Smothered Pepper Jack Burgers
with Spicy Ketchup & BBQ Potato Wedges
This burger that stacks up against the best, literally: each bun holds a beef patty that’s been smothered in melted pepper jack cheese AND sautéed peppers and onions. Just in case that doesn’t make this burger a front-runner for first-place, let’s introduce the secret weapon: a special spicy ketchup with hot sauce that you can add to taste. If you aren’t blown away yet, you will be when you’re holding this bad boy in your hands.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Long Green Pepper
2 tablespoon
Ketchup
1 teaspoon
Hot Sauce
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Ground Beef
½ cup
Pepper Jack Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
Not included in your delivery
Salt
Pepper
2 tablespoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. 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.
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.
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.
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.
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.
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.
