Wash and dry all produce. Adjust oven rack to top position and preheat oven to 450 degrees. Mince or grate garlic until you have 1/2 tsp (you’ll have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch long sections, 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 until nicely browned, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 2 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl. Wash out pan.

While onion is cooking, toss together zucchini and 1 TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and 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. TIP: It’s OK if not all the breadcrumbs stick.

Heat a large drizzle of oil in pan you cooked onion in 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 burgers almost reach desired doneness, 3-5 minutes per side. Top with cheese. Cover pan and continue cooking until cheese melts, about 1 minute.

While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread ketchup and remaining aioli onto buns. Fill each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.