Monterey Jack Cheeseburgers with Balsamic Onions and Zucchini Fries

These Monterey Jack cheeseburgers layer savory beef patties with melty cheese, tangy-sweet balsamic red onions, ketchup and soft toasted brioche buns.

Instead of traditional fries, zucchini wedges get coated with garlic aioli, panko and oregano, then baked until golden for a lighter, crunchy side.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450 degrees F. Mince or grate the garlic. Halve, peel and thinly slice the red onion. Cut the zucchini in half lengthwise and crosswise, then slice it into thin fry-shaped wedges.
2. In a small bowl, stir together the mayonnaise and as much garlic as you like, starting with about 1/4 teaspoon. Season the garlic aioli with salt and pepper.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion and cook, tossing occasionally, until lightly caramelized, 8 to 10 minutes.
4. Add the balsamic vinegar and sugar to the onions. Cook until the mixture is reduced and syrupy. Season with salt and pepper, then transfer to a small bowl and set aside.
5. While the onions cook, place the zucchini wedges in a medium bowl. Toss with 1/2 tablespoon of the garlic aioli, the panko breadcrumbs, dried oregano and a generous pinch of salt and pepper.
6. Spread the zucchini on a lightly oiled baking sheet. Bake for 12 to 15 minutes, flipping once, until golden brown. Some breadcrumbs may fall off during baking.
7. Wash out the pan used for the onions. Heat another drizzle of olive oil in the pan over medium-high heat. Form the ground beef into 2 patties and season both sides with salt and pepper.
8. Cook the patties for 3 to 5 minutes per side, until almost cooked to your preferred doneness. Top each patty with Monterey Jack cheese, cover the pan and let the cheese melt, about 1 minute.
9. Meanwhile, split the brioche buns and toast them in the oven for 3 to 4 minutes.
10. Spread ketchup on the toasted buns. Add the cheeseburgers and top with as much balsamic red onion as you like. Serve with the zucchini fries and any remaining ketchup or garlic aioli for dipping.

Recipe Tips

FAQ

How much garlic should I use in the aioli?

Start with about 1/4 teaspoon of minced or grated garlic, then add more if you want a stronger garlic flavor.

Why did some panko fall off the zucchini fries?

That is expected. The panko coating is light, so some crumbs may fall off when you toss or flip the zucchini.

Can I use the balsamic onions as a burger topping only?

Yes. Add as much or as little of the balsamic red onion topping as you like when assembling the burgers.