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Pepper Jack cheese packs a wallop of flavor
in these southwestern-style stuffed-burgers.
Pepper Jack-Stuffed
Burgers
- 2 pounds ground beef
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, minced
8 ounces Wisconsin Pepper Jack Cheese, shredded*
6 tablespoons tomato salsa
6 hamburger buns
PAM® For Grilling Spray
- In large bowl, combine ground beef, salt,
pepper and onion, mix thoroughly. Shape into 12, 1/4-inch thick
patties.
- Reserve 1/3 cup shredded Wisconsin Pepper
Jack cheese. Top six patties with remaining cheese. Place remaining
patties over cheese-topped patties and firmly press edges together.
- Spray grate of outdoor grill and utensils
with PAM® For Grilling Spray. Preheat grill to medium.
- Place burgers on grill and cook, covered,
7 to 8 minutes to medium (160°F / 70°C) doneness, until
no longer pink in center and juices show no pink color; turning
occasionally.
- During last 2 minutes of cooking, spoon
1 tablespoon of salsa on each burger and sprinkle with remaining
cheese. Serve immediately.
Makes 6 servings.
*For a twist, substitute Wisconsin Feta
Cheese and Kalamata olives.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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