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Fajita Burgers

A home-style Fajita Burgers made with Lean Ground Beef, Fresh Cilantro Divided, Red Onion, Scallions, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 3/4 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/3 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 4
• 2
• 1 cup
• 4 slice
• 4

Method (preview)

1. 1

   Tip: To oven-roast peppers

2. 2

   Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet.

3. 3

   Arrange whole bell peppers on the rack.

4. 4

   Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.

5. 5

   Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

6. 6

   With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

7. 7

   To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

8. 8

   When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

9. 9

   Preheat grill to medium-high.

10. 10

    Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl.

11. 11

    Gently combine, without over mixing, until evenly incorporated.

12. 12

    Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

13. 13

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

14. 14

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

15. 15

    Oil the grill rack (see Tip).

16. 16

    Grill the burgers until an instant-read thermometer inserted in the center registers 165�F, about 6 minutes per side.

17. 17

    Top with cheese and cook until it is melted, about 1 minute more.

18. 18

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

19. 19

    Total Time: 50 Minutes Yield: 4 servings

20. 20

    Make Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

21. 21

    Recipe reprinted by permission of � EatingWell Magazine

22. 22

    Contributed to the FareShare Gazette by Art; 19 March 2012. www.fareshare.net