Melty Monterey Jack Burgers

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

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). Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

While onion cooks, in a medium bowl, toss zucchini with ½ TBSP garlic mayo (1 TBSP for 4 servings) until wedges are evenly coated. Add panko, oregano, and a big pinch of salt and pepper; toss so crumbs stick to zucchini. (It’s okay if not all the panko sticks.) Spread out on a lightly oiled baking sheet. Bake, tossing halfway through, until zucchini is tender and panko is golden brown, 14-16 minutes.

While zucchini bakes, shape beef into two equal-sized patties (four patties for 4 servings), each slightly wider than a burger bun; 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 until cheese melts and patties reach desired doneness, 1-2 minutes more.