Cheesy Smothered Burgers with BBQ Potato Wedges

Get ready for a burger that truly stacks up. Each bun holds a beef patty stuffed with melted pepper jack cheese and smothered in sautéed peppers and onions. The secret weapon? A smoky-sweet BBQ seasoning that goes into the patties and also seasons a side of tender oven fries.

This isn’t just any burger night-it’s a flavor-packed experience that will have everyone reaching for seconds. With gooey cheese, savory veggies and a hint of heat, these smothered burgers are sure to become a family favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice green pepper into strips. In a small bowl, combine ketchup with hot sauce to taste.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the BBQ seasoning (you’ll use the rest later), salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3. While potatoes roast, 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. Meanwhile, in a large bowl, combine beef, remaining BBQ seasoning and a big pinch of salt and pepper. Form mixture into two wide, roughly ½-inch-thick rounds. Set aside half the pepper jack for the next step. Divide remaining cheese between centers of each round. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun. 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. In the last 1-2 minutes of cooking, top each patty with a layer of veggies (you may have some left over), then top with reserved pepper jack; cover pan to melt cheese.
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, then add top buns. Divide burgers between plates and serve with potatoes and any remaining veggies on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute pepper jack with Monterey Jack, cheddar or provolone for a different flavor profile.

Can I make these burgers ahead of time?

You can prepare the patties (without cooking) up to a day in advance and refrigerate. Cook just before serving for best results.

What can I serve instead of potato wedges?

Feel free to swap the wedges for sweet potato fries, a side salad or coleslaw.