Monterey Jack Burgers 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 topped with oozy, melty Monterey Jack cheese and a sweet-tangy balsamic onion jam. It’s a flavor combination that takes the classic burger to new heights.

And because we believe in balance, we’re serving these patties with crispy breaded zucchini wedges on the side. They’re crunchy, flavorful and a great way to sneak in some veggies. Get ready for a burger experience that’s anything but ordinary.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red 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. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Mince or grate 1 clove garlic. Halve, peel and thinly slice the red onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut halves into thin wedges.
2. In a small bowl, stir together mayonnaise and as much garlic as you like (start with a pinch and add more from there). Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until caramelized, 8-10 minutes. Stir in balsamic vinegar and 1 teaspoon sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.
4. While onion cooks, toss together zucchini and ½ tablespoon of the garlic aioli in a medium bowl until wedges are evenly coated. Add ¼ cup panko breadcrumbs, dried oregano and a large pinch of salt and pepper; toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden brown, about 15 minutes, tossing halfway through. (It’s OK if not all the breadcrumbs stick.)
5. Wash out and dry the pan used for the onion. Heat a drizzle of oil in it over medium-high heat. Shape ground beef into two patties. Season all over with salt and pepper. Add to pan and cook until patties almost reach desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack cheese. Cover the pan to melt the cheese and allow patties to finish cooking, about 1 minute.
6. Split potato buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and remaining aioli to taste. Fill each bun with a patty and as much onion jam as you like. Serve with crispy zucchini 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 white cheddar for a similar melt.

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 make this recipe gluten-free?

Use gluten-free panko breadcrumbs and gluten-free buns. Ensure all other ingredients are certified gluten-free.