Total Time
1hr 10mins
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

Ingredients Nutrition

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.
  3. Gently combine, without overmixing, until evenly incorporated.
  4. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
  5. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
  6. Peel the roasted peppers, halve lengthwise and remove the seeds.
  7. Oil the grill rack with a folded paper and tongs.
  8. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
  9. Top with cheese and cook until it is melted, about 1 minute more.
  10. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
  11. Sliced avocados, as garnish.
  12. **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.
  13. TO OVEN ROAST PEPPERS:.
  14. Preheat oven to 450°F; place a wire rack on a large baking sheet & arrange whole bell peppers on the rack.
  15. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
  16. Transfer the peppers to a large bowl and cover with plastic wrap; let steam for 10 minutes then uncover and let cool.
  17. With a paring knife, remove stems, skins and seeds.
  18. If serving as antipasto, combine accumulated juices with peppers.