Divide sirloin into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Drain chipotles in a colander over a bowl, reserving 1/4 cup adobo sauce. Reserve chiles for another use.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties and onion; cook 5 minutes on each side. Add adobo sauce and consommé; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine soy sauce and cornstarch; stir well. Add to pan; bring to boil. Cook 1 minute or until thick.