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
Directions
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Preheat grill to medium-high.
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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.
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Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
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Peel the roasted peppers, halve lengthwise and remove the seeds.
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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.
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Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
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To oven-roast peppers:
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Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
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Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
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Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
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With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.