Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

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

2. 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.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten 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 second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four 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.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

Source HelloFresh