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

Melty Monterey Jack Burgers

with Onion Jam, Garlic Mayo & 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.

Tags:Family Friendly

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit

Yellow Onion

1 unit


2 tablespoon



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

(ContainsEggs, Wheat, Milk, Soy)

2 tablespoon


Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate69 g
Sugar19 g
Dietary Fiber3 g
Protein41 g
Cholesterol145 mg
Sodium980 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
Medium Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top 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, 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.


Halve and toast buns. Spread buns with ketchup and remaining garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with zucchini on the side.