 | | Directions |
- 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's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: Four 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.
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; 9 g fiber; 28 g protein; 2 mg niacin; 0.4 mg vitamin B6; 4 mcg vitamin B12; 0 mg iron; 28 mcg selenium; 7 mg zinc. |
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Servings: 4
|  | | Ingredients | | - | | 1 pound ground round |
| - | | 1/4 cup prepared thick-and-chunky salsa |
| - | | 4 frozen cream cheese or Cheddar cheese-stuffed jalapeno peppers |
| - | | 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 |
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