Melty Monterey Jack Burgers
with Red Onion Jam, Garlic Mayo & Crispy Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
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 seasoned oven fries on the side, because how could we not?
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
1 tablespoon
Fry Seasoning
5 teaspoon
Balsamic Vinegar
1 clove
Garlic
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
½ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Potato Buns
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion.
Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat. Transfer to a small bowl. Wash out pan.
In a second small bowl, combine mayonnaise and a pinch of minced garlic (taste and add more from there if desired). Season with salt and pepper.
Shape beef into two equal-sized patties (four patties for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.
Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potatoes on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the onion jam, calling it "amazing" and "delicious"; some found the garlic mayo elevated the burger to gourmet level 🍔.
- Ease of prep: Customers found this meal quick and easy to prepare, with simple steps and minimal prep work.
- Suggestions: Consider toasting the buns with butter; some preferred adding extra seasonings to the beef patties for more flavor.
- Portions: Several mentioned the burger patties were on the small side; a few wished for more potatoes or a different side option.
- Texture: Some found the ground beef too finely ground or mushy; others praised its juiciness and tenderness.
Reviews from our home cooks
Absolutely the best tasting burger I've ever made and maybe even the best I've ever had. The mayo they send is so delicious and the onion jam/Monterey jack are a perfect flavor pair. I thought it came with a lot of cheese until it all melted... USE ALL THE CHEESE!
Delicious burgers with garlic mayo and balsamic onion jam! The potato wedges did not crisp up as much as I would have liked but still tasted good.
These Melty Monterey Jack Burgers were easy to prepare, simple, and very tasty! Would make again!
You can't go wrong with burgers but this is next level... The garlic mayo really went well with the onion jam which made a perfect burger. Potato wedges were a hit with my hubby he always looks for more :)
I want to give this one 5 stars! The onion jam and garlic mayo made this so much better than the average burger. The potato wedges turned out wonderfully! Perfect combo of crispy outside with a smooshy center. FIVE STARS!
The burger and garlic mayo was a great combo...the Potato Wedges were crispy! The onion jam was okay...too much balsamic...next time I will use less. I had to use my own garlic and onion because the ones delivered had mold on them.
A delicious burger elevated by onion jam! The burger was simple and easy to make. The fries were deliciously roasted in that fry seasoning I like so much. But the onion jam stole the spotlight! The balsamic paired well with the onion and really brought out the caramely goodness with just a touch of acid that helped to balance the richness of the flavor! Sometimes, you just crave a nice juicy burger, and this really hit the spot!
We tried the Melty Monterey Jack Burger recipe and, although it originally called for ground beef, we received ground pork by mistake. That threw us off a bit since we were expecting that juicy beef flavor. However, despite the longer cooking time needed for the pork and the slightly drier result, the overall combination of flavors was fantastic. The potato bun, the ketchup, the garlic mayo, the melted Monterey Jack, and the perfectly caramelized onions made the burger a total hit. The potatoes on the side were delicious as well. In short, we loved the experience, and we hope that next time we get the correct protein so we can enjoy it exactly as recommended. It's truly an explosion of flavors!
Very yummy! I do recommend holding off on putting the potatoes in the oven until after you have made the garlic mayo and onion jam. There is not enough time to do it all before the potatoes are cooked, then they get cold and soggy (or overcooked if you leave them in the oven) while the burgers cook. Luckily I learned this from my last burger kit and made adjustments. I prepped everything, started the potatoes, then cooked the burgers during the last 10 minutes of the potato cooking time.
Very juicy burger. Son loved the Monterey Jack cheese (not our usual). Everyone loved potatoes (though they weren't crispy). Only I ate the balsamic onions...husband didn't like and son wouldn't try them. Might be nice to have a more premium/unique bun (brioche?) vs. more standard looking bun. Loved the garlic aioli.
