Melty Monterey Jack Burger

Name: Melty Monterey Jack Burger with Red Onion Jam and Zucchini Fries
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 2 clove Garlic; 2 tablespoon Balsamic Vinegar; 1 unit Zucchini; 8 ounce Ground Beef; 1 teaspoon Dried Oregano; 1 jar Mayonnaise; 1 jar Ketchup; ¼ cup Panko Breadcrumbs; ½ cup Monterey Jack Cheese; 2 unit Potato Buns; 1 teaspoon Sugar; 3 teaspoon Vegetable Oil; unit Pepper; unit Salt

with Red Onion Jam and Zucchini Fries

Recipe Development TeamPublished on January 09, 2017

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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 Monterrey jack cheese and jammy balsamic onions. 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 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

DifficultyMedium

Ingredients

serving amount

1 unit

Red Onion

2 clove

Garlic

2 tablespoon

Balsamic Vinegar

1 unit

Zucchini

8 ounce

Ground Beef

1 teaspoon

Dried Oregano

1 jar

Mayonnaise

(Contains: Eggs)

1 jar

Ketchup

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

½ cup

Monterey Jack Cheese

(Contains: Milk)

2 unit

Potato Buns

(Contains: Eggs, Wheat, Milk, Soy)

Not included in your delivery

1 teaspoon

Sugar

3 teaspoon

Vegetable Oil

unit

Pepper

unit

Salt

Nutrition Values

/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat45 g

Saturated Fat16 g

Carbohydrate72 g

Sugar19 g

Dietary Fiber5 g

Protein38 g

Cholesterol120 mg

Sodium780 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

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over. Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

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

While onions are cooking, toss together zucchini and ½ 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.

Wash out pan you cooked onions in. Heat a drizzle of oil in same pan over medium-high heat. Shape beef into two 4-inch-wide patties. Season all over with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each with Monterrey jack cheese. Cover pan 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 split sides of buns with ketchup and remaining aioli. Top each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.