• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-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.

• 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.

• 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.

• 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 1/2-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.

• 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.

• 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.