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Pepper Jack Stuffed Burgers

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 (for a twist, substitute feta and Kalamata olives) 6 tablespoons salsa 6 hamburger buns PAM For Grilling spray

In large bowl, combine ground beef, salt, pepper and onion; mix thoroughly. Shape into 12 quarter-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 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.