Monterey Jack Burger with Balsamic Onion Jam and Crispy Zucchini Fries

This isn’t just any burger-it’s a juicy, cheesy masterpiece topped with a sweet and tangy balsamic onion jam that takes every bite to the next level. The star of the show is the melty Monterey Jack cheese that oozes over perfectly seasoned beef patties, all nestled in a soft toasted potato bun.

On the side, you’ll get your crunch fix with oven-baked zucchini fries coated in panko and oregano. They’re crispy, golden and a fun way to sneak in some veggies. Whether it’s game day or a weeknight dinner, this burger and fries combo is sure to satisfy.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

16 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 jar KetchupView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Wash and dry all produce. Mince or grate the garlic until you have about ½ teaspoon. Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch-long pieces, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, mix together 3 tablespoons of mayonnaise (you’ll have extra) and as much of the minced garlic as you like. Season with salt and pepper to make a garlic aioli. Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, about 8-10 minutes. Stir in the balsamic vinegar and 2 teaspoons of sugar. Continue cooking until the mixture becomes syrupy, 1-2 minutes more. Season with salt and pepper. Transfer the onion jam to a small bowl and set aside.
4. While the onions cook, toss the zucchini wedges with 1 tablespoon of the garlic aioli in a medium bowl until evenly coated. Add the panko breadcrumbs, dried oregano and a generous pinch of salt and pepper. Toss so the crumbs stick to the zucchini (it’s okay if not all crumbs adhere). Spread the coated zucchini in a single layer on a lightly oiled baking sheet. Bake until the panko is golden brown, about 15 minutes, tossing halfway through.
5. Wipe out the pan you used for the onions. Heat another drizzle of vegetable oil in the same pan over medium-high heat. Shape the ground beef into four 4-inch-wide patties. Season both sides with salt and pepper. Cook the patties until they reach your desired doneness, about 3-5 minutes per side. During the last minute of cooking, top each patty with shredded Monterey Jack cheese. Cover the pan and let the cheese melt, about 1 minute.
6. While the burgers cook, split the potato buns in half and place them on a baking sheet. Toast in the oven until golden, about 3 minutes. Spread the cut sides of each bun with ketchup and the remaining garlic aioli. Place a cheesy burger on each bun and top with as much balsamic onion jam as you like. Serve immediately with the crispy zucchini fries on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

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

Can I make 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.

How do I keep the zucchini fries from getting soggy?

Make sure to spread them in a single layer on the baking sheet and avoid overcrowding. Tossing halfway through baking also helps them crisp up evenly.