Joel likes spicy food. In fact, at any given time, there are at least 3 different bottles of hot sauce open in our fridge. I like spicy food too, but not quite as much as him. If a recipe calls for chipotles in adobo, most times, I only use half the amount because they tend to be too spicy for me, but Joel will not hesitate to use double! When I saw this recipe on Tracey's Culinary Adventures, I decided to give it a try, since it only called for one chile. I even used the correct amount of the adobo sauce, as well. The result? A spicy, but not too overtly spicy, super delicious burger. The coolness from the sour cream made the adobo sauce tolerable, in my eyes. I definitely plan to make these burgers again, but next time I think I might swap out the beef with ground turkey instead of beef.
2 Poblano Chiles
1 tablespoon Milk
1 slice White Bread, crusts removed and torn into 1/ 2 inch pieces (I used pumpernickel)
3 tablespoons Fresh Cilantro, minced and divided
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
1 pound Ground Sirloin
1/2 cup Sour Cream
1 tablespoon Lime Juice
1 Chipotle Pepper in Adobo Sauce, finely chopped
2 teaspoons Adobo Sauce
4 Hamburger Buns, toasted
Lettuce, Tomato, and Onion, for topping
Char the poblano peppers on the grill, over the flame of a gas stove, or under a broiler. Transfer the blackened poblanos to a resealable plastic bag and seal it (or put it in a bowl and cover tightly with plastic wrap). Set aside for about 15 minutes, then remove the chiles. Peel the skins off and remove the seeds and membranes; finely chop the chiles. In a large bowl, combine the milk and bread. Use a fork to mash them together into a thick paste. Add the chiles, 1 1/2 tablespoons of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix to combine. Add the ground sirloin and use your hands to gently combine the mixture; do not over mix. Divide the meat into 4 equal portions and shape each into a 1/2-inch thick patty. Use your thumb to make an indentation in the center of each patty, which will keep the burgers from puffing and swelling in the center as they cook. Cover and refrigerate the burgers until you are ready to grill them.
While the burgers are grilling, make the chipotle cream sauce. In a small bowl, stir together the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, the sour cream, lime juice, chipotle chile, and adobo sauce.
Preheat the grill and lightly oil the grates. Place the burgers on the grill and cook for about 3 minutes, or until grill marks begin to form on the bottom. Flip the burgers and cook for about 3 more minutes, or until they have cooked to your desired doneness. Serve on hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings.