Monterey Jack Burgers with Balsamic Onion Jam and Garlic Mayo

There are countless burger recipes out there, but this one stands out with its oozy, melted Monterey Jack cheese and sweet, tangy balsamic onion jam. Paired with a simple garlic mayo and crispy seasoned potato wedges, it’s a complete meal that’s sure to impress.

These burgers are all about layering flavors and textures: the savory beef patty, the rich melted cheese, the jammy onions and the creamy garlic mayo all come together on a soft potato bun. The oven-baked wedges on the side are the perfect crunchy counterpart.

Log in to save recipes and build weekly shopping lists.

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. Adjust oven rack to top position and preheat 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 (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; 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 a second small bowl, combine mayonnaise with a pinch of minced garlic. Taste and add more garlic if desired. Season with salt and pepper.
5. Form beef into two patties (four for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties; cook until browned, 3-5 minutes per side. In the last 1-2 minutes, top each patty with Monterey Jack cheese; cover pan until cheese melts and patties reach desired doneness.
6. Halve buns and toast until golden. Spread cut sides 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?

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 the refrigerator. 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, adding cheese in the last minute.