Smothered Pepper Jack Burgers
with Asparagus & Spicy Ketchup
- Milk
- Eggs
- Soy
- Wheat
Web CopyThis 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
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: Milk, Eggs, Soy, Wheat)
1 unit
Ketchup
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
2 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 with hot sauce to taste.
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
• 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.
Swap in asparagus for potatoes; roast 10-12 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. 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.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The burger was delicious with a tasty BBQ seasoning mixed into the patty.
- Ease of prep: Some found the cheese-stuffed patties challenging to cook evenly; consider flattening them slightly for better results.
- Suggestions: Try securing the sautéed peppers and onions with melted cheese to keep them on the burger.
