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Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream
A poblano chile is the perfect mix of fruity flavor with a little bit of heat. Leave the seeds in your poblano if you want more fiery flavor.



Category Entrée
Chef cookinglight.com
Contributor Jeremiah
Last Update 1/20/2013 11:39:14 AM
Prep Time 45 min
Cook Time 15 min
Serves 4
Ingredients

arrow_right Ground Sirloin, 1 Lbs
 arrow_right Poblano Chiles, 2 Large
 arrow_right 1% Low-Fat Milk, 1 Tbls
 arrow_right White Bread, 1 Slice
 arrow_right Fresh Cilantro
 arrow_right Cumin, 1 Tsp
 arrow_right Coriander, 1/2 Tsp
 arrow_right Paprika, 1/2 Tsp
 arrow_right Kosher Salt, 1/2 Tsp
 arrow_right Black Pepper, 1/2 Tsp
 arrow_right Light Sour Cream, 1/2 Cup
 arrow_right Shallots, 2 Large
 arrow_right Lime Juice, 1 Tsp
 arrow_right Chipotle Chiles In Adobo Sauce, 1 (7-Oz) Can
 arrow_right Cooking Spray
 arrow_right Hamburger Buns, 4 (1 1/2-Oz)

Cooking Instructions

Preparation
 Prepare Pickled Red Onions
 Remove crusts from bread and torn into 1/2-inch pieces
 Mince cilantro to yield about 3 Tbls
 Mince shallots to yield about 1 Tbls
 Toast hamburger buns
 Preheat broiler.
 
 Cooking
 Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes.
 Place in a zip-top plastic bag; seal.
 Let stand 15 minutes.
 Peel chiles, and discard the seeds and membranes.
 Finely chop.
 Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth.
 Add poblano chile, 1 1/2 Tbls cilantro, cumin, coriander, paprika, 1/4 tsp salt, 1/4 tsp black pepper, and beef to milk mixture, tossing gently to combine.
 Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
 Press a nickel-sized indentation in the center of each patty.
 Cover and chill until ready to grill.
 Preheat grill to medium-high heat.
 Combine the remaining 1 1/2 Tbls cilantro, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper in a medium bowl.
 Stir in sour cream, shallots, and juice.
 Remove 1 chipotle pepper and 2 tsp adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use.
 Chop chile.
 Stir chopped chipotle and 2 tsp adobo sauce into sour cream mixture.
 Set aside.
 Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear.
 Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness.
 
 Serving
 Place 1 patty on bottom half of each bun; top each serving with 3 Tbls chipotle cream and 1 Tbls Pickled Red Onions.


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