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I know, it’s been forever since I last posted… and I’d like to say I have legitimate excuses, but they would only be excuses! I have been keeping busy, though. My husband and I are moving in a couple of weeks so we’ve been getting things set up for that, and I’ve been working on setting things up for my own pet sitting business. Cross your fingers for me, please! My other big distraction has been due to my nerdy side. Diablo III came out, and I just had to try it! Yay for video games. Hehe 🙂

So, onto the burgers. I’ve been coming across a lot of burger recipes on the blogs I follow, and with summer coming and the weather warming up, they’ve all sounded really good. I have quite a few burger recipes I’m hoping to try this summer! These were the first ones I tried, and they were fantastic! I’m not usually a fan of spicy things, but I read that poblano chiles were relatively mild and they sounded too good to pass up. Besides, I love to try new things! The burgers were incredibly moist and delicious, and the chipotle cream was the perfect topping. Even on its own, the cream was wonderful and I’m hoping to find other uses for it since I loved it so much! But all in all, these burgers are awesome, and you should definitely add them to your summer menu!One Year Ago: Portobello Fettuccine

Spicy Poblano Burgers with Chipotle Cream
Yield: 4 burgers

2 poblano chiles
1 tablespoon milk
1 (1 oz) slice white bread, crusts removed and torn into ½-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound ground beef
½ cup light sour cream
1 teaspoon fresh lime juice
1 chipotle pepper in adobo sauce, seeds removed and finely chopped
2 teaspoons adobo sauce
4 hamburger buns, toasted
lettuce, tomato or other toppings

To prepare chiles with a gas stove, turn one of the burners to high. Using tongs, char the poblanos on all sides until black. To prepare the chiles with an oven, preheat the broiler. Place the poblanos on a foil lined baking sheet and broil until black, using tongs to turn the chiles to blacken all sides. Transfer the blackened poblanos to a resealable plastic bag and seal the bag; set it aside for 15 minutes. Remove chiles and peel them; discard the seeds and membranes to lessen the heat, if desired, then finely chop them; set aside.

In a large bowl, combine the milk and bread, using a fork to mash them together into a thick paste. Add the chiles, 1½ tablespoons cilantro, cumin, coriander, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper; mix to combine. Add the ground beef, and use your hands to gently combine the mixture, making sure to not overwork it. Divide into four equal portions, and shape each into a ½-inch thick patty. Using your thumb, make an indent in the middle of the burger (this helps keep the burgers flat instead of doming in the middle). Let patties sit at room temp for about 15 minutes before placing them on the grill.

Whiles the burgers rest, preheat your grill to medium-high heat (about 400 to 450 degrees F). Oil the grates lightly.

Meanwhile, in a small bowl stir together the remaining 1½ tablespoons cilantro, ¼ teaspoon salt, ¼ teaspoon pepper, sour cream, lime juice, chipotle chile, and adobo sauce; set aside.

Place the burgers on the grill and cook for about 3 minutes. Flip the burgers and cook for about 3 more minutes, or until cooked to desired level of doneness. Serve on toasted hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings.

Source: Tracey’s Culinary Adventures, via Cooking Light

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