Cheesy Jalapeño Burgers

Name: Cheesy Jalapeño Burgers
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; salsa; frozen cream cheese-stuffed jalapeno peppers; salsa con queso; Roma tomatoes; olives; salsa

This recipe is sure to get your mouth watering. A jalapeño stuffed with cream cheese in a burger and grilled to perfection. Want more? Smother with a spicy cheese sauce.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives

Garnish:

Prepared thick-and-chunky salsa (optional)

Preparation

Step 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.
Step 2

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.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 3

Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Nutrition Information

266 Calories

0 %*

5.3g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

2.9 mg IRON

0 %DV

5.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 266 Calories; 117 Calories from fat; 13g Total Fat (5.3 g Saturated Fat; 0.2 g Trans Fat; 0.9 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 85 mg Cholesterol; 412 mg Sodium; 14 g Total Carbohydrate; 0.9 g Dietary Fiber; 25 g Protein; 2.9 mg Iron; 334 mg Potassium; 5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.2 mcg Vitamin B₁₂; 5.5 mg Zinc; 18.8 mcg Selenium; 75 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.