Spicy Southwest Pepper Jack Burgers with Loaded Potato Wedges

Get ready for a flavor-packed dinner that brings the heat and the cool together. These Southwest-inspired burgers feature seasoned beef patties topped with melted Pepper Jack cheese and a bright, homemade pico de gallo, all tucked into soft brioche buns. The real star? Crispy roasted potato wedges seasoned with a Southwest spice blend and loaded with creamy crema, guacamole and extra pico.

This recipe is perfect for a fun weeknight meal or casual gathering. The combination of spicy, creamy and fresh elements will have everyone reaching for seconds. Plus, it comes together in under an hour with simple ingredients.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Dice the tomato into ¼-inch pieces. Halve, peel and mince the shallot. Roughly chop the cilantro. Quarter the lime.
2. On a baking sheet, toss the potato wedges with a generous drizzle of cooking oil, half of the Southwest Spice Blend (reserve the rest), salt and pepper. Spread in a single layer and roast on the top rack until golden and crispy, 20-25 minutes.
3. Meanwhile, make the pico de gallo: In a small bowl, combine the diced tomato, minced shallot, chopped cilantro, 1 tablespoon olive oil and a big squeeze of lime juice. Season with salt and pepper and set aside. In another small bowl, stir the sour cream with 1 teaspoon of water at a time until it reaches a drizzling consistency (crema).
4. In a medium bowl, combine the ground beef with the remaining Southwest Spice Blend, salt and pepper. Form into two patties (or four for 4 servings), each slightly wider than the burger buns. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the patties and cook until browned and cooked to your liking, 3-5 minutes per side. During the last 1-2 minutes, top each patty with Pepper Jack cheese and cover the pan to melt the cheese.
5. While the patties cook, halve the brioche buns and toast them in the pan or a toaster until golden.
6. Spread the top buns with half of the guacamole. Assemble the burgers: place the patties on the bottom buns and top with as much pico de gallo as desired. Close with the top buns. Divide the burgers and roasted potato wedges between plates. Drizzle the wedges with the crema, then top with any remaining pico de gallo and the rest of the guacamole. Serve with lime wedges 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 even a spicy gouda for a similar melty texture and flavor.

How do I make the potato wedges extra crispy?

Make sure the wedges are in a single layer on the baking sheet and don’t overcrowd them. You can also flip them halfway through roasting for even browning.

Can I prepare the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.