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 crowned with oozy, melted Monterey Jack cheese, piled high with sweet and tangy balsamic onion jam and slathered with garlic mayo. It’s a flavor explosion in every bite.

But we didn’t stop there. On the side, you’ll find crispy, crunchy breaded zucchini wedges that are baked to golden perfection. They’re the perfect finger food to complement your burger, adding a dose of veg to your meal. Get ready to sink your teeth into the ultimate burger experience.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust the oven rack to the top position and preheat to 450°F. Wash and dry all produce. Mince or grate 1 clove 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 halves into thin wedges.
2. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, taste and add more if desired). Season with salt and pepper. Set aside.
3. Heat a drizzle of vegetable 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 starts to brown too quickly, add a splash of water.) Stir in the balsamic vinegar and 1 teaspoon sugar (2 teaspoons for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a 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 generous pinch of salt and pepper; toss so the crumbs stick to the zucchini (it’s okay if not all 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 over medium-high heat. Add the patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack cheese. Cover the pan to melt the cheese and allow patties to finish cooking, 1-2 minutes.
6. Halve the potato buns and toast 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 crispy zucchini 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 your favorite melting cheese.

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.

How do I keep the breading on the zucchini from falling off?

Make sure the zucchini is well-coated with the garlic mayo before adding the panko. Press the breadcrumbs gently to help them adhere.