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)
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.