Ground beef, seasoned with salsa, is shaped into patties around cream cheese-stuffed jalapeno peppers and grilled to perfection, then served topped with a chile con quesos spread, chopped tomatoes and sliced ripe olives on grill-toasted hamburger buns. This recipe was a finalist in the 1999 National Beef Cookoff.

Popper Beef Burgers

1 pound 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 (processed cheese spread with chiles)
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
4 hamburger buns, toasted

1. Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly.
2. 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.
3. Place patties on grill over medium ash-covered coals. Grill covered, 15 to 16 minutes to 165°F internal temperature, turning occasionally.
4. Spread 1 tablespoon chile con queso evenly over top of each burger. Sprinkle with tomato and olives and serve on hamburger buns with additional salsa as desired.

Serves 4.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.