Cheesy Jalapeño Pepper-Stuffed Burgers
Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients1 pound Ground Beef1/4 cup prepared thick-and-chunky salsa4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers 1/4 cup prepared salsa con queso1/4 cup chopped fresh plum tomato2 tablespoons sliced pitted ripe olivesPrepared 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, until instant-read thermometer inserted horizontally into center registers 160°F, 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'sTipFour slices (3/4 ounce 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.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving, 80% lean ground beef: 459 calories; 24 g fat (9 g saturated fat; 7 g monounsaturated fat); 86 mg cholesterol; 746 mg sodium; 32 g carbohydrate; 1.9 g fiber; 28 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.0 mg iron; 26.8 mcg selenium; 5.7 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.Nutrition information per serving, using 95% lean ground beef: 374 calories; 14 g fat (6 g saturated fat; 3 g monounsaturated fat); 73 mg cholesterol; 738 mg sodium; 32 g carbohydrate; 1.9 g fiber; 29 g protein; 6.9 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 4.3 mg iron; 27.0 mcg selenium; 5.8 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.