This spicy burger is served on an oblong roll, slathered with a spicy
chipotle mayonnaise and topped with roasted Anaheim peppers and a
Makes 4 servings
ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
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
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
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.
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