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Cattle Corner: Poppy beef burgers recipe
The 2013 National Beef Cook-Off is now accepting entries through April 15 for a chance to win $ 25,000. Enter the contest at www.beefcookoff.org. Recipes can be submitted in the following categories: Belt-Tightening Beef, with healthy and affordable beef recipes that are great values to prepare. Semi-Homemade Beef, that combine beef and fresh ingredients with prepackaged food products. Real Worldly, Real Simple Beef & fresh Potato that feature international flavors. Craveable Fresh Beef & Fresh California Avocado that highlight California cruisine and cooking trends.
Popper Beef Burgers was a National Beef Cook-Off winner in 1999.
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
1. Combine ground beef and 1⁄4 cup salsa in a 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'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 (a 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.
Total preparation and cooking time: 30 minutes.
Makes: 4 servings.