2 slices Monterey Jack cheese slices (1/2 oz./15 g each)
2 each Hamburger buns, split
2 each Leaf lettuce leaves
Meat loosely into 12 (6-oz./170-g) balls (or shape into 2 balls for trial recipe). Flatten each into 3/4-inch-thick patty; place in airtight container. Refrigerate until ready to use.
For each serving:
Both sides of 1 patty with a dash each of salt and pepper. Grill 5 min., rotating patty after 2-1/2 min. to form cross-hatch grill marks; turn. Top with 1 Tbsp. (15 mL) each peanut butter and cream cheese, and 1 cheese slice. Grill 5 min. or until done (160ºF), rotating after 2-1/2 min.
1 bun, cut sides down, on grill; cook 1 min. or until toasted. Fill with 1 lettuce leaf and burger.