Before summer’s end though, David and I cooked up some Fajita Burgers the other night. They weren’t hard to make and I whipped up some fresh Hoagie Rolls to go with it which were quite good. Put together with some Grapefruit Sparkling Soda from Trader Joe’s and watermelon while sitting outside on the patio made for a nice, quiet, cool evening.
1 pound 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
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1/2 cup shredded or 4 slices Monterey Jack cheese
4 Hoagie Buns (see recipe below) split and toasted
2 Anaheim Peppers
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion
Preheat grill to medium-high and turn on oven broiler to high.
Wash Anaheim Peppers well and place on small cookie sheet. Place in the oven on the highest rack closest to the heat. Broil until charred (about 4 minutes), then flip over and broil until charred on the other side (about another 4 minutes). After fully charred on both sides, take out of oven and immediately place in a plastic bag. Close and let steam for about 5 – 6 minutes.
Meanwhile place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
Combine the remaining 1/2 cup cilantro, mayonnaise and lime juice in a small bowl. Season with some salt and pepper.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack. 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. Assemble the burgers on toasted rolls with the mayonnaise, half a roasted pepper, cabbage, tomato and onion.
2 cups warm water
4 teaspoons yeast
2 teaspoons sugar
¼ cup melted butter
1 teaspoon salt
4 ½ - 4 ¾ cups flour, or as needed
Dissolve yeast with water and sugar, add butter, salt, and flour. (It says to make a soft dough, but I don’t think it works well if it is too soft—the rolls flatten too much). Knead 8 - 10 minutes, rise 45 minutes, punch down and shape into a long loaf. Cut into 12 equal portions and roll into neat balls.
Place on greased baking sheets, score tops with a knife. Cover and rise about 30 minutes or until doubled. Brush tops with egg white wash (diluted with a little water), and bake 400 for 25 - 30 minutes. I bake them with steam to make them crunchy on the outside (place your broiler pan on the lower shelf while preheating the oven, and then pour a cup or so of water into it when you start to bake). Cool on wire racks if you want the bottoms crunchy as well.