Prep 23 mins
Cook 47 mins
This spicy, smoky, and delicious burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers, a delicous slaw and avocado slices. Based on one in EatingWell newsletter June 2008. Cover and refrigerate the chipotle mayonnaise for up to 5 days. The computer is acting strange with me and now it won't let me include sliced avocados!!!! Update - 07/01/2009 - Wow the years is running away from me - sorry! ;( Am trying to include the sliced avocados
- 1 lb 90% lean ground beef
- 3⁄4 cup chopped fresh cilantro, divided
- 1⁄2 cup finely chopped red onion
- 1⁄4 cup chopped scallion
- 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 fresh ground pepper
- 1⁄4 teaspoon salt
- 1⁄3 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped chipotle chile in adobo
- 1⁄2 cup shredded monterey jack cheese
- 4 french whole wheat rolls, split and toasted
- 2 roasted anaheim chilies or 2 poblano peppers
- 1 cup shredded green cabbage
- 4 slices tomatoes
- 4 thin slices red onions
- sliced avocado (treated with lime juice, garnish)
- 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 with a folded paper and tongs.
- 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.
- Sliced avocados, as garnish.
- **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. You can also find them dried with other chiles or ground in the spice section of many supermarkets.
- TO OVEN ROAST PEPPERS:.
- Preheat oven to 450°F; place a wire rack on a large baking sheet & arrange whole bell peppers on the rack.
- 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 then uncover and let cool.
- With a paring knife, remove stems, skins and seeds.
- If serving as antipasto, combine accumulated juices with peppers.