Best. Burger. Ever.

So, I'm in the middle of a party a week or so ago, and while we are munching on the yummy food the hostess has prepared, someone tells me about these burgers she made for dinner the other day. And, oh-my-gosh, do they sound flippin' delicious! And I made them the very next day for dinner. And they WERE. Except, here's my problem with making homemade burgers...I always make them too big. Like 1/2 pound burgers. Every single time. They just don't look big enough otherwise, or I think they are going to shrink up more than they actually do, or I dunno...whatever. I make them big. Really kinda too big. I'm just warning you..the temptation is there.

This recipe is easily cut in half or doubled, depending on what you need. I personally think the cream cheese/jalapeno mixture makes much more than you need in each burger...use any leftover for an added nacho or baked potato topping, or on top of a breakfast burrito, etc.

I seasoned the ground beef a little with some garlic powder and Worcester sauce. We topped our burgers with melted Gorgonzola, bacon, tomato and mayo. Made my mouth SO happy!

Jalapeno Cream Cheese Burgers

2 cups seeded and chopped fresh jalapenos

2 (8 oz) packages, cream cheese, softened

2 pounds ground beef

8 hamburger buns, split

Directions

Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.

Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Olive this!

When I was in...oh, let's say 6th or 7th grade, we thought it was hilarious to get a classmate's attention from across the room, make eye contact, and mouth "olive juice". Because it looks like you are saying "I love you". You're doing it right now to see if I'm right, aren't you? Doing this either freaked out the person it was directed toward, or they burst out laughing. Or both. Ah, the good ole' days...

Anywho, the recipe below was served by one of my hostesses at a party this past weekend, and she kindly shared it with me. I also discovered this is an oldie but goodie...some version of this also appeared in an issue of Gourmet Magazine from 1969. It is a crowd pleaser, easy to make, and super yummy! And you get it, right? Olive this!=I love this!

OLIVE CHEESE BALL RECIPE
(courtesy of Brenda S.)

36 small pimiento-stuffed green olives
3/4 cup all-purpose flour
1/2 teaspoon paprika

1/8 teaspoon salt
4 tablespoons softened unsalted butter
1 cup shredded cheddar cheese or Asiago cheese

Drain olives. Adjust rack to the lower third of the oven and preheat to 400 degrees. Line a baking sheet with bakers' parchment. Combine flour, paprika and salt. Blend together butter and cheese. Add the flour mixture, blending to form a smooth dough. Using a teaspoon of dough at a time, shape into a ball, then flatten dough in the palm of your hand and center an olive on the dough. Wrap the dough around the olive to encase it completely and roll in the palms of your hands to form a smooth ball. Place on the baking sheet and bake 12 to 15 minutes. Serve hot or lukewarm.