This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.
- 1 pound 90% lean ground beef
- 3/4 cup fresh cilantro, chopped, divided
- 1/2 cup red onion, finely chopped
- 1/4 cup scallions, chopped
- 2 teaspoons garlic, minced
- 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 chipotle chile in adobo, (see Ingredient Note)
- 1/2 cup Monterey Jack cheese, shredded
- 4 french rolls, preferably whole-wheat, split and toasted
- 2 roasted Anaheim or poblano peppers, (see Tip)
- 1 cup green cabbage, shredded
- 4 slices tomato
- 4 thin slices red onion
- Step 1
- Preheat grill to medium-high.
- Step 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.
- Step 3
- Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
- Step 4
- Peel the roasted peppers, halve lengthwise and remove the seeds.
- Step 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.
- Step 6
- Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
To Make Ahead: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.
- Ingredient Note: Chipotle chiles 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 chiles or at melissas.com and ground in the spice section of many supermarkets.
Tips to oven-roast peppers:
- Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
- Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
- Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com