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      Good Life, Good Food: Popper Burger

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Popper Burgers and Mushroom Swiss Stuffed Burger.

      Popper Burger

      Ingredients:

      1 1/2 lb ground chuck

      2 C seeded, chopped jalapeno peppers

      1/2 C cooked, chopped Hormel Jalapeno or Applewood bacon

      1 Tblsn butter

      1 lb cream cheese, softened

      1/4 tsp McCormick coarse black pepper

      1/4 tsp McCormick garlic powder

      6 ea hamburger rolls

      Lettuce & tomato

      Preparation:

      Heat the butter in a saut pan over medium heat. Add jalapenos and season with kosher salt and coarse black pepper. Cook until jalapenos begin to softened add cooked bacon and mix. Cool completely.

      Divide ground chuck into 12 2 oz portions and shape into thin 4 inch patties. Place a Tablespoon each of the cream cheese, spread on the patty and the jalapeno mixture in the center of each of 6 patties. Top with remaining patties and seal, forming into patties with your hands and sealing the edges.

      Grill over medium heat 4 to 6 minutes per side until burgers are cooked through to an internal temperature of 160 degrees. Serve on a toasted bun, a great new way to enjoy the flavor of a popper as a burger! A sizzling hot, summer burger.

      Mushroom Swiss Stuffed Burger

      Ingredients:

      1 1/2 lb ground chuck

      2 C sliced mushrooms

      1/4 C finely sliced Vidalia onion

      1 Tblsn butter

      1/3 C shredded swiss cheese, or 6 slices of swiss cheese

      1/4 tsp McCormick smoked paprika

      1/4 tsp kosher salt

      1/4 tsp McCormick coarse black pepper

      1/4 tsp McCormick garlic powder

      6 ea hamburger rolls

      Lettuce & tomato

      Preparation:

      Mix together all the dry ingredients, forming a spice blend. Heat the butter in a saut pan over medium heat. Add mushrooms and onion, season with spice blend and stir. Cook until mushrooms have softened. Cool completely.

      Divide ground chuck into 12 2 oz portions and shape into thin 4 inch patties. Place a Tablespoon each of the mushroom mixture and cheese in the center of each of 6 patties. Top with remaining patties and seal, forming into patties with your hands and sealing the edges.

      Grill over medium heat 4 to 6 minutes per side until burgers are cooked through to an internal temperature of 160 degrees. Serve on a toasted bun, a great new way to enjoy a swiss mushroom burger!