Spicy Poblano Burgers W/Pickled Red Onions & Chipotle Cream |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The secret to this burger, which is made of lean preground supermarket sirloin, is the addition of a mixture called a panade, a mash of milk and bread used to keep meatballs tender and moist :). Also in the mix are warm spices often found in Mexican chorizo sausage - such as paprika and cumin. There's a creamy, smoky poblano sauce and the burger is finished with a quick red onion pickle that lends a wonderful tang.(This pickled onion recipe yields more than you'll need for a single batch of burgers, but it keeps for several weeks in the fridge.) The tangy zip of the pickld onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for an Alskan salmon.;) Cooking Light Magazine, July 2010 edition. Ingredients:
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 |
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:
1. PICKLED RED ONIONS:.
2. (Make first).
3. Combine all ingredients except for the onions in a medium saucepan; bring to a boil, stirring until sugar dissolves.
4. Add onion to pan and cover. Remove from heat, and cool to room temperature.
5. Store in an airtight container in the refrigerator for up to a month.
6. BURGERS:.
7. Preheat broiler.
8. 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.
9. 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.
10. 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.
11. Preheat grill to medium-high heat.
12. 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.
13. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
14. 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.
15. 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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