Spicy Poblano Burgers with Chipotle Cream (6 pts)
- Number of Servings: 4
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. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GERILAWSON.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user GERILAWSON.
Nutritional Info Amount Per Serving
- Calories: 277.4
- Total Fat: 15.4 g
- Cholesterol: 74.7 mg
- Sodium: 421.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 26.1 g
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