Monterey Jack Burgers with Balsamic Onion Jam and Garlic Mayo

These juicy beef burgers are loaded with flavor, featuring melted Monterey Jack cheese, a sweet and tangy balsamic onion jam and a creamy garlic mayo. Served alongside crispy seasoned potato wedges, this is a satisfying meal that’s perfect for any night of the week.

We’ve kept the preparation simple so you can focus on building the perfect burger. The onion jam adds a gourmet touch, while the garlic mayo brings everything together. Whether you’re cooking for family or friends, these burgers are sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges. In a bowl, toss the potato wedges with a drizzle of cooking oil, fry seasoning, salt and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
3. While the wedges bake, prepare the onion jam. Peel and thinly slice the onion. In a small skillet, heat a little oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Stir in the balsamic vinegar and sugar, then continue cooking for 2-3 minutes until the mixture thickens slightly. Season with salt and pepper, then transfer to a bowl.
4. Make the garlic mayo. Mince the garlic clove. In a small bowl, combine the mayonnaise, minced garlic and a pinch of salt. Stir well and set aside.
5. Form the ground beef into two equal patties, about 1/2-inch thick. Season both sides with salt and pepper. Heat a grill pan or skillet over medium-high heat and add a little oil. Cook the patties for 4-5 minutes per side for medium or to your desired doneness. During the last minute of cooking, top each patty with Monterey Jack cheese and cover the pan to melt the cheese.
6. Toast the potato buns in the oven or in a dry skillet until lightly golden.
7. Assemble the burgers: Spread garlic mayo on the bottom half of each bun. Place a cheese-topped patty on top, then spoon the onion jam over the cheese. Close with the top bun.
8. Serve the burgers with the crispy 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 without balsamic vinegar?

You can use red wine vinegar or apple cider vinegar mixed with a little brown sugar as a substitute.

Can I cook the potato wedges in an air fryer?

Absolutely! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.