Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • ½ cup onions, sliced thick (about half an onion)
  • ½ cup green bell pepper, sliced thick (about half a pepper)
  • 1 small can chipotle peppers in adobo sauce, divided
  • ¼ cup mayonnaise
  • 4 tablespoons fresh cilantro, chopped and divided
  • 1 pound 80/20 ground beef (we love Verde Farms Grass-Fed Beef)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 large or two small tomatoes sliced into eight slices
  • 4 slices pepper jack cheese
  • 4 burger rolls (we used brioche burger rolls from our local supermarket but any soft burger roll will work)

Instruction

  • In a medium non-stick sauté pan, heat oil over medium high heat and add peppers and onions and sauté for about five minutes or until they start to soften up and brown slightly.
  • Remove four peppers from the can of chipotle peppers in adobo and chop then add to the cooking peppers and onions.
  • Sauté over medium heat until the vegetables are tender. As it finishes cooking, the mixture may stick a bit so add a little water and scrape the pan with a wooden spoon until finished cooking. Set aside.
  • In a small bowl mix mayonnaise with 2 tablespoons of the cilantro and one teaspoon of the adobo sauce from the can.
  • The remainder of the peppers in sauce can be frozen in a small zip lock bag for some other recipe.
  • Heat an outdoor grill to medium high heat.
  • Mix the ground beef with the remaining cilantro, coriander, cumin and chili powder and form into four patties. Brush a little oil on both sides of each patty along with salt and pepper.
  • Grill to your preferred level of doneness and top with the jack cheese.
  • To assemble, slather the prepared chipotle mayonnaise spread on the bottom half of the roll, then add two slices of tomato per sandwich.
  • Top with the burger with cooked peppers and onions and the other half of the roll.