2 garlic cloves, minced
1 red onion
1 medium zucchini
3 Tbsp mayonnaise
2 Tbsp balsamic vinegar
1/2 cup panko breadcrumbs
2 tsp dried oregano
20 oz ground beef
1 cup shredded Monterey Jack cheese
4 Potato buns
4 Tbsp ketchup
Wash and dry all produce.
Preheat oven to 450 degrees.
Mince garlic until you have 1/4 tsp (you will have a clove left over).
Halve, peel, and thinly slice onion.
Cut zucchini into 3" long pieces, then halve each piece lengthwise. Cut into thin wedges.
In a small bowl, stir together 1 1/2 Tbsp mayonnaise and as much of the garlic as you like. Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large pan over medium heat. Add onion and cook tossing occasionally, until caramelized, 8 - 10 minutes. 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 tin another small bowl
While onions cook, toss together zucchini and 1/2 Tbsp aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt land 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.
Wash out and dry the pan you cooked the onion in. Heat a drizzle of oil in it over medium-high heat. Shape beef into four patties. Season all over with salt and pepper. Add to pan or grill and cook until burgers almost reach desired doneness, 3 - 5 minutes per side. Top each with cheese and allow burgers to finish, about 1 minute.
Split buns in half and place on another baking sheet. Toast in oven or on grill until golden, about 3 minutes. Spread split sides of bunds 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.
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