Ultimate Monterey Jack Cheeseburgers with Balsamic Onion Jam and Crispy Zucchini

There’s something irresistible about a perfectly cooked burger topped with oozy, melted cheese and a sweet-tangy jam. This recipe takes it to the next level with a rich balsamic onion jam and a creamy garlic mayo that adds just the right kick. And because no great burger meal is complete without a crispy side, we’re serving up crunchy breaded zucchini wedges that are baked to golden perfection.

Whether you’re firing up the stove for a weeknight dinner or impressing guests at a backyard cookout, these burgers deliver big flavor with minimal fuss. The combination of savory beef, nutty Monterey Jack and the slightly sweet, caramelized onions creates a symphony of tastes and textures that will have everyone reaching for seconds.

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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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon 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. Preheat the oven to 450°F (230°C) and adjust a rack to the upper position. Wash and dry all produce. Mince or grate 1 garlic clove. Halve, peel and thinly slice the red onion. Cut the zucchini into 3-inch pieces, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, combine the mayonnaise with the minced garlic to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, 8-10 minutes. If the onion starts to brown too quickly, add a splash of water. Stir in the balsamic vinegar and 1 teaspoon sugar. Continue cooking until the mixture becomes jammy, 1-2 minutes more. Season with salt and pepper. Transfer the onion jam to a small bowl and set aside. Wipe out the pan.
4. In a medium bowl, toss the zucchini wedges with ½ tablespoon of the garlic mayo until evenly coated. Add the panko breadcrumbs, dried oregano and a generous pinch of salt and pepper; toss until the crumbs stick to the zucchini (it’s okay if some crumbs remain loose). Spread the zucchini in a single layer on a lightly oiled baking sheet. Bake, tossing halfway through, until the panko is golden brown, about 15 minutes.
5. While the zucchini bakes, shape the ground beef into two equal-sized patties. 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, then cover the pan to melt the cheese, about 1 minute more.
6. Halve the potato buns and place them cut-side up on a second baking sheet. Toast in the oven until golden, about 3 minutes. Spread the buns with ketchup and the remaining garlic mayo to taste. Assemble the burgers: place a patty on each bun bottom, top with as much onion jam as you like and close with the bun top. Serve the crispy zucchini wedges alongside.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes! Monterey Jack melts beautifully, but you can substitute with cheddar, provolone or pepper jack for a different flavor.

Can I make the onion jam ahead of time?

Absolutely. The balsamic onion jam can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

How do I keep the breaded zucchini from getting soggy?

Bake the zucchini on a wire rack set over the baking sheet to allow air circulation and serve immediately after baking.