Spicy Poblano Burgers with Chipotle Cream

July 27, 2011 · 9 comments

in beef,burgers/sandwiches,healthy,mexican/tex-mex

 

Sooooooooo. Here is another recipe with poblano peppers.

DON’T JUDGE ME.

As soon as I saw these spicy poblano burgers on Courtney’s blog, Cook Like a Champion, I knew they’d be a huge hit in our house. Actually, I’m pretty sure anyone who knows me would think the same thing. Roasted poblanos? Check. Chipotles? Sí. Ability to be eaten on a too-giant and not-entirely-whole-wheat hamburger bun? Indeed.

These burgers have similar ingredients to what is possibly my favorite burger, the queso fundido burger.  I did add a little cheese to these – and I do mean a little, which is why you can’t really see it. I had a very small amount of chihuahua cheese leftover that I knew would pair well.

The nice thing about these (besides, you know, that they taste fabulous) is that they’re pretty healthy.  Ground sirloin, which is more flavorful than chuck, serves as the base. Despite the leanness of the sirloin, the burgers manage to stay juicy, which may be the result of the milk-soaked bread (a technique I also use when making Greek keftedes).

The burgers themselves are not very spicy, since poblanos have a pretty low heat index, and the coriander adds great flavor (why is coriander better than cilantro? I’ll never know.) The chipotle cream, though, definitely gives these burgers a kick. Of course, you can easily control the spice level with that by adjusting how many chipotles or adobo sauce you stir into the sour cream.

I cooked these in my cast iron pan because there was rain in the forecast all day, so we couldn’t grill. This worked perfectly, however.

We had these with roasted sweet potato fries — well, whatever was left of the fries after the kid inhaled them all in about a minute flat, that is.

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