Monterey Jack Burgers with Caramelized Onion Jam and Crispy Potato Wedges

There are countless burger recipes out there, but this one stands out thanks to oozy, melted Monterey Jack cheese and a sweet-tangy balsamic onion jam. Paired with crispy seasoned potato wedges and a quick garlic mayo, this is a burger night winner.

We’ve kept the steps simple so you can focus on building layers of flavor: caramelized onions, juicy patties and melty cheese. Serve with oven-baked wedges for a complete meal that’s sure to satisfy.

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Ingredients

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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 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. Turn off heat; transfer to a small bowl. Wash out pan.
4. In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more 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 the same pan over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
6. Halve buns and toast until golden. Spread bottom buns with ketchup. Spread top buns with 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 instead of Monterey Jack?

Yes, you can substitute with provolone, mozzarella or any good melting cheese.

How do I know when the burger patties are done?

Cook 3-5 minutes per side for medium; use a meat thermometer: 160°F for well done.

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 fridge.