spicy poblano burgers with pickled red onions and chipotle cream

spicy poblano burgers with pickled red onions and chipotle cream
spicy poblano burgers with pickled red onions and chipotle cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    poblano chiles

  • 1

    tablespoon 1% low-fat milk

  • 1

    (1-ounce) 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

    tablespoon minced shallots

  • 1

    teaspoon fresh lime juice

  • 1

    (7-ounce) can chipotle chiles in adobo sauce

  • Cooking spray

  • 4

    (1 1/2-ounce) hamburger buns, toasted

  • 1/4

    cup Pickled Red Onions

  • Pickled Red Onions:

  • 1/2

    cup sugar

  • 1/2

    cup rice vinegar

  • 1/2

    cup water

  • 1

    jalapeƱo pepper, halved lengthwise

  • 2 1/2

    cups thinly vertically sliced red onion

  • Preparation

  • 1

    . Combine the first 4 ingredients 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 1 month.

Directions

1. Preheat broiler. 2. 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. 3. 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. 4. Preheat grill to medium-high heat. 5. 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. 6. 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. Nutritional Information Calories: 325 Fat: 9.8g (sat 4.5g,mono 2.5g,poly 1.4g) Protein: 29.5g Carbohydrate: 30.2g Fiber: 2.1g Cholesterol: 70mg Iron: 3.9mg Sodium: 621mg Calcium: 81mg

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