Quick & Easy Summer Entrée Recipes

Pepper Jack Stuffed Burgers

Serves 6


  • 2 pounds ground beef
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup onion, minced
  • 8 ounces Wisconsin pepper jack cheese, shredded*
  • 6 tablespoons salsa
  • 6 hamburger buns
  • PAM® For Grilling spray

Cooking Instructions

In large bowl, combine ground beef, salt, pepper and onion; mix thoroughly. Shape into 12, 1/4-inch thick patties. Reserve 1/3 cup shredded pepper jack. Top six patties with remaining cheese. Place remaining patties over cheese-topped patties and firmly press edges together. Spray grate of outdoor grill and utensils with PAM® For Grilling Spray.

Heat grill to medium. Place burgers on grill and cook, covered, 7-8 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color; turning occasionally. During last 2 minutes of cooking, spoon 1 tablespoon of salsa on each burger and sprinkle with remaining cheese. Serve immediately.

*For a twist, substitute feta and Kalamata olives.