4 servings

2 poblano chiles

1 TBSP low fat milk

1 ounce bread, torn into ½ inch pieces

3 TBSP minced fresh cilantro, divided

1 tsp ground cumin

½ tsp ground coriander

½ tsp paprika

½ tsp kosher salt, divided

½ tsp freshly ground pepper, divided

1 lb. ground sirloin

½ cup light sour cream

1 TBSP minced shallots

T tsp fresh lime juice

1 (7 oz) can chipotle chiles in adobo sauce

Cooking spray

4 hamburger buns (toasted)

¼ cup Pickled Red Onions (recipe follows)

  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 lock bag, seal.  Let stand 15 minutes.  Peel chiles, and discard seeds and membranes.  Finely chop.
  3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth.  Add poblano chiles, 1 ½ TBSP cilantro, cumin, coriander, paprika, ¼ tsp salt, ¼ tsp pepper, and beef to milk mixture.  Toss gently to combine.  Divide mixture into 4 equal potions, gently shaping each into a ½ 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 cilantro, remaining salt, and remaining pepper in a medium bowl.  Stir in sour cream, shallots and juice.  Remove 1 chipotle pepper and 2 tsp adobo sauce from can. Chop chile.  Stir chopped chile and sauce into sour cream mixture.  Set aside.
  6. Place patties on a grill coated with cooking spray.  Grill three minutes or until grill marks appear.  Carefully turn patties and grill an additional three minutes or until desired degree of doneness.  Place 1 patty on bottom half of bun, top with 3 tsp chipotle cream and 1 TBSP Pickled Red Onion.  ENJOY!

Picked Red Onions

½ cup sugar

½ cup rice vinegar

½ cup water

1 jalapeno pepper, halved lengthwise

2 ½ cups thinly vertically sliced red onion

Combine the first 4 ingredients in a medium sauce pan. Bring to 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.

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