Adjust oven rack to upper 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, mix together 3 TBSP mayonnaise (we sent more) and as much of the garlic as you like (start with a pinch and go up from there). Season with salt and pepper.

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

While onion cooks, in a medium bowl, combine zucchini and 1/2 TBSP garlic mayo until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper; toss so that crumbs stick to zucchini. (It’s okay if not all the breadcrumbs stick!) Spread on a lightly oiled baking sheet. Bake, tossing halfway through, until panko is golden brown, about 15 minutes.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Shape beef into four patties (make them slightly wider than the buns). Season with salt and pepper. Add to pan and cook until patties almost reach desired doneness, 3-5 minutes per side. Sprinkle patties evenly with cheese. Cover pan and continue cooking until cheese melts, about 1 minute.

While patties cook, split buns in half and place on a second baking sheet. Toast in oven until golden, about 3 minutes. Spread ketchup and remaining garlic mayo onto buns. Fill each with a beef patty and as much onion jam as you like. Serve with zucchini on the side.