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Pepper Jack-Stuffed Burgers

Servings: 6


2 pounds ground beef
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced onion
2 cups (8 ounces) Wisconsin pepper jack cheese*, shredded
6 tablespoons salsa
6 hamburger buns

Cooking Directions:

In a large bowl, combine the ground beef, salt, pepper, and on ion, and mix thoroughly. Shape into twelve 1/4-inchthick patties. Reserve 1/3 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. Heat 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; turning 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.

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