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, melty Monterey Jack cheese and sweet-tangy balsamic onion jam. It’s a combination that takes the classic burger to new heights, delivering rich flavor in every bite. Plus, we’ve paired it with crispy panko-crusted zucchini fries for a satisfying crunch and a dose of veggies.

Whether you’re firing up the grill or cooking on the stovetop, these burgers are sure to become a favorite. The onion jam adds a gourmet touch, while the zucchini fries offer a healthier alternative to traditional fries. Get ready to impress your family and friends with this delicious, all-in-one meal.

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Ingredients

0.5 teaspoon 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

10 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Mince or grate garlic to get ½ teaspoon. Halve, peel and thinly slice the red onion. Cut zucchini into 3-inch sections, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, mix 3 tablespoons mayonnaise with the garlic. Season with salt and pepper to make a garlic aioli.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until nicely browned, 8-10 minutes, stirring occasionally. Stir in balsamic vinegar and 2 teaspoons sugar; cook until syrupy, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside. Wipe out the pan.
4. In a medium bowl, toss zucchini wedges with 1 tablespoon of the aioli until coated. Add panko, oregano and a pinch of salt and pepper; toss to coat (not all crumbs will stick). Spread on a lightly oiled baking sheet. Bake until panko is golden brown, about 15 minutes, tossing halfway through.
5. Heat a drizzle of oil in the same pan over medium-high heat. Shape beef into 4 patties, slightly wider than the buns. Season with salt and pepper. Cook until almost desired doneness, 3-5 minutes per side. Top with Monterey Jack cheese, cover and cook until cheese melts, about 1 minute.
6. Meanwhile, split buns and place cut-side up on a baking sheet. Toast in oven until golden, about 3 minutes. Spread ketchup and remaining aioli on buns. Assemble burgers with patties and onion jam. Serve with 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 a mild 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.

Can I grill the burgers instead of pan-frying?

Yes, cook the patties on a preheated grill over medium-high heat for about 4-5 minutes per side, then top with cheese and cover to melt.