Melty Monterey Jack Burgers with Zucchini Fries

Updated at: Thu, 17 Aug 2023 12:50:06 GMT

Step 1

Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ½ tsp. Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

Step 2

In a small bowl, mix together 3 TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

Step 3

Heat a large drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 2 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in a small bowl.

Step 4

While onions are cooking, toss together zucchini and 1 TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly-oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick

Step 5

Wash out pan you cooked onions in. Heat a large drizzle of oil in same pan over medium-high heat. Shape meat into four 4-inch-wide patties. Season all over with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each with Monterrey jack cheese. Cover pan until cheese melts, about 1 minute.

Step 6

While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and remaining aioli. Top each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.

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