Monterey Jack Cheeseburgers with Balsamic Onion Jam and Crispy Zucchini

There are countless burger recipes out there, but this one truly stands out. Imagine a juicy beef patty topped with oozy, melted Monterey Jack cheese, a generous spoonful of sweet and tangy balsamic onion jam and a smear of garlicky mayo-all nestled in a soft toasted bun. It’s a flavor combination that hits every note.

But that’s not all. On the side, you get crispy, golden breaded zucchini wedges that are baked to perfection. They’re the perfect crunchy finger food to complement the rich burger. Whether you’re cooking for a weeknight dinner or a casual gathering, these burgers are sure to impress.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView 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

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Mince or grate 1 clove of garlic (2 cloves for 4 servings). Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut the halves into thin wedges.
2. In a small bowl, combine the mayonnaise and as much minced garlic as you like (start with a pinch, then taste and add more if desired). Season with salt and pepper. Set aside.
3. 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. (Tip: If the onion starts to brown too quickly, add a splash of water.) Stir in the balsamic vinegar and 1 teaspoon of sugar (2 teaspoons for 4 servings). Continue cooking until the onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off the heat and transfer the onion jam to a second small bowl. Wipe out the pan.
4. Meanwhile, in a medium bowl, toss the zucchini wedges with ½ tablespoon of the garlic mayo (1 tablespoon for 4 servings) until evenly coated. Add the panko breadcrumbs, dried oregano and a big pinch of salt and pepper; toss so the crumbs stick to the zucchini. (It’s okay if not all the breadcrumbs stick.) Spread the zucchini in a single layer on a lightly oiled baking sheet. Bake, tossing halfway through, until the panko is golden brown, 14-16 minutes.
5. Shape the ground beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in the same pan used for the onion over medium-high heat. Add the patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with shredded Monterey Jack cheese. Cover the pan to melt the cheese and let the patties finish cooking, 1-2 minutes.
6. Halve the potato buns and toast them until golden. Spread the toasted buns with ketchup and garlic mayo to taste. Fill each bun with a patty and as much onion jam as you like. Serve the burgers with the crispy zucchini wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with provolone, mozzarella or a mild cheddar for a different flavor.

How do I make the onion jam ahead of time?

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 grill the burgers instead of pan-frying?

Absolutely! 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.