Spicy Poblano Burgers W/Pickled Red Onions & Chipotle Cream
Ready In: 45 mins
Serves: 4
Ingredients
PICKLED RED ONIONS
- 1⁄2 cup sugar
- 1⁄2 cup rice vinegar
- 1⁄2 cup water
- 1 jalapeno pepper, halved lengthwise
- 2 1⁄2 cups thinly sliced red onions, sliced vertically
BURGERS
- 2 poblano chiles
- 1 tablespoon 1% low-fat milk
- 1 slice white bread, crusts removed, and torn into 1/2-inch pieces (1 oz)
- 3 tablespoons minced fresh cilantro, divided
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon kosher salt, divided
- 1⁄2 teaspoon freshly ground black pepper, divided
- 1 lb ground sirloin
- 1⁄2 cup light sour cream
- 1 tablespoon minced shallot
- 1 teaspoon fresh lime juice
- 7 ounces chipotle chiles in adobo
- cooking spray
- 4 hamburger buns, toasted
- 1⁄4 cup pickled red onions
Directions
- PICKLED RED ONIONS:
- (Make first).
- Combine all ingredients except for the onions in a medium saucepan; bring to a boil, stirring until sugar dissolves.
- Add onion to pan and cover. Remove from heat, and cool to room temperature.
- Store in an airtight container in the refrigerator for up to a month.
- BURGERS:
- Preheat broiler.
- 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 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon 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 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use.
- Chop chile. Stir chopped chipotle and 2 teaspoons 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.
- Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.
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