Monterey Jack Burgers

Monterey Jack Burgers

Prep Time

15

Cook Time

35

Servings

4

Serves

4

  • 1 pack Schweid & Sons The Smokehouse Blend Burgers

  • 1 large Red Onion (sliced into 1-in. rings)

  • 1 tbsp Olive oil

  • 1 tsp Low Sodium Soy Sauce

  • 1/2 tsp Garlic salt

  • 4 slices Monterey Jack Cheese

  • 8 Bibb Lettuce Leaves

  • 1 large Tomato (sliced)

  • 4 Zucchini (cut into sticks)

  • 2 large Eggs

  • 1/2 tsp Smoked Paprika

  • 1/2 tsp Garlic salt

  • 1/2 tsp Pepper

  • 1 21.2 oz Package Parmesan Cheese Crisps, crushed

  • 1/4 cup Panko Breadcrumbs

  • 1/3 cup Ketchup

  • 1. Preheat oven to 350°F. Toss together onion, oil, soy sauce, and garlic salt on a rimmed baking sheet; spread in single layer. Bake 30 minutes or until onion is very tender, turning after 15 minutes; cool slightly.

  • 2. Meanwhile, cook patties in a cast-iron skillet 5 to 6 minutes per side or until no longer pink, topping with cheese during last 3 minutes of cooking.

  • 3. Serve burgers in lettuce leaves topped with tomato and onion.

  • 1. Toss together zucchini, eggs, paprika, garlic salt, and pepper in a large bowl. Add cheese crisps and panko; toss.

  • 2. Spread in a single layer on large rimmed baking sheet lined with parchment paper. Bake 25 to 30 minutes or until zucchini is golden, turning after 10 minutes. Serve with ketchup for dipping.

Notes

Created by eMeals

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