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

Get ready for a burger that truly stacks up. Each bun holds a juicy beef patty stuffed with melted pepper jack cheese, then smothered with sautéed peppers and onions. But the secret weapon? A special spicy ketchup made with hot sauce, customizable to your heat preference. This burger is a front-runner for first place.

Paired with crispy BBQ sweet potato wedges, this meal is a complete crowd-pleaser. Whether you’re cooking for the family or just treating yourself, these flavors will blow you away.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Core, deseed and thinly slice green pepper. In a small bowl, combine ketchup and hot sauce to taste.
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt, pepper and half the BBQ Seasoning. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper. Cook, stirring, until browned and softened, 7-9 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.
4. In a large bowl, combine beef, remaining BBQ Seasoning and a big pinch of salt and pepper. Divide mixture in half. Flatten each piece into a wide, roughly ½-inch-thick circle. Set aside half the pepper jack. Divide remaining cheese between the center of each circle. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.
5. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Top each patty with a layer of veggies (you may have extra), then top with reserved pepper jack. Cover pan until cheese melts, 1-2 minutes.
6. While patties cook, halve and toast buns. Spread cut sides of buns with spicy ketchup. Place smothered patties on bottom buns; drizzle with any remaining hot sauce if desired. Serve with sweet potatoes and any remaining veggies on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of pepper jack?

Yes, you can substitute with Monterey Jack, cheddar or any melting cheese you prefer.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free buns and ensure your BBQ seasoning and hot sauce are gluten-free.

How do I store leftovers?

Store leftover patties and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven.