Monterey Jack Cheeseburgers with Balsamic Onions and Crispy Zucchini

These Monterey Jack cheeseburgers bring together savory beef patties, gooey cheese and a glossy balsamic red onion topping that adds just the right mix of sweetness and tang.

On the side, zucchini wedges get coated with garlic mayo, panko and oregano, then baked until crisp and golden for a crunchy vegetable side.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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

3 teaspoon 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. Wash and dry the produce. Preheat the oven to 450°F. Mince or grate the garlic until you have about 1/4 teaspoon. Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch pieces, halve each piece lengthwise, then slice into thin wedges.
2. In a small bowl, mix the mayonnaise with as much minced garlic as you like. Season with salt and pepper to make a garlic mayo.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, tossing occasionally, until softened and caramelized, 8 to 10 minutes.
4. Stir the balsamic vinegar and sugar into the onions. Cook until the mixture turns glossy and syrupy, 1 to 2 minutes more. Season with salt and pepper, then transfer to a small bowl.
5. While the onions cook, place the zucchini wedges in a medium bowl. Toss with 1/2 tablespoon of the garlic mayo until evenly coated. Add the panko breadcrumbs, dried oregano and a generous pinch each of salt and pepper. Toss until the crumbs cling to the zucchini.
6. Spread the coated zucchini on a lightly oiled baking sheet. Bake until the panko is golden, about 15 minutes, tossing halfway through.
7. Wash and dry the pan used for the onions. Heat another drizzle of vegetable oil over medium-high heat. Shape the ground beef into two patties and season all over with salt and pepper.
8. Cook the patties in the pan until nearly done to your liking, 3 to 5 minutes per side. Top each patty with Monterey Jack cheese, then cover the pan and cook about 1 minute more, until the cheese melts and the burgers finish cooking.
9. Split the potato buns and place them on another baking sheet. Toast in the oven until golden, about 3 minutes.
10. Spread the cut sides of the buns with ketchup and the remaining garlic mayo. Add the cheeseburgers, spoon on as much balsamic onion topping as you like, close the buns and serve with the crispy zucchini fries.

Recipe Tips

FAQ

Can I grill the burgers instead of cooking them in a pan?

Yes. Heat the grill to high, cook the patties for 3 to 5 minutes per side, then top with Monterey Jack and cover the grill briefly to melt the cheese.

Can the buns be toasted on the grill?

Yes. Split the buns and toast them on the grill until golden, about 3 minutes.

Why are some breadcrumbs falling off the zucchini?

That is expected. The garlic mayo helps the panko stick, but not every crumb will adhere; the zucchini will still bake up with a crisp coating.