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Ingredients
1 pounds beef, lean ground, 90% lean
3/4 cup(s) cilantro, fresh, chopped, divided
1/2 cup(s) onion(s), red, finely chopped
1/4 cup(s) scallion(s) (green onions), chopped
2 teaspoon garlic, minced
1 tablespoon chili powder, preferably New Mexican
1 teaspoon cumin, ground
1/2 teaspoon oregano, dried, preferably Mexican
1/2 teaspoon pepper, black ground
1/4 teaspoon salt
1/3 cup(s) mayonnaise, reduced-fat
1 tablespoon lime juice
1 tablespoon pepper(s), chipotle chiles, in adobo sauce, chopped
1/2 cup(s) cheese, Monterey Jack, shredded
4 whole roll, French, preferably whole-wheat, split and toasted
2 medium pepper(s), chile, green Anaheim, or poblano, roasted
4 slice(s) tomato(es)
4 slice(s) onion(s), red, thinly sliced
Preparation
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.
Nutritional Info (Per serving):
Calories: 416, Saturated Fat: 7g, Sodium: 695mg, Dietary Fiber: 7g, Total Fat: 19g, Carbs: 34g, Cholesterol: 82mg, Protein: 30g
1 pounds beef, lean ground, 90% lean
3/4 cup(s) cilantro, fresh, chopped, divided
1/2 cup(s) onion(s), red, finely chopped
1/4 cup(s) scallion(s) (green onions), chopped
2 teaspoon garlic, minced
1 tablespoon chili powder, preferably New Mexican
1 teaspoon cumin, ground
1/2 teaspoon oregano, dried, preferably Mexican
1/2 teaspoon pepper, black ground
1/4 teaspoon salt
1/3 cup(s) mayonnaise, reduced-fat
1 tablespoon lime juice
1 tablespoon pepper(s), chipotle chiles, in adobo sauce, chopped
1/2 cup(s) cheese, Monterey Jack, shredded
4 whole roll, French, preferably whole-wheat, split and toasted
2 medium pepper(s), chile, green Anaheim, or poblano, roasted
4 slice(s) tomato(es)
4 slice(s) onion(s), red, thinly sliced
Preparation
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.
Nutritional Info (Per serving):
Calories: 416, Saturated Fat: 7g, Sodium: 695mg, Dietary Fiber: 7g, Total Fat: 19g, Carbs: 34g, Cholesterol: 82mg, Protein: 30g