"Fajita" Burgers

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

PREPARATION

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.

NUTRITION

Per serving: 434 calories; 20 g fat ( 7 g sat , 7 g mono ); 87 mg cholesterol; 36 g carbohydrates; 3 g added sugars; 31 g protein; 6 g fiber; 662 mg sodium; 660 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Zinc (47% dv), Vitamin A (28% dv), Iron (26% dv), Calcium (20% dv), Magnesium & Potassium (19% dv).

trust us you will LOVE it...