Ingredients

• 1 lb. ground round
• ¼ cup prepared thick-and-chunky salsa
• 4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
• ¼ cup prepared salsa con queso
• ¼ cup chopped fresh plum tomato
• 2 tablespoons sliced pitted ripe olives
• Prepared thick-and-chunky salsa

Method

1. Combine ground beef and ¼ 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 about 4 to 5 inches across and 1 inch thick.

2. Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes to medium (160℉) doneness, until beef is not pink in center and juices show no pink color, turning occasionally.

3. Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Notes

Jean Olson, Iowa

Cook's Tip:Four slices ( ¾ ounces each) Mexican-style process cheese slices may be substituted for salsa con queso; place on top of patties 1 minute before patties are done, to allow cheese to melt.

Popper burgers may also be served in hamburger buns for a hand held sandwich.

Categories

30 Minute, Beef