Wash and dry all produce. Preheat the oven to 450 degrees. Mince or grate the garlic. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise and widthwise, then slice into thin wedges (like steak fries).

In a small bowl, combine the mayonnaise and as much garlic as you like (start with 1/4 teaspoon and go up from there). Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add the onion. Cook, tossing occasionally, until lightly caramelized, 8-10 minutes. Add the balsamic vinegar and 1 teaspoon sugar to the pan. Cook until reduced and syrupy. Season with salt and pepper. Remove from the pan and set aside in a small bowl.

Meanwhile, toss the zucchini wedges in a medium bowl with 1/2 Tablespoon garlic aioli, panko, oregano, and a large pinch of salt and pepper. Spread the zucchini out onto a lightly oiled baking sheet. Place in the oven for 12-15 minutes, flipping once, until golden brown. HINT: Some of the breadcrumbs will fall off, but that’s ok!

Cook the burgers: Wash out the pan you cooked the onions in. Heat a drizzle of oil in the same pan over medium-high heat. Form the beef into 2 patties and season with salt and pepper on both sides. Add the patties to the pan. Cook 3-5 minutes per side, until almost cooked to desired doneness. Top with the cheese, then cover to allow it to melt about 1 minute.

Finish and serve: Meanwhile, split the buns and place in the oven to toast 3-4 minutes. Spread the buns with the ketchup, then top each with a burger and as much red onion marmalade as you like. Serve with the zucchini fries on the side. TIP: Dip the fries in any remaining ketchup or aioli! Enjoy!