Popper Beef Burger
This recipe was a finalist in the 1999 National Beef Cook-Off.
- 1 pound lean ground beef
- 1/4 cup prepared thick-and-chunky salsa
- 4 frounceen cream cheese-stuffed jalapeno peppers
- 1/4 cup prepared chile con queso
- 1/4 cup chopped fresh plum tomato
- 2 tablespoons sliced pitted ripe olives
- 4 hamburger buns
Combine the ground beef and salsa in a large bowl, mixing lightly but thoroughly.
Divide the beef mixture into 4 equal portions and lightly flatten into thin patties. Place 1 stuffed pepper in the center of each patty. Wrap the beef around the pepper to enclose, sealing seams and forming a ball. Flatten the balls into patties 4 to 5 inches across and 1 inch thick.
Place the patties on a grill over medium, ash-covered coals. Grill covered, 15 to 16 minutes to 165 degrees F internal temperature, turning occasionally.
Spread 1 tablespoon chile con queso evenly over the top of each burger. Sprinkle with the tomato and olives and serve on hamburger buns with additional salsa as desired.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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