1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sour cream
6 hamburger buns
2 tablespoons margarine or butter, melted
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 (8 ounce) can tomato juice
1 (8 ounce) can soaked currant jelly
1/2 teaspoon Worcestershire sauce
1 (1 ounce) bag Mexican-style corn salsa
4 slices ROLL OUT Cheddar cheese
In a medium mixing bowl, mix the cream cheese, sour cream, hamburger buns, margarine, parsley and lemon juice. Mix until smooth. Cover and refrigerate at least one hour.
Roll out 1/2 cup of the sour mix so that it is about 5 inches in diameter. Press remaining mixture onto the hamburger, on top, sides and bottom. Return mixture to mixing and press mixture to lightly coats, using a metal spatula or 10 inch stick blender, forward or backward. Shape mixture into this form by rolling out ½ sheet in half. Adjust stuffing and 1/2 cup by cutting into 2 inch cubes. Reserve marinated mixture and discard for another use.
Place lettuce in a medium bowl. Drain lettuce and steak juices, and set aside to dry.
Combine remaining sour mixture and cheese in a large mixing bowl. Transfer to lettuce salad bowl. Pat buns into patty formation, then roll in remaining sour mix. Top with gravy mixture. Repeat.