Juicy Monterey Jack Burgers with Balsamic Onion Jam and Crispy Potato Wedges

There are countless burger recipes out there, but this one truly stands out. Imagine a perfectly seasoned beef patty topped with oozy, melty Monterey Jack cheese, nestled in a soft potato bun with a sweet and tangy balsamic onion jam. Add a smear of garlicky mayo and a side of crispy oven-baked potato wedges and you’ve got a meal that’s pure comfort.

This recipe is all about big flavors and satisfying textures. The onion jam is cooked low and slow until caramelized and jammy, then brightened with balsamic vinegar. The garlic mayo adds a creamy kick, while the wedges are seasoned with a special fry seasoning for extra crunch. Whether it’s a weeknight dinner or a weekend treat, these burgers are sure to 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. 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. (If onion starts 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 mayonnaise with a pinch of minced 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 until browned, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan until cheese melts and patties reach desired doneness.
6. Halve buns and toast until golden. Spread cut sides of 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 type of cheese?

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

What can I use instead of fry seasoning?

You can make your own by mixing paprika, garlic powder, onion powder, salt and pepper.

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 before serving.