BBQ Smothered Pepper Jack Burgers with Oven Fries and Spicy Ketchup

These loaded burgers are a true showstopper. Each bun holds a juicy beef patty that’s been stuffed with melted pepper jack cheese and topped with a generous pile of sautéed peppers and onions. The secret weapon? A smoky-sweet BBQ seasoning that’s blended right into the meat and also sprinkled onto crispy oven-baked potato wedges.

If you think that sounds incredible, wait until you take your first bite. The combination of tender, seasoned beef, gooey cheese and savory-sweet veggies is pure perfection. Serve it all with a side of spicy ketchup for dipping and you’ve got a meal that rivals any burger joint.

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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. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper into strips. In a small bowl, combine ketchup with hot sauce to taste; set aside.
2. Toss potato wedges on a baking sheet with a large drizzle of oil, half of the BBQ seasoning, salt and pepper. Roast on the 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. Transfer to a plate and set aside. Wipe out the pan.
4. In a large bowl, combine ground beef, the remaining BBQ seasoning and a generous pinch of salt and pepper. Form the mixture into two wide patties, each about ½-inch thick. Set aside half of the pepper jack cheese. Divide the remaining cheese between the centers of the patties. Fold the edges of the meat around the cheese, shaping and sealing to create cheese-stuffed patties slightly wider than the burger buns. Season all over with salt and pepper.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add the patties and cook to desired doneness, 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a layer of the sautéed veggies (you may have some left over), then sprinkle with the reserved pepper jack cheese. Cover the pan to melt the cheese.
6. While the patties cook, halve and toast the potato buns. Spread the cut sides with the spicy ketchup. Place the smothered patties on the bottom buns; drizzle with any remaining hot sauce if desired, then add the top buns. Divide the burgers between plates and serve with the potato wedges 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 any cheese that melts well.

Can I make these burgers on a grill?

Absolutely! Cook the patties over medium-high heat on a grill, following the same timing. You can also grill the buns and veggies for extra smoky flavor.

What can I serve instead of potato wedges?

These burgers pair well with any side, such as coleslaw, sweet potato fries or a simple green salad.