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Sooooooooo. Here is another recipe with poblano peppers.


As soon as I saw these spicy poblano burgers on Courtney’s blog, Cook Like a Champion, I knew they’d be a huge hit in our house. Actually, I’m pretty sure anyone who knows me would think the same thing. Roasted poblanos? Check. Chipotles? Sí. Ability to be eaten on a too-giant and not-entirely-whole-wheat hamburger bun? Indeed.

These burgers have similar ingredients to what is possibly my favorite burger, the queso fundido burger.  I did add a little cheese to these – and I do mean a little, which is why you can’t really see it. I had a very small amount of chihuahua cheese leftover that I knew would pair well.

The nice thing about these (besides, you know, that they taste fabulous) is that they’re pretty healthy.  Ground sirloin, which is more flavorful than chuck, serves as the base. Despite the leanness of the sirloin, the burgers manage to stay juicy, which may be the result of the milk-soaked bread (a technique I also use when making Greek keftedes).

The burgers themselves are not very spicy, since poblanos have a pretty low heat index, and the coriander adds great flavor (why is coriander better than cilantro? I’ll never know.) The chipotle cream, though, definitely gives these burgers a kick. Of course, you can easily control the spice level with that by adjusting how many chipotles or adobo sauce you stir into the sour cream.

I cooked these in my cast iron pan because there was rain in the forecast all day, so we couldn’t grill. This worked perfectly, however.

We had these with roasted sweet potato fries — well, whatever was left of the fries after the kid inhaled them all in about a minute flat, that is.

Spicy Poblano Burgers with Chipotle Cream

Adapted from Cooking Light

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
1/2 tsp. ground coriander
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.




