Spicy Poblano Burgers with Chipotle Cream
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 poblano chiles
1 tablespoon milk (low-fat is fine)
1 (1 oz) slice white bread, crusts removed, and torn into 1/2-inch pieces
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 pound ground sirloin
1/2 cup light sour cream
1 teaspoon fresh lime juice
1 chipotle pepper in adobo sauce, finely chopped
2 teaspoons adobo sauce
4 hamburger buns, toasted
lettuce, tomato or other toppings
If you have a gas stove, turn one of the burners to high, and, one at a time, char the poblanos on all sides. Use tongs to turn them to keep your hands safe and really let them blacken on each side. (If you don’t have a gas stove, you can do this under your broiler too – just put the poblanos on a baking sheet and turn with tongs when blackened.)
Transfer the blackened poblanos to a resealable plastic bag and seal the bag. Set it aside for 15 minutes, then remove the chiles. Peel them (the skin should rub off pretty easily), then finely chop them, discarding the seeds and membranes.
In a large bowl, combine the milk and bread. Use a fork to mash them together into a thick paste. Add the chiles, 1 1/2 tablespoons of the cilantro, the cumin, coriander, paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix to combine. Add the ground sirloin, and use your hands to gently combine the mixture – don’t overwork it. Divide into four equal portions, and shape each into a 1/2-inch thick patty. Use your thumb to make an indentation in the center of each patty (this will keep the burgers from puffing and swelling in the center as they cook). Cover and refrigerate the burgers until you’re ready to grill them.
Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates).
While the grill is preheating, make the chipotle cream by stirring together the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, lime juice, chipotle chile, and adobo sauce.
Place the burgers on the grill (the side with the indentation should be facing up) and cook for about 3 minutes, or until grill marks form on the bottom. Flip the burgers and cook for about 3 more minutes, or until they are cooked to your desired doneness. Serve on toasted hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings.