HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMelty Monterey Jack Burgers
Melty Monterey Jack Burgers

Melty Monterey Jack Burgers

with Red Onion Jam and Zucchini Fries

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There are a lot of burger recipes out there, we know. But we like to think that this is the burger that tops all burgers, thanks to oozy, melty Monterey jack cheese and jammy balsamic onions. Oh, and we should mention that this patty comes with zucchini fries on the side, so you can get your fix of crispy, crunchy finger foods and a dose of veg all in one.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 unit

Red Onion

1 unit


1.5 tablespoon



2 tablespoon

Balsamic Vinegar

¼ cup

Panko Breadcrumbs


1 teaspoon

Dried Oregano

10 ounce

Ground Beef

½ cup

Monterey Jack Cheese


2 unit

Potato Buns

(ContainsEggs, Wheat, Milk, Soy)

2 tablespoon


Not included in your delivery

3 teaspoon

Vegetable Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat49 g
Saturated Fat18 g
Carbohydrate67 g
Sugar17 g
Dietary Fiber6 g
Protein43 g
Cholesterol130 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees (if you’d like to grill the burgers and buns, heat your grill to high, too). Mince or grate garlic until you have ¼ tsp (you will have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.


In a small bowl, stir together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.


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


While onion cooks, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add ¼ cup panko (we sent more), 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.


Wash out and dry pan you cooked onion in. Heat a drizzle of oil in it over medium-high heat (skip if grilling). Shape beef into two patties. Season all over with salt and pepper. Add to pan or grill and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each with cheese. Cover pan or grill to melt cheese and allow burgers to finish, about 1 minute.


Split buns in half and place on another baking sheet (skip the sheet if grilling). Toast in oven or on grill 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.