Pepper Jack-Stuffed Burgers
- 2 pounds ground beef
- 1½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup minced onion
- 2 cups (8 ounces) shredded pepper Jack cheese
- 6 tablespoons salsa
- 6 hamburger buns
Instructions:
You can top the burger with bacon, caramelized onions, more pepper jack cheese, and some blue cheese sauce to help cut the heat.
- In a large bowl, combine the ground beef, salt, pepper, and onion, and mix thoroughly. Shape into 12 (¼-inch-thick) patties. Reserve ⅓ cup of the shredded cheese. Top six patties with the remaining cheese. Place the remaining patties over the cheese-topped patties, and firmly press the edges together. Refrigerate until ready to grill.
- Spray the grate of an outdoor grill and utensils with cooking spray. Preheat the grill to medium.
- Place the burgers on the heated grill and cook, covered, 7 to 8 minutes to medium (160°F) doneness, until the meat is no longer pink in the center and the juices show no pink color; turn occasionally. During the last 2 minutes of cooking, spoon 1 tablespoon of salsa on each burger and sprinkle with the remaining cheese. Place on the hamburger buns, and serve immediately.