JALAPENO POPPER BURGERS

1 pkg (3-oz) reduced fat cream cheese, softened

3/4 cup shredded pepper Jack cheese

1 medium jalapeno pepper, seeded, chopped

1 lb ground sirloin

dash of kosher salt

4 whole-wheat hamburger buns

1/4 cup ketchup

Preheat grill to medium high.

Combine the cream cheese, shredded cheese and the chopped jalapeno in a medium bowl, stirring and mashing with a fork. Divide mixture into 4 equal portions; make each into a 3-inch disc.

Form the sirloin into 4 equal patties approximately 4-inches in width. Season each with a small sprinkling of the kosher salt.

Grill the burgers until almost done then top with the cheese discs and continue cooking until done and the cheese starts to melt. During the last few minutes add the buns to the grill to toast.

Top each burger with ketchup and serve on the toasted buns. Garnish with a lettuce leaf and tomato slice, if desired.

My version of an Eating Well recipe. Their photo.

Yields 4 servings.