Monterey Jack Burgers with Balsamic Onion Jam and Crispy Zucchini Fries

There are countless burger recipes out there, but this one stands out thanks to its oozy Monterey Jack cheese and sweet-tangy balsamic onion jam. It’s a combination that takes the classic burger to new heights. Plus, we’re serving it with crispy zucchini fries on the side, so you get that satisfying crunch along with some extra veggies.

These burgers are perfect for a weekend cookout or a fun weeknight dinner. The onion jam adds a gourmet touch, while the zucchini fries are a healthier alternative to traditional fries. Get ready to sink your teeth into a truly memorable meal!

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce. Mince or grate the garlic until you have ½ teaspoon (you’ll have a clove left over). Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch long sections, then halve each piece lengthwise. Cut each half into thin wedges.
2. In a small bowl, mix together 3 tablespoons mayonnaise and as much of the minced garlic as you like (start with a pinch and add more to taste). Season with salt and pepper. Set aside.
3. Heat a large drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook until nicely browned, 8-10 minutes, stirring occasionally. Stir in the balsamic vinegar and 2 teaspoons 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. Wipe out the pan.
4. While the onion cooks, 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 that the crumbs stick to the zucchini (it’s okay if not all the breadcrumbs adhere). Spread the 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. Heat another drizzle of oil in the same pan over medium-high heat. Divide the ground beef into 4 equal portions and shape into patties slightly wider than the buns. Season both sides with salt and pepper. Cook the patties until they reach your desired doneness, 3-5 minutes per side. Top each patty with shredded Monterey Jack cheese. Cover the pan and cook until the cheese melts, about 1 minute.
6. While the burgers cook, split the potato buns in half and place them cut-side up on a baking sheet. Toast in the oven until golden, about 3 minutes. Spread the remaining garlic aioli on the bottom buns and ketchup on the top buns. Place a burger patty on each bottom bun, then top with as much onion jam as you like. Close the burgers and serve with the zucchini fries on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a similar melty effect.

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 an airtight container in the refrigerator. Reheat gently before serving.

Can I bake the zucchini fries instead of frying?

Yes, this recipe already bakes the zucchini fries. They come out crispy and delicious without the need for deep frying.