Juicy Monterey Jack Burgers with Balsamic 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 sweet-tangy balsamic onion jam. Paired with crispy seasoned potato wedges, it’s a complete meal that hits all the right notes.

These burgers are simple to prepare and packed with flavor. The onion jam adds a rich, caramelized sweetness that complements the savory beef and creamy cheese. A quick garlic mayo brings everything together, making each bite irresistible.

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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. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Peel and mince or grate half the garlic clove (use all for 4 servings).
2. On a baking sheet, toss the potato wedges with a drizzle of oil, half the fry seasoning (all for 4 servings), salt and pepper. Spread in a single layer. Roast on the top rack until golden and crispy, 20-25 minutes.
3. While the potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. If the onion browns too quickly, add a splash of water. Stir in the balsamic vinegar and 1 teaspoon sugar (2 teaspoons for 4 servings). Continue cooking until the onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl. Wipe out the pan.
4. In another small bowl, combine the mayonnaise with a pinch of minced garlic. Taste and add more garlic if desired. Season with salt and pepper. Set aside.
5. Form the ground beef into 2 patties (4 for 4 servings), each slightly wider than the burger buns. Season both sides with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the patties and cook until browned, 3-5 minutes per side. During the last 1-2 minutes, top each patty with Monterey Jack cheese. Cover the pan until the cheese melts and the patties reach your desired doneness.
6. Halve the potato buns and toast them until golden. Spread the cut sides with ketchup and garlic mayo to taste. Assemble the burgers with the patties and as much onion jam as you like. Serve with the crispy 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 like cheddar or gouda.

How do I make the onion jam ahead of time?

The onion jam can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Can I bake the potato wedges instead of frying?

Yes, the recipe already calls for baking the wedges. For extra crispiness, flip them halfway through roasting.