Loaded Pepper Jack Burgers with Spicy Ketchup and BBQ Potato Wedges

These loaded pepper jack burgers are the ultimate comfort food. Each juicy beef patty is stuffed with melty pepper jack cheese, then topped with sautéed green peppers and onions for a smothered effect that’s absolutely irresistible. The secret weapon? A quick spicy ketchup made with hot sauce that you can adjust to your heat preference.

Serve these burgers with crispy oven-baked BBQ potato wedges for a complete meal that will have everyone asking for seconds. Perfect for a weeknight dinner or a weekend cookout, this recipe is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

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

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 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 beef into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings). Set aside half the pepper jack. 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 any melting cheese you prefer.

Can I make the potato wedges ahead of time?

Potato wedges are best served fresh, but you can reheat them in a 400°F oven for a few minutes to crisp them up.

Can I grill the burgers instead of pan-frying?

Absolutely! Grill the patties over medium-high heat for the same amount of time and add the cheese and veggies during the last minute with the grill lid closed.