Tuesday, March 27, 2012

Healthy Fajita Burgers

Back from vacation! that means TIME TO RESET! I literally ate so bad that I'm afraid to get on the scale!! lol Definitely need to get back on track- I might need to start the week with a cleanse ( I keep thinking it's Monday!!)


Putting together my grocery list for the week...I can't even tell you guys how much I missed my OATMEAL. Not sure what it is...but life feels incomplete without it. 
I was able to eat an egg white wrap from a random Starbucks we found in the Bahamas but other than that....options were seriously limited!


In my mind, summer is HERE! I am ready for picnics and BBQs so I thought I'd post a recipe that FEELS like Summer! Fajita Burgers!




INGREDIENTS
1 lb 90%-lean ground beef
3/4 c chopped fresh cilantro, divided
1/2 c finely chopped red onion
1/4 c chopped scallions
2 tsp minced garlic
Tbsp  chili powder
tsp  ground cumin
1/2 
tsp  dried oregano
1/2 
tsp  freshly ground pepper
1/4 
tsp  salt
1/3 c reduced-fat mayonnaise
1 Tbsp lime juice
1/2 c shredded Monterey Jack cheese

4 French rolls, preferably whole-wheat, split and toasted
2 roasted peppers
1 c shredded green cabbage
4 slices tomato
4 thin slice red onion

"Fajita" Burgers 
Preheat grill to medium-high.

Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Combine, without overmixing, until evenly mixed

Form your 4 patties, about 1/2 inch thick and oval-shaped to match the rolls =)

Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

Peel the roasted peppers, halve lengthwise and remove the seeds.

Oil the grill rack  Grill the burgers about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
Some things you might wanna do...
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.

2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

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. Who knew? =) 


Enjoy with friends!!! This recipe serves 4! 


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