"Fajita" Burgers
Recipe from EatingWell

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.


Fajita Burgers

by 10  people

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Ingredients
  • 1 pound
    90%-lean ground beef
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  • 3/4 cup
    chopped fresh cilantro, divided
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  • 1/2 cup
    finely chopped red onion
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  • 1/4 cup
    chopped scallions
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  • 2 teaspoons
    minced garlic
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  • 1 tablespoon
    chili powder, preferably New Mexican
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  • 1 teaspoon
    ground cumin
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  • 1/2 teaspoon
    dried oregano, preferably Mexican
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  • 1/2 teaspoon
    freshly ground pepper
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  • 1/4 teaspoon
    salt
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  • 1/3 cup
    reduced-fat mayonnaise
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  • 1 tablespoon
    lime juice
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  • 1 tablespoon
    chopped chipotle chile in adobo, (see Ingredient Note)
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  • 1/2 cup
    shredded Monterey Jack cheese
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  • 4 
    French rolls, preferably whole-wheat, split and toasted
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  • 2 
    roasted Anaheim or poblano peppers, (see Tip)
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  • 1 cup
    shredded green cabbage
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  • 4 slices
    tomato
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  • 4 thin slices
    red onion
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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 degrees 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.

Tips:
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos 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:
1. Preheat oven to 450 degrees 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.
MAKE AHEAD TIP: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

Nutrition information
Per serving: Calories 416, Total Fat 19 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Cholesterol 82 mg, Sodium 695 mg, Carbohydrate 34 g, Fiber 7 g, Protein 30 g, Potassium 628 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Calcium 20%, Iron 30%. Exchanges: Starch 2,Medium-Fat Meat 3.5. Percent Daily Values are based on a 2,000 calorie diet
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Smoky Double Cheeseburger
Smoky Double Cheeseburger

Burgers grilled indoors take on an outdoor flavor from the smoked cheese mixed in the patties. Watch the timing; cheese can burn.

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