Wisconsin Pepper Jack Stuffed Burgers

2 pounds ground beef

1½

teaspoons salt

½

teaspoon pepper

¼

cup onion, minced

2 cups (8 ounces) Pepper Jack cheese, shredded, divided

6 tablespoons salsa

6 hamburger buns

Nonstick grilling spray

In large bowl, combine ground beef, salt, pepper and onion; mix thoroughly.

Shape into 12, 1/4-inch thick patties. Divide 12/3 cups shredded cheese over top of six patties. Place remaining patties over cheese-topped patties and firmly press edges together.

Spray grate of outdoor grill and utensils with nonstick spray or brush with olive oil. Heat grill to medium. Place burgers on grill and cook, covered, 7-8 minutes to medium (160 degrees) doneness, until no longer pink in center and juices show no pink color; turning occasionally.

During last 2 minutes of cooking, spoon 1 tablespoon salsa on each burger and sprinkle with remaining cheese. Serve immediately.

Serves six.

Cook's note: For a twist, substitute feta cheese and Kalamata olives for the pepper jack and salsa.

Wisconsin Milk Marketing Board