Popper Beef Burgers
Total preparation and cooking time: 30 minutes
1 pound ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese- or Cheddar cheese-stuffed jalapeño peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick-and-chunky salsa
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.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 15 to 16 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color, turning occasionally.
Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.
Makes 4 servings.
Cook's Tip: Four slices (3/4 ounce each) Mexican-style process cheese may be substituted for salsa con queso; place on top of patties 1 minute before patties are done, to allow cheese to melt. Popper Beef Burgers may be served in hamburger buns for a hand-held sandwich.
Nutrition information per serving: 355 calories; 24 g protein; 9 g carbohydrate; 24 g fat; 594 mg sodium; 89 mg cholesterol; 4.5 mg niacin; 0.2 mg vitamin B6; 2.0 mcg vitamin B12; 2.0 mg iron; 4.6 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.