Pico de Gallo Cheeseburger

I don’t know where I’ve been lately, but I totally blanked on the fact that yesterday was Cinco de Mayo.  If I had been with it, I would’ve posted this quick and easy burger in time for you to have it while celebrating the Mexican Army’s victory over the French in 1862.

Then I ask myself why I, a Canadian, am worried about missing what is really just a regional celebration in the Mexican state of Puebla?   When did it get so BIG?

I don’t know, but I suspect it all started with NAFTA.  Nothing good came out of that nightmare.

On a whole wheat kaiser, I layered mayo, lettuce, avocado, a beef patty and aged cheddar, then topped it with 2 heaping spoonfuls of Pico de Gallo.  A complete meal — just a few corn chips and a Dos Equis on the side to give dinner an extra kick of authenticity.

This is one of those recipes where exact quantities aren’t important.  Just throw it all together and adjust to taste.  Then invite some friends over and enjoy the freshest tasting salsa you’ll ever eat.  The jarred stuff will be dead to you.

Roma tomatoes (in season) make the best Pico de Gallo.  As we’re not quite there yet up here, I used hothouse tomatoes on the vine — not as good as the late summer, ripened on the vine variety — but tasty enough to satisfy heartily.

Pico De Gallo
Yield:  about 2 cups

Tomatoes, seeds and core removed, finely diced	4  medium
Onion, finely diced	1 small
Jalapenos, seeds & pith removed, minced	1 large
Cilantro, chopped	½ bunch
Lime Zest & Juice	1 whole
Salt+Pepper	TT

Combine the first 5 ingredients in a bowl.  Cover and refrigerate for 30 minutes to 2 hours to allow the flavours to develop.  Season with salt & pepper just before serving.

Serve with corn chips, or on a Avocado Cheddar Burger.  Best eaten the same day.