Spicy Fajita Burger - Healthy Food

We wanted to provide you with some healthy grill recipes. Who says healthy has to bland? 

This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. 

It’s serve to knock the socks of your friends and family. They won’t even guess it’s a healthier alternative. Serve it on an oblong bun.

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 over-mixing, 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.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

• 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. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.

Tips

• To oven-roast peppers:
•  Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
•  Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
•  Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
•  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.

NUTRITION (Per Serving)

• 434 calories
• 20 g fat ( 7 g sat , 7 g mono )
• 87 mg cholesterol
• 36 g carbohydrates
• 31 g protein; 6 g fiber
• 662 mg sodium
• 660 mg potassium

  Active Time: 50 minutes
  Total Time: 50 minutes