Monterey Jack Cheeseburgers with Balsamic Onion Jam and Crispy Potato Wedges

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 garlicky mayo and you’ve got a burger that’s hard to beat. And because no great burger is complete without a side, we’re serving it with crispy, seasoned potato wedges straight from the oven.

This recipe is all about bold flavors and satisfying textures. The onion jam is a game-changer-caramelized red onions simmered with balsamic vinegar and a touch of sugar until jammy and rich. Paired with the creamy Monterey Jack and the crunch of toasted potato buns, every bite is pure bliss. Whether you’re cooking for a weeknight dinner or a weekend cookout, these burgers are sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView 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

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView 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 to 425°F. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Mince or grate 1 clove of garlic (2 cloves for 4 servings). Halve, peel and thinly slice the red onion.
2. Toss the potato wedges on a baking sheet with a drizzle of vegetable oil, half of the fry seasoning (use all for 4 servings), salt and pepper. Roast on the top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, 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 caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl and set aside. Wipe out the pan.
4. In a second small bowl, combine the mayonnaise and a pinch of the minced garlic. Taste and add more garlic if desired. Season with salt and pepper.
5. Shape the ground beef into two equal-sized patties (four patties for 4 servings). 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 almost to your desired doneness, 3-5 minutes per side. Top each patty with 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 with the patties and as much onion jam as you like. Serve the potato 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 similar melty texture.

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 cook the burgers on a grill instead?

Absolutely! Cook the patties over medium-high heat on a grill for the same amount of time, then top with cheese and cover to melt.