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Popper Beef Burger
This recipe was a finalist in the 1999 National Beef Cookoff.


Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1 lb. lean ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese-stuffed jalapeno peppers
1/4 cup prepared chile con queso
1/4 cup chopped fresh plum tomato
2 Tbsp. sliced pitted ripe olives
4 hamburger buns




Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but
thoroughly.
Divide beef mixture into 4 equal portions and lightly flatten into thin
patties. Place one stuffed pepper in center of each patty. Wrap the beef
around the pepper to enclose, sealing seams and forming a ball. Flatten
balls into patties about 4-5 inches across and 1 inch thick.
Place patties on grill over medium ash-covered coals. Grill covered, 15-16
minutes to 165F internal temperature, turning occasionally.
Spread 1 Tbsp. chile con queso evenly over top of each burger. Sprinkle
with tomato and olives and serve on hamburger buns with additional salsa as
desired.