Southwest Salsa Burgers

I'm not ready for summer to end. I start school again this week and you know what that means. No more trips on a whim to the beach or lazy afternoons at the pool and much less time to make a mess in my kitchen. This semester is my last. It's crazy how fast the last year and a half has happened! It seems like only a few moments ago I was writing about how I was going to be going back to school to become an RN and how I worried that I wouldn't have time to keep up with this project. Well, I was wrong. I managed quite well. In fact, cooking wholesome meals became a priority and has kept me healthy and sane all along!

While I'd be pretty thrilled to never again have to spend my weekend studying for a Monday morning exam, I think I'll miss school when it ends. I've always liked being a student. And while there are deadlines and due dates, there is little sense of obligation and responsibility and it's quite refreshing. As a student, the only person you are held accountable to is yourself (usually). But when you're a working adult, you have a demanding job, an employer, a paycheck, and reality hits you in the face. That doesn't sound as fun to me. But it will be fulfilling to put what I've learned into use. And hopefully find somewhere in the world of nursing that I love and can make a difference.

I often wish that I could somehow combine my passion for food and nutrition with nursing. And I hope in a small way this blog is able to inspire people to adopt a few healthy eating habits. Or at least help them realize that fresh, real food can be appealing and delicious. Take this burger for example, it combines protein and vitamin-rich lean ground sirloin with fresh shallots and salsa to make irresistibly flavorful and juicy grilled patties. Served on whole wheat buns with thinly sliced Havarti, lettuce, tomato, and more pico de gallo, they make a filling and well-balanced summer meal.

INGREDIENTS
1 lb. lean ground beef
1/4 tsp. ground chipotle chile pepper
salt and freshly ground black pepper
1/4 cup shallots, finely chopped

fresh pico de gallo*
Boston lettuce or mixed greens
tomato, thinly sliced
4 slices havarti cheese (or Monteray Jack)
4 whole wheat hamburger buns

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine beef, seasonings, and 2 Tbsp. pico de gallo in a medium bowl. Divide into 4 equal portions and form into patties.

3. Cook on preheated grill until they reach the desired degree of doneness. Top each burger with a slice of cheese before they are finished cooking to allow the cheese to melt. Serve on a whole wheat bun with lettuce, tomato, and pico de gallo.

*My newest method of making pico de gallo is pulsing several roma tomatoes, a clove of garlic, part of a white onion, half a jalapeno, a handful of cilantro, and the juice of a lime in the food processor, seasoning with salt and pepper, and adjusting everything to taste- so easy!

Makes 4 burgers.

(Adapted from Cooking Light)