Loaded Pepper Jack Burgers with Spicy Ketchup and BBQ Sweet Potato Wedges

Get ready for a burger that truly stacks up. Imagine a juicy beef patty stuffed with melty pepper jack cheese, then smothered with sautéed peppers and onions, all piled onto a toasted bun with a spicy ketchup that you can customize to your heat preference. This isn’t just any burger-it’s a flavor-packed experience that will have everyone at the table reaching for seconds.

Paired with crispy BBQ sweet potato wedges, this meal is a complete crowd-pleaser. The smoky seasoning on the wedges complements the spicy, cheesy goodness of the burger perfectly. Whether it’s a weeknight dinner or a weekend cookout, these loaded burgers are sure to become a favorite.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F and adjust rack to top position. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onions. Core, deseed and thinly slice green peppers. In a small bowl, combine ketchup and hot sauce to taste; set aside.
2. Toss sweet potato wedges on a baking sheet with a large drizzle of oil, salt, pepper and half the BBQ seasoning. Roast on top rack, flipping once, until browned and tender, 20-25 minutes.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onions and green peppers; cook, stirring, until browned and softened, 7-9 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out the pan.
4. In a large bowl, combine ground beef, remaining BBQ seasoning and a large pinch of salt and pepper. Divide mixture into 4 equal portions. Flatten each portion into a wide, ½-inch-thick circle. Place half the cheese (reserve the rest) in the center of each circle. Fold edges of meat around the cheese, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Carefully top each patty with a layer of cooked onions and peppers (you may have extra), then sprinkle with remaining cheese. Cover pan until cheese melts, about 1 minute.
6. While burgers cook, halve buns and place on a second baking sheet. Toast in oven until golden brown, 2-3 minutes. Spread cut sides of buns with the spicy ketchup. Place smothered patties on bun bottoms. Drizzle with extra hot sauce if desired. Serve with sweet potato wedges and any remaining onions and peppers on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of pepper jack?

Yes, you can substitute with Monterey Jack, cheddar or any melting cheese you prefer. The pepper jack adds a mild heat, so adjust accordingly.

Can I make these burgers on a grill instead of a pan?

Absolutely! Cook the patties on a preheated grill over medium-high heat for the same amount of time. You can also grill the buns briefly for extra flavor.

How do I store leftovers?

Store leftover burgers and sweet potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.