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Smothered Pepper Jack Burgers

Smothered Pepper Jack Burgers

with Spicy Ketchup & BBQ Potato Wedges

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This burger stacks up against the best, literally: Each bun holds a turkey 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.

Tags:Spicy
Allergens:MilkWheatEggsSoy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

Not included in your delivery

Kosher Salt

Pepper

2 tablespoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat49 g
Saturated Fat20 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber7 g
Protein40 g
Cholesterol130 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 and hot sauce to taste.

2

• Toss potatoes on a baking sheet with a large drizzle of oil, half the BBQ Seasoning, salt, and pepper. (You’ll use the rest of the BBQ Seasoning later.) • 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; transfer to a plate. Wipe out pan.

4

• Meanwhile, in a large bowl, combine turkey*, remaining BBQ Seasoning, and a big pinch of salt and pepper. (TIP: Wet hands first to prevent sticking.) Form into two ½-inch-thick rounds (four rounds for 4 servings). • Set aside half the pepper jack. • Divide remaining pepper jack between the center of each patty. 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.

Swap in beef for turkey.

5

• Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add patties and cook through, 4-7 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. Fill buns with smothered patties and any remaining hot sauce if desired. • Divide burgers between plates and serve with potato wedges and any remaining veggies on the side.