Popper beef burgers

Total Preparation and Cooking Time: 30 Minutes
Makes 4 servings

1 pound ground round
1/4 cup prepared thick and chunky salsa
4 frozen cream cheese or cheddar cheese stuffed jalapeno peoppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick and chunky salsa

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 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 degrees 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 (3/4 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.

Get more great beef recipes from the National Beef Cook-Off's Web site.