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Category: Burgers
Prep Time: Cook Time: Total Time:
2 poblano chiles
1 Tbsp. milk
1 slice sandwich bread, crusts removed, and torn into pieces
1 lb. ground sirloin
2 Tbsp. minced fresh parsley
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1 teaspoon kosher salt, divided
1/4 tsp. freshly ground black pepper
Cooking spray or a little canola oil
1/2 cup light sour cream
1 Tbsp. minced shallots
1 teaspoon fresh lime juice
1 chipotle in adobo, minced
2 tsp. adobo sauce
4 hamburger buns
Desired toppings (cheese, lettuce, tomato, avocado, raw or pickled onions, etc.)
Directly over a gas flame (or under a broiler) roast the poblanos, turning occasionally, until blackened. Place in a bowl and cover with plastic wrap or a kitchen towel. Let them stand until they are cool enough to handle. Then, remove the skin, seeds, and step. Chop finely.
In a large bowl, combine milk and bread. Mash with a fork until smooth. Add poblanos, sirloin, parsley, cumin, coriander, paprika, 3/4 tsp. salt, and black pepper. Mix gently, just until well combined. Divide into 4 equal portions and shape into a 1/2-inch thick patty. Press into the center of each patty slightly, making a small indentation. Cover and refrigerate until ready to grill.
Preheat grill to medium-high heat or heat a heavy-bottomed skillet (preferably cast iron). Spray grill or pan with cooking spray (or add just a little canola oil to the pan). Cook the burgers for approximately 3 minutes per side, or until desired doneness.
To make the chipotle cream: combine the sour cream, 1/4 tsp. salt, shallots, lime juice, chipotle and adobo sauce.
Serve the burgers on the buns with chipotle cream and any other toppings.
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SPICY POBLANO BURGERS WITH CHIPOTLE CREAM
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Category: Burgers
Prep Time: Cook Time: Total Time:
2 poblano chiles
1 Tbsp. milk
1 slice sandwich bread, crusts removed, and torn into pieces
1 lb. ground sirloin
2 Tbsp. minced fresh parsley
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1 teaspoon kosher salt, divided
1/4 tsp. freshly ground black pepper
Cooking spray or a little canola oil
1/2 cup light sour cream
1 Tbsp. minced shallots
1 teaspoon fresh lime juice
1 chipotle in adobo, minced
2 tsp. adobo sauce
4 hamburger buns
Desired toppings (cheese, lettuce, tomato, avocado, raw or pickled onions, etc.)
Directly over a gas flame (or under a broiler) roast the poblanos, turning occasionally, until blackened. Place in a bowl and cover with plastic wrap or a kitchen towel. Let them stand until they are cool enough to handle. Then, remove the skin, seeds, and step. Chop finely.
In a large bowl, combine milk and bread. Mash with a fork until smooth. Add poblanos, sirloin, parsley, cumin, coriander, paprika, 3/4 tsp. salt, and black pepper. Mix gently, just until well combined. Divide into 4 equal portions and shape into a 1/2-inch thick patty. Press into the center of each patty slightly, making a small indentation. Cover and refrigerate until ready to grill.
Preheat grill to medium-high heat or heat a heavy-bottomed skillet (preferably cast iron). Spray grill or pan with cooking spray (or add just a little canola oil to the pan). Cook the burgers for approximately 3 minutes per side, or until desired doneness.
To make the chipotle cream: combine the sour cream, 1/4 tsp. salt, shallots, lime juice, chipotle and adobo sauce.
Serve the burgers on the buns with chipotle cream and any other toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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