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.
