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Popper Beef Burgers

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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

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.

Place patties on grid over medium,ash covered coals. Grill,covered,15-16 minutes to medium (160 degrees F)doneness, until beef is not pink in center and juices show no pink color,turning occasionally.

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 (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
Serves: 4

This recipe was a 1999 National Beef Cookoff Recipe reprinted in Arkansas Cattle Business this month.

Sirloin Pita Salad Sandwich

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The Earl of Sandwich had no idea the versatile food trend he began with the first sandwich in the 18th century. Sandwiches are usually served at our house when we don’t have time to sit around the table and enjoy a meal or when I’m just too busy to cook (my favorite excuse!). Hamburgers are known to be the all-American favorite sandwich!

Since November 3rd is declared National Sandwich Day, I’m planning to try a new sandwich recipe that I found at Dairy Makes Sense.

Sirloin Pita Salad Sandwich
For the dressing:
2 (8oz) containers of fat-free plain yogurt
2 teaspoons minced garlic
1 tablespoon minced parsley
tablespoon minced chive
1 teaspoon dried oregano
For the sandwich:
1/2 pound sirloin or rib-eye steak,trimmed
1/4 teaspoon salt
18 teaspoon pepper
4 (4 inch) whole wheat pita bread rounds,cut in half moons
2 1/2 cups mixed salad greens (such asw arugula,radiccio and baby spinach leaves)
2/3 cup crumbled Blue cheese
1/2 small red onion,sliced and separated into rings
8 cherry tomatoes,halved

Preparation:
Spoon yogurt into medium bowl and stir in garlic,parsley,chive and oregano until well blended. Set aside.
Rub both sides of steaki with salt and pepper. Heat medium,non-stick skillet over medium heat. Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes befor cutting into thin slices.
Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing,mixed salad greens,Blue cheese,onion,steak and tomato. Spoon additional yogurt dressing over top.
Serves: 4