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Every so often, I like to break the normal whole wheat bread routine and pick up some pita. One of my favorite things to eat it with is tuna salad, compact, (semi)spill-free, and delicious. Even unconventional meals like this salsa colby-jack burger can utilize the pouchy starch. Besides, ever eat a burger on regular sliced bread? Depressing!
I made the patties using meatloaf type ground beef for added depth of flavor. Self-admittedly, I have yet to master the art of perfect shape and size, not totally being able to avoid beefy hockey pucks, nor paper thin burger chips. Alas, tis my own cross to carry. Into the broiler it went for about 8 minutes a side. After the first flip, I topped with shredded colby-jack and melted it down, running off the sides. Meanwhile, I open up the pita, cutting along the edges, so as to not have too much carbs per bite. I also chopped up some romaine lettuce.
Placing the burgers side by side, I took a few spoon fulls of hot salsa over the top. I had a few reservations putting on a considerably cooler condiment, but the balance was fine. With that, I reclaim the ground beef and salsa combo for the good ole’ US of A. Take that, Mexico!