homemade burger that’s packed with flavor and topped with melty cheese. This recipe features juicy beef patties crowned with Monterey Jack cheese, a sweet and tangy balsamic onion jam and a simple garlic mayo that adds a creamy kick. Served alongside crispy seasoned potato wedges, it’s a complete meal that will satisfy your burger cravings.

The key to this dish is the onion jam-slow-cooked until caramelized and finished with balsamic vinegar for depth. The garlic mayo comes together in minutes and the potato wedges roast to perfection in the oven. Whether it’s a weeknight dinner or a weekend treat, these burgers are sure to impress.

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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

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Chosen Foods MayoView 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. 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. 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.
4. In a second small bowl, combine Chosen Foods Mayo with a pinch of garlic (taste and add more from there if desired). Season with salt and pepper.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use a different cheese?

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

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 patties instead of pan-frying?

Yes, you can bake the patties on a parchment-lined baking sheet at 425°F for about 10-12 minutes, flipping halfway. Add cheese in the last 2 minutes.