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Popper Burgers |  |
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| 1 pound ground beef, chuck 1/4 cup prepared thick-and-chunky salsa 4 frozen cream cheese or cheddar cheese-stuffed jalapeno peppers 4 hamburger buns, split 1/4 cup prepared salsa con queso 1/4 cup chopped fresh plum tomato 2 tablespoons sliced pitted ripe olives |
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1. Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties. Patties will be about 4 to 5 inches across and 1 inch thick. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 15 to 16 minutes to medium (160 degrees) doneness, until beef is not pink in center and juices show no pink color, turning occasionally. Serve in buns; top burger with 1 tablespoon salsa con queso. Sprinkle evenly with tomato and olives. Wi Beef Council |
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