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1
Preheat grill to medium-high.
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2
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl.
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3
Gently combine, without overmixing, until evenly incorporated.
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4
Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
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5
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
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6
Peel the roasted peppers, halve lengthwise and remove the seeds.
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7
Oil the grill rack with a folded paper and tongs.
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8
Grill the burgers until an instant-read thermometer inserted in the center registers 165F, about 6 minutes per side.
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9
Top with cheese and cook until it is melted, about 1 minute more.
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10
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
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11
Sliced avocados, as garnish.
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12
**Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce.
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13
Look for the small cans with the Mexican foods in large supermarkets.
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14
Once opened, theyll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
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15
You can also find them dried with other chiles or ground in the spice section of many supermarkets.
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16
TO OVEN ROAST PEPPERS:.
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17
Preheat oven to 450F; place a wire rack on a large baking sheet & arrange whole bell peppers on the rack.
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18
Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
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19
Transfer the peppers to a large bowl and cover with plastic wrap; let steam for 10 minutes then uncover and let cool.
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20
With a paring knife, remove stems, skins and seeds.
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21
If serving as antipasto, combine accumulated juices with peppers.
