with Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini
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
Utensils
Garlic
1 clove
Yellow Onion
1 unit
Zucchini
1 unit
Mayonnaise
2 tablespoon
Balsamic Vinegar
5 teaspoon
Panko Breadcrumbs
0.25 cup
Dried Oregano
1 teaspoon
Ground Beef
10 ounce
Monterey Jack Cheese
0.5 cup
Potato Buns
2 unit
Ketchup
2 tablespoon
Vegetable Oil
3 teaspoon
Sugar
1 teaspoon
Salt
Pepper
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, 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 caramelized, 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 jammy, 1-2 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 large 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, about 15 minutes.
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 cheese. Cover pan to melt cheese and allow patties to finish cooking, about 1 minute more.
Halve and toast buns. Spread buns with ketchup and remaining garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.
3849
kJ
Energy (kJ)
920
kcal
Calories
54
g
Fat
20
g
Saturated Fat
55
g
Carbohydrate
20
g
Sugar
4
g
Dietary Fiber
37
g
Protein
145
mg
Cholesterol
1010
mg
Sodium
with Red Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini
with Onion Jam, Garlic Mayo & Crispy Potato Wedges
with Red Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini
with Red Onion Jam, Garlic Mayo, and Crispy Breaded Zucchini
