Melty Monterey Jack Burgers

Name: Melty Monterey Jack Burgers with Red Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 clove Garlic; 1 unit Red Onion; 1 unit Zucchini; 2 tablespoon Mayonnaise; 5 teaspoon Balsamic Vinegar; ¼ cup Panko Breadcrumbs; 1 teaspoon Dried Oregano; 10 ounce Ground Beef; ½ cup Monterey Jack Cheese; 2 unit Potato Buns; 2 tablespoon Ketchup; 3 teaspoon Vegetable Oil; 1 teaspoon Sugar; Salt; Pepper

with Red Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini

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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 breaded zucchini on the side, so you can get your fix of crispy, crunchy finger foods and a dose of 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 amount

1 clove

Garlic

1 unit

Red Onion

1 unit

Zucchini

2 tablespoon

Mayonnaise

(Contains: Eggs)

5 teaspoon

Balsamic Vinegar

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 teaspoon

Dried Oregano

10 ounce

Ground Beef

½ cup

Monterey Jack Cheese

(Contains: Milk)

2 unit

Potato Buns

(Contains: Eggs, Milk, Soy, Wheat)

2 tablespoon

Ketchup

Not included in your delivery

3 teaspoon

Vegetable Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3849 kJ

Calories920 kcal

Fat53 g

Saturated Fat19 g

Carbohydrate67 g

Sugar19 g

Dietary Fiber6 g

Protein39 g

Cholesterol140 mg

Sodium830 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

•Medium Bowl

Instructions

PDF

Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate 1 clove garlic (use the other as you like). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut halves into thin wedges.

In a small bowl, combine mayonnaise and as much garlic as you like (start with a pinch and add more from there). Season with salt and pepper.

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

While onion cooks, combine zucchini and ½ TBSP garlic mayo in a medium bowl until wedges are evenly coated. Add ¼ cup panko, oregano, and a large pinch of salt and pepper; toss so that crumbs stick to zucchini. (It’s okay if not all the breadcrumbs stick!) Spread on a lightly oiled baking sheet. Bake, tossing halfway through, until panko is golden brown, about 15 minutes.

Shape beef into two equal-sized patties; season all over with salt and pepper. Heat a drizzle of oil in same pan used to cook onion over mediumhigh heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each with cheese. Cover pan to melt cheese and allow patties to finish cooking, about 1 minute.

Halve buns and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread buns with ketchup and garlic mayo (to taste). Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.