'Fajita' Burgers

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 50MIN

Ingredients

1 lb 90%-lean ground beef
¾ cup chopped fresh cilantro, divided
½ cup finely chopped red onion
¼ cup chopped scallions
2 tsp minced garlic
1 Tbsp chili powder, preferably New Mexican
1 tsp ground cumin
½ tsp dried oregano, preferably Mexican
½ tsp freshly ground pepper
¼ tsp French rolls, preferably whole-wheat, split and toasted
⅓ cup roasted Anaheim or poblano pepper (see Tip)
1 Tbsp shredded green cabbage
1 Tbsp chopped chipotle chili in adobo (see Ingredient Note)
½ cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano pepper (see Tip)
1 cup shredded green cabbage
4 slice tomato
4 thin slice red onion

Directions

1. Preheat grill to medium-high.

2. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

3. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

4. Peel the roasted peppers, halve lengthwise and remove the seeds.

5. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

6. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Ingredient Note: Chipotle chilies in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chilies and ground in the spice section of many supermarkets.

Tips:

To oven-roast peppers:

1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.

2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.

3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.