Smothered Pepper Jack Burgers

Name: Smothered Pepper Jack Burgers with BBQ Potato Wedges
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 Onion; 1/2 cup Pepper Jack Cheese; 1 unit Long Green Pepper; 10 oz Ground Beef; 1 tbsp Sweet and Smoky BBQ Seasoning; 2 Potato; 1 tsp Hot Sauce

with BBQ Potato Wedges

By Recipe0 System

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.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1/2 cup Pepper Jack Cheese
1 unit Long Green Pepper
10 oz Ground Beef
1 tbsp Sweet and Smoky BBQ Seasoning
2 Potato
1 tsp Hot Sauce

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
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; remove from pan and set aside. Wipe out pan.
4

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.
5

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.
6

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.

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