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Ingredients
- 1 pound 90%-lean ground beef
- 3/4 cup chopped fresh cilantro, divided
- 1/2 cup finely chopped red onion
- 1/4 cup chopped scallions
- 2 teaspoons minced garlic
- 1 tablespoon chili powder, preferably New Mexican
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
- 1/2 cup shredded Monterey Jack cheese
- 4 French rolls, preferably whole-wheat, split and toasted
- 2 roasted Anaheim or poblano peppers, (see Tip)
- 1 cup shredded green cabbage
- 4 slices tomato
- 4 thin slices red onion
Details
Servings 4
Adapted from keyingredient.com
Preparation
Step 1
1.Preheat grill to medium-high.
2.Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match rolls.
3.Combine remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in small bowl.
4.Peel roasted peppers, halve lengthwise and remove seeds.
5.Oil grill rack (see Tip). Grill burgers until instant-read thermometer inserted in center registers 165°, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6.Assemble burgers on toasted rolls with chipotle mayonnaise, half roasted pepper, cabbage, tomato and onion.
Make Ahead Tip: Cover and refrigerate chipotle mayonnaise (Step 3) for up to 5 days.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in flavorful sauce. Look for small cans with Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in refrigerator or 6 months in freezer.
Tips:
To oven-roast peppers:
1. Preheat oven to 450°. Place wire rack on large baking sheet. Arrange whole bell peppers on rack.
2. Roast peppers in center of oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer peppers to large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
To oil grill rack: Oil folded paper towel, hold it with tongs and rub it over rack. (Do not use cooking spray on hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
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