• 50minutes
  • 434calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound 90%-lean ground beef

  2. 3/4 cup chopped fresh cilantro, divided

  3. 1/2 cup finely chopped red onion

  4. 1/4 cup chopped scallions

  5. 2 teaspoons minced garlic

  6. 1 tablespoon chili powder, preferably New Mexican

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon dried oregano, preferably Mexican

  9. 1/2 teaspoon freshly ground pepper

  10. 1/4 teaspoon salt

  11. 1/3 cup reduced-fat mayonnaise

  12. 1 tablespoon lime juice

  13. 1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)

  14. 1/2 cup shredded Monterey Jack cheese

  15. 4 French rolls, preferably whole-wheat, split and toasted

  16. 2 roasted Anaheim or poblano peppers, (see Tip)

  17. 1 cup shredded green cabbage

  18. 4 slices tomato

  19. 4 thin slices red onion

Instructions Jump to Ingredients ↑

  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.


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