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 sweet-tangy balsamic onion jam and a smear of garlicky mayonnaise-all nestled in a soft potato bun. It’s the kind of burger that satisfies every craving.

But we didn’t stop there. On the side, you’ll find crispy, golden breaded zucchini slices that are perfect for dipping or enjoying on their own. This meal brings together the best of comfort food and a dose of veggies, all in one unforgettable plate.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Slice the onion into thin rings. Cut the zucchini into ½-inch thick rounds. Mince the garlic.
3. In a small bowl, combine the mayonnaise and half of the minced garlic to make garlic mayo. Set aside.
4. In a separate bowl, toss the zucchini rounds with a drizzle of oil, salt and pepper. Coat each round with panko breadcrumbs, pressing gently to adhere. Place on one side of the prepared baking sheet.
5. In a medium bowl, combine the ground beef, dried oregano, remaining garlic, salt and pepper. Mix gently and shape into two patties, each about ½-inch thick.
6. Heat a skillet over medium-high heat. Cook the patties for 3-4 minutes per side for medium doneness. During the last minute, top each patty with Monterey Jack cheese and cover the skillet to melt the cheese.
7. While the patties cook, make the onion jam: In the same skillet (or a small saucepan), add a drizzle of oil and cook the onion slices over medium heat until softened and lightly caramelized, about 5-7 minutes. Stir in the balsamic vinegar and ketchup and cook for another 1-2 minutes until jammy. Season with salt and pepper.
8. Place the potato buns on the baking sheet with the zucchini and toast in the oven for 2-3 minutes until lightly golden.
9. Assemble the burgers: Spread garlic mayo on the bottom bun, add the cheesy patty, top with onion jam and close with the top bun.
10. Serve the burgers alongside the crispy breaded zucchini rounds.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

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

How do I make the zucchini extra crispy?

Make sure the zucchini slices are dry before coating and bake them in a single layer without overcrowding. A light spray of oil helps too.

Can I prepare 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.