A couple weekends ago, my girlfriend and I ventured out to the local flea market. I was hoping to find some unique vintage plates, flatware, linens, etc. to use as props. I’m happy to report that I did, flea markets and yard sales are a great source for stuff like that. There’s also a produce cart there, that a very nice Hispanic lady runs. Most of what she had to offer were things that one would use in Mexican food – chiles, tomatillos, dried beans, cactus (!!), garlic, onions. Everything was gorgeous too. I’m not stretching the truth when I say that it was the most gorgeous spread of produce that I’ve seen around here. I will definitely be going back!
At any rate, I bought a basket of 6 gorgeous, big, dark green poblano peppers for the small sum of $2. I knew I wanted to make chile rellanos for dinner, but we weren’t going to eat that many of them. I sat down to browse my favorite cookbooks and food sites when Courtney from Cook Like A Champion mentioned on the site’s Facebook feed that they were having these burgers for dinner. It was a sign, and I was sold. They were relatively quick to bring together, and absolutely hit the spot. Jon died and went to Heaven. We just had them last week, and he’s already asking for them again.
Poblanos are a relatively mild pepper, so I was worried the flavor would get lost in translation. But, it doesn’t! The flavor of the pepper shined right through the beef. And, the chipotle cream on top is just the perfect complement. Ant leftovers make a delicious dipping sauce for fries! I went full on pig style – and added a slice of Pepperjack cheese. But, eh, you hardly knew it was there. Next time I probably won’t bother. With all this gorgeous weather everyone’s been having, I know you’ve got to be itching to fire up the grill. These burgers are the perfect way to kick start the grilling season!
Poblano Burgers with Chipotle Cream
2 poblano peppers
1 tablespoon milk
1 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
1/2 teaspoon freshly ground black pepper
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 chipotle chile, finely chopped
2 teaspoons adobo sauce
4 hamburger buns, toasted on the grill
Lettuce, onions, etc. for serving
Preheat broiler to high. Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened. Place in a bowl and cover with plastic wrap. Alternately, place in a plastic bag and seal. Let stand for 15 minutes. Remove skin and discard seeds and ribs. Finely chop peepers and set aside.
In a large bowl, combine milk and bread pieces. Mash with a fork until a smooth paste is formed. Add poblanos, half of cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt and pepper and beef. Gently toss to combine, taking care not to overwork the meat. Divide into 4 equal portions and shape into a 1/2-inch thick patty. Press gently in the center of each to form a small indention. Cover and refrigerate until ready to grill.
Preheat grill to medium-high heat or prepare coals. Meanwhile, make chipotle cream by combining the sour cream with the remaining cilantro, salt and pepper. Stir in shallots, lime juice, chipotle and adobo sauce. Set aside.
Coat the grill rack with cooking spray and place the patties on top. Grill for 3 minutes or until grill marks appear. Turn and continue cooking an additional 3 minutes or until burgers reach desired stage of doneness. Serve with chipotle cream sauce, lettuce and any other desired toppings.