Popper
Beef Burgers
Jean Olson, Iowa
Total Preparation and Cooking Time: 30 Minutes * Makes 4
servings
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1
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pound ground round
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1/4
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cup prepared thick-and-chunky salsa
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4
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frozen cream cheese or Cheddar cheese- stuffed jalapeño peppers
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1/4
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cup prepared salsa con queso
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1/4
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cup chopped fresh plum tomato
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2
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tablespoons sliced pitted ripe olives
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Prepared thick-and-chunky salsa
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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 F) 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.
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.