RECIPE 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 slices red onion

Ingredient Note: 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.

Tip: To oven-roast peppers:

1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet.
Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs,
until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam
for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto,
combine accumulated juices with peppers.

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

RECIPE METHOD

Preheat grill to medium-high. 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. Combine the remaining 1/2 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 (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. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.