Ultimate Cheeseburgers with Balsamic Onion Jam and Crispy Zucchini

There are countless burger recipes out there, but this one truly stands out. Imagine a juicy beef patty crowned with oozy, melted Monterey Jack cheese and a sweet-tangy balsamic onion jam. It’s a combination that hits all the right notes.

But we didn’t stop there. Alongside these irresistible burgers, we’re serving up crispy panko-crusted zucchini wedges. They’re the perfect crunchy side that adds a dose of veggies to your meal. Get ready for a burger experience that’s both indulgent and satisfying.

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Ingredients

0.5 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F and adjust rack to upper position. Mince or grate garlic to get ½ teaspoon. Halve, peel and thinly slice the red onion. Cut zucchini into 3-inch sections, then halve each piece lengthwise and cut into thin wedges.
2. In a small bowl, mix 3 tablespoons mayonnaise with the minced garlic. Season with salt and pepper to taste. Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add sliced onion and cook, tossing occasionally, until browned, about 8-10 minutes. Stir in balsamic vinegar and 2 teaspoons sugar. Continue cooking until syrupy, 1-2 minutes. Season with salt and pepper. Transfer onion jam to a small bowl and set aside. Wipe out the pan.
4. In a medium bowl, toss zucchini wedges with 1 tablespoon of the garlic aioli until evenly coated. Add panko breadcrumbs, dried oregano and a pinch of salt and pepper. Toss until crumbs stick to the zucchini (it’s okay if not all stick). Spread on a lightly oiled baking sheet. Bake until panko is golden brown, about 15 minutes, tossing halfway through.
5. Heat another drizzle of oil in the same pan over medium-high heat. Shape ground beef into 4 patties, slightly wider than the buns. Season with salt and pepper. Cook patties until almost desired doneness, 3-5 minutes per side. Sprinkle evenly with Monterey Jack cheese. Cover the pan and cook until cheese melts, about 1 minute.
6. While patties cook, split potato buns in half and place on a baking sheet. Toast in the oven until golden, about 3 minutes. Spread ketchup and remaining garlic aioli on the buns. Assemble burgers with patties and onion jam. Serve with crispy zucchini on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with provolone, mozzarella or cheddar for a different flavor.

Can I make the onion jam ahead of time?

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

How do I make the zucchini extra crispy?

Ensure the zucchini is well-coated with the aioli and breadcrumbs and spread them in a single layer on the baking sheet. Avoid overcrowding for maximum crispiness.