Recipe: Popper Beef Burgers

Popper Beef Burgers
Makes 4 servings

1 pound ground round
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalape o 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 about 4 to 5 inches across and 1 inch thick.

Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes to medium (160F) 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.

Cook's Tip: Four slices (3/4 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.

Source: National Beef Cook, America's Beef Producers
From: Jean Olson, Iowa