Spicy Poblano Burgers with Chipotle Cream

Tags

beef, burger, chile, chipotle, poblano, sandwich, sour cream

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

Advertisement

Black Bean Burgers

Tags

black beans, burger, chili powder, cilantro, cumin

Back when I was in San Diego, the hotel I worked at made really good vegetarian burgers. It was the first time I ever tried one, and I can’t say I ever tried any more. I kept meaning to try some frozen ones, but I didn’t think they would be any good. And why waste the money! So when I saw black bean burgers, I knew I had to try them!They are awesome! One time, I made 4 burgers, so they were thicker but also had that mushy bean texture in the middle, so I’ll probably stick with making 6 (which are about the thickness pictured). But these hold together really well, and the spices and cilantro add amazing flavor. They’re also a cinch to throw together and make a nice, quick meal!

I realized as I was eating one of these today, that when I eat vegetarian, I eat a lot of black beans! They’re tasty and full of protein, and perfect to make these burgers more substantial. If you like black beans, you’ll love these burgers!Black Bean Burger

2 (15.25-ounce) cans black beans, rinsed and drained
1½ tablespoons olive oil
¼ cup onion, minced
2 cloves garlic, minced
¼ cup chopped cilantro
1 cup Panko bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs, lightly beaten

Combine oil, onion, garlic, cilantro, and ⅔ of the beans in the work bowl of a food processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl.

Stir in breadcrumbs, spices, eggs, and remaining whole beans. With moistened hands, divide bean mixture into 6 equal portions, shaping each into a 3-inch patty.

Spray a large nonstick skillet and heat over medium heat. Add patties to pan and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 4 minutes or until bottom edges are done and patties are cooked through. Serve with your choice of burger fixings.

Source: Adapted from Elephant Eats and Annie’s Eats