Tuesday, July 2, 2013

Taco Burgers with Pico de Gallo

Photo courtesy of the Cooking Corner.
   This year the hubby had a great idea during one of our burger grilling bashes. I didn't have any salsa for chips, so I made some pico de gallo. It's close to salsa, but doesn't really dip as well, it's chunkier and less saucy. He suggested that it would be better for a taco topping or maybe on a burger. 
   Well, the light bulb went off! I decided he was right. Why not use the pico de gallo to top off the Taco burger? Genious! It added a bright layer of flavor that meshed well with the taco seasonings in the burger. Easy is also good. (We also used the pico de gallo on pork tacos a few days later with nice results.)

Taco Burgers
1 lb. ground chuck
1 pkg. taco seasoning
4 burger buns
Toppings -
4 slices Pepperjack cheese
4 leaves of lettuce
4 slices of tomato
4 slices of onion
1/2 cup pico de gallo (make ahead)

In a medium bowl, combine burger and taco seasoning. Don't over mix the burger, but make sure the seasoning is well incorporated. Shape burger into 4 patties and let set until ready to cook.

Cook burgers 5-6 minutes per side until juices are clear. You can't cook by color because the seasoning makes the burgers a dark reddish brown.
Assemble sandwiches with onion, lettuce then tomato on bottom. Top burger with cheese and pico de gallo. Makes 4.

Pico de Gallo
5 Roma tomatoes or 18 grape or cherry tomatoes (if that's what you have) cored, seeded and diced fine
1/3 cup onion, diced fine
2 shakes of lime juice
1 banana or green bell pepper, diced fine
1/4 cup fresh cilantro or 1/8 cup dried
salt and pepper

Mix all ingredients and chill for a few hours.

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