Monterey Jack Cheeseburgers with Balsamic Onion Jam and Crispy Potato Wedges

There are countless burger recipes out there, but this one stands out with its oozy, melted Monterey Jack cheese and sweet-tangy balsamic onion jam. Paired with crispy seasoned potato wedges, it’s a complete meal that hits all the right notes.

These cheeseburgers are simple to prepare and packed with flavor. The garlic mayo adds a creamy kick, while the homemade onion jam brings a touch of sweetness. Perfect for a weeknight dinner or a casual gathering.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView 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

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

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. Cut the potatoes into ½-inch thick wedges. Toss them with a drizzle of oil, half the fry seasoning, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes bake, peel and thinly slice the red onion. Heat a small pan over medium heat with a little oil. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Stir in the balsamic vinegar and cook for another 2 minutes until jammy. Season with salt and pepper. Set aside.
3. In a small bowl, combine the mayonnaise, ketchup and minced garlic. Mix well to make the garlic mayo. Set aside.
4. Divide the ground beef into two equal portions and shape into patties slightly larger than the buns. Season both sides with salt and pepper.
5. Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes per side for medium doneness. In the last minute of cooking, top each patty with Monterey Jack cheese and cover to melt.
6. Toast the potato buns on the grill or in a toaster until lightly golden.
7. Assemble the burgers: spread garlic mayo on the bottom bun, place the patty with melted cheese, top with balsamic onion jam and close with the top bun.
8. Serve the burgers with the crispy potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute Monterey Jack with cheddar, provolone or your favorite melting cheese.

How do I make the onion jam ahead?

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

Can I bake the patties instead of pan-frying?

Yes, you can bake the patties at 400°F for about 10-12 minutes, flipping halfway, until cooked through.