Cy's Cook Off - Cardinal & Gold Cream Cheese Burger

[Ian & Val Plagge]

One of my favorite hobbies and interests is cooking.  I know I've shared about cooking a little in my blog before and today my post will be about a recipe I created.  I produced my "Cardinal & Gold Cream Cheese Burger" by modifying and coupling a couple other of my burger recipes together.  I created the burger for a Pinterest contest for Iowa State Athletics.  There contest is called Cy's Cook Off and whoever receives the most repins and likes wins a $100 gift card to Cy's Locker Room and an autographed Coach Rhoades mini helmet.  I'm planning on giving the helmet to Make A Wish North Iowa for the Wish Upon A Par auction and I'm planning on decking out the family in new ISU gear for football if I win.  I'd appreciate your repin and or like by May 7th!  Enjoy the recipe!

2 pounds ground hamburger
1 packet (1 ounce) onion soup mix
1/2 cup bread crumbs
1 T seasoning salt
1 egg
1/2 yellow bell pepper
1/2 red bell pepper
1 red chili pepper
8 oz neufchatel cheese (1/3 less fat cream cheese)
1/4 medium onion, grated
2 large cloves garlic, grated
1 t seasoning salt
1/2 t cumin
6 slices cheddar cheese
6 buns

Mix hamburger, onion soup mix, bread crumbs, 1 T seasoning salt and 1 egg in large bowl.

Form into 6 round patties; make thumb print in middle of each patty so cooks evenly.  Place on pre-heated grill.  Grill each side 3 to 4 minutes.

When place burgers on grill, also put cleaned  (pith and seeds taken out) yellow, red and chili peppers.  Once peppers are cooked, after a few minutes, take peppers off grill to dice.

To diced grill peppers, add 8 oz cream cheese, onion, garlic, 1 t seasoning salt and cumin.  Mix with spoon in medium bowl till evenly combined.

Once hamburgers are almost done (couple minutes remaining) place large spoonful of cream cheese mixture on top of each burger.

Add slice of cheddar cheese on top of cream cheese mixture.

Serve on hamburger buns when done being cooked and cheese is melted.

Click Here for more updates on Val's blog.