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 and a sweet-tangy balsamic onion jam. Add a smear of garlic mayo on a soft potato bun and you’ve got a burger that’s hard to beat.

But that’s not all-this meal comes with a side of crispy, breaded zucchini wedges. They’re baked to golden perfection, giving you that satisfying crunch along with a serving of vegetables. Whether it’s a weeknight dinner or a weekend cookout, this recipe is sure to become a favorite.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to upper position and preheat to 450°F. Wash and dry all produce. Mince or grate 1 clove garlic. Halve, peel and thinly slice the red onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, combine 3 tablespoons mayonnaise with the minced garlic. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium heat. Add sliced onion and cook, tossing occasionally, until browned, 8-10 minutes. Stir in 2 tablespoons balsamic vinegar and 2 teaspoons sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Transfer to a small bowl and set aside. Wipe out the pan.
4. In a medium bowl, toss zucchini wedges with ½ tablespoon of the garlic mayo until evenly coated. Add panko, oregano and a generous pinch of salt and pepper; toss so crumbs stick (it’s okay if not all adhere). Spread on a lightly oiled baking sheet. Bake, tossing halfway through, until panko is golden brown, about 15 minutes.
5. Heat a drizzle of oil in the same pan over medium-high heat. Shape beef into 4 patties, slightly wider than the buns. Season with salt and pepper. Cook until almost desired doneness, 3-5 minutes per side. Sprinkle patties evenly with Monterey Jack cheese. Cover pan and cook until cheese melts, about 1 minute.
6. While patties cook, split buns and place on a second baking sheet. Toast in oven until golden, about 3 minutes. Spread ketchup and remaining garlic mayo on buns. Fill each with a patty and top with onion jam. Serve with crispy zucchini on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with provolone, mozzarella or white cheddar for a similar melt.

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.

Is there a way to make the zucchini extra crispy without deep frying?

Baking at a high temperature (450°F) and tossing halfway through ensures even crispiness. You can also broil for the last minute for extra crunch.