• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice green pepper. • In a small bowl, combine ketchup with as much hot sauce as you like.

• Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the BBQ Seasoning, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, 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.

• In a large bowl, combine pork*, remaining BBQ Seasoning, and a big pinch of salt and pepper. • Form mixture into two 1/2-inch-thick rounds (four rounds for 4 servings). • Set aside half the pepper jack. Divide remaining cheese 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.

• Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add patties and cook until cooked through, 4-6 minutes per side. • Top each patty with a layer of veggies (you may have extra), then top with reserved pepper jack. Cover pan until cheese melts, 1-2 minutes.

• 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. Serve with sweet potatoes and any remaining veggies on the side.