Ingredients

• 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 Ingredient Note)
• 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 slice red onion

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 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.

Step 3

Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

Step 4

Peel the roasted peppers, halve lengthwise and remove the seeds.

Step 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.

Step 6

Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.