Melty Monterey Jack Burgers

Name: Melty Monterey Jack Burgers with Red Onion Jam and Zucchini Fries
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 1 unit Red Onion; 2 unit Zucchini; 3 tablespoon Mayonnaise; 5 teaspoon Balsamic Vinegar; ½ cup Panko Breadcrumbs; 2 teaspoon Dried Oregano; 20 ounce Ground Beef; 1 cup Monterey Jack Cheese; 4 unit Potato Buns; 4 tablespoon Ketchup; 5 teaspoon Vegetable Oil; 2 teaspoon Sugar; Salt; Pepper

with Red Onion Jam and Zucchini Fries

Recipe Development TeamPublished on November 15, 2017

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There are a lot of burger recipes out there, we know. But because of its oozy, melty Monterey Jack cheese and jammy balsamic onions, we like to think that this is the burger that tops all burgers (it’s in the HelloFresh Hall of Fame, after all). 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 some veg all in one.

Allergens:

Eggs

•Wheat

•Milk

•Soy

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

2 clove

Garlic

1 unit

Red Onion

2 unit

Zucchini

3 tablespoon

Mayonnaise

(Contains: Eggs)

5 teaspoon

Balsamic Vinegar

½ cup

Panko Breadcrumbs

(Contains: Wheat)

2 teaspoon

Dried Oregano

20 ounce

Ground Beef

1 cup

Monterey Jack Cheese

(Contains: Milk)

4 unit

Potato Buns

(Contains: Eggs, Wheat, Milk, Soy)

4 tablespoon

Ketchup

Not included in your delivery

5 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat48 g

Saturated Fat17 g

Carbohydrate65 g

Sugar16 g

Dietary Fiber5 g

Protein42 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.

Utensils

•Small Bowl

•Large Pan

•Baking Sheet

•Bowl

Instructions

Wash and dry all produce. Adjust oven rack to top position and preheat oven to 450 degrees. Mince or grate garlic until you have ½ tsp (you’ll have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch long sections, then halve each piece lengthwise. Cut halves into thin wedges.

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

Heat a large drizzle of oil in a large pan over medium heat. Add onion and cook until nicely browned, 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 another small bowl. Wash out pan.

While onion is 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.

Heat a large drizzle of oil in pan you cooked onion in over medium-high heat. Shape beef into four patties (make them slightly wider than the buns). Season with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top with cheese. Cover pan and continue cooking until cheese melts, about 1 minute.

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