Smothered Pepper Jack Burgers
with BBQ Potato Wedges
- Milk
- Eggs
- Soy
- Wheat
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: BBQ seasoning. Some is blended into the patties themselves for smoky-sweet flavor, while the rest seasons a side of tender oven fries. If you aren’t blown away yet, you will be when you’re holding this bad boy in your hands.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Long Green Pepper
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
Utensils
Cooking Steps
• 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.
• 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 mixture into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings). • 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.
• 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. • Place smothered patties on bottom buns; drizzle with hot sauce if desired, then add top buns. TIP: If you have ketchup on hand, try mixing it with the hot sauce to make a tasty dip for your burgers and fries. • Divide burgers between plates and serve with potatoes and any remaining veggies on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky-sweet BBQ seasoning, with some calling it the best burger they've had; a few found it bland.
- Ease of prep: Stuffing the burgers with cheese was tricky for some; others found it fun and easy to make 🍔.
- Suggestions: Consider adding the cheese on top instead of inside; try grilling for even better flavor.
- Leftovers: Some found the burgers juicy and flavorful even as leftovers; others wished for more cheese.
- Sides: Many enjoyed the BBQ potato wedges, but some wanted more variety or a veggie side.
