Clay's Kitchen : Burger Recipes

Burger Recipes

Fajita Burgers

Recipe from: Kathy
Servings: 4

This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted anaheim peppers and a delicious slaw.

1 pound 90% lean ground beef
¾ cup chopped fresh cilantro, divided
½ cup finely chopped red onion
¼ cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
½ teaspoon dried oregano, preferably Mexican
½ teaspoon freshly ground pepper
¼ teaspoon salt
⅓ cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo^[1]
½ cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted anaheim or poblano peppers^[2]
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion

Preheat grill to medium-high. Place beef, ¼ cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated.orm into 4 equal patties, about ½ inch thick and oval-shaped to match the rolls. Combine the remaining ½ 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. 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.

^[1] 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.

^[2] 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.

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