Ingredients
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1/4 cup fresh cilantro, chopped
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1/2 cup red onion, wedged
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2 tablespoons canned green chilies, diced
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/8 teaspoon salt
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1/4 cup tomato juice
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1 teaspoon lime zest, grated
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1 tablespoon fresh lime juice
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1 teaspoon grapeseed oil
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4 cups romaine lettuce, shredded
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15 cherry tomatoes, quartered
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1 1/2 cups red onions, minced
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1 1/2 ounces monterey jack pepper cheese, shredded
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13 ounces beef top round steak, well-trimmed and cut into large chunks
Instructions
- Preheat broiler or grill.
- If using broiler, spray with non-stick cooking spray.
- In a food processor, process the beef until finely chopped.
- Transfer to a medium bowl and stir in 2 T of the cilantro, the minced onion, chiles, chili powder, cumin, and salt.
- Mix lightly with 2 forks, just until ingredients are blended.
- Gently shape into 4 equal patties.
- Place the patties on the prepared broiler rack or grill.
- Cook 4 inches from heat for 5 minutes.
- Turn the patties over and broil for another 5 minutes.
- Top evenly with the cheese and broil or grill until it just melts, 1 to 2 minutes.
- Meanwhile, make the dressing: In a small bowl, whisk together the tomato juice, lime zest, lime juice, oil and remaining 2 T of cilantro.
- One each of 4 plates, arrange one-fourth of the lettuce, tomatoes, and red onion wedges.
- Drizzle with the dressing, top with a burger and serve.