Popper Burgers

Yield: 4 servings

Ingredients

• 1 pound ground beef
• 1/4 cup prepared thick and chunky salsa
• 4 frozen cream cheese or Cheddar cheese-stuffed jalapeno peppers
• 4 hamburger buns, split, warmed
• 1/4 cup prepared salsa con queso
• 1/4 cup chopped fresh plum tomato
• 2 tablespoons sliced pitted ripe olives

Instructions

1. 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.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 15 to 16 minutes to medium (160 degrees F) doneness, until beef is not pink in center, turning occasionally.
3. Serve in buns; top burgers with 1 tablespoon salsa con queso. Sprinkle evenly with tomatoes and olives.

Notes

Burger Basics: Use a gentle touch when shaping patties. Over-handling results in a firm compact texture. Always turn patties with a spatula, without pressing or flattening which causes loss of flavorful juices and results in dry burgers.

Attribution

Recipe credit: Washington State Beef Commission