Fajita Burger

 

Ingredients:

1 pound 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

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. 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. Directions: Preheat grill to medium-high. 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. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. 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. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.