Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.
Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
Preheat grill to medium-high heat.
Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.
These were indeed very labor intensive and very good! It took me about an hour from start to finish to get these on the grill. Note that three minutes per side produces a very rare burger. Next time I make them, I will try 4-5 minutes per side. I didn't make the pickled red onions, but I didn't miss them.
We made these burgers for the first time last night. They were amazing!!! It was a lot of prep work but we are always trying to find new recipes for burgers so we thought we'd give this a try. We were not disappointed. I followed the recipe exactly and wouldn't change a thing. We will be making these again. Also, don't dismiss these if you don't like things really spicy. I was afraid that these would be too hot to eat (I am not someone who likes a lot of spice) but found that instead they were full of flavor with a little zip.
We LOVE these burgers - I make them at least once a month and couldn't be more thrilled with the outcome each time. The more I make them, the easier / quicker it becomes to make so don't be daunted initially by the number of ingredients & steps to make burgers (these are worth it!) Definitely try this recipe the first time when you have extra time for prep. I usually use fat free milk, smoked paprika, more garlic & wheat bread, but otherwise make as instructed with no substitutions. I have tried with pickled red onions recipe and using just plain red onions and we think it is best with plain, so that also cuts down on time. Just don't omit the chipolte cream sauce, it really adds complexity and helps soothe the heat. I usually serve these burgers with sliced carrots & celery if in the summer or garlic fries (also a C.L. recipe) in the winter months. Either way, they are outstanding - Enjoy!
I really liked these burgers! I made a few small changes. The poblanos that I bought were really large so I only used one and used a diced jalepeno as well. Next time I will also use a little worcestershire sauce (in my opinion, worcesterchire sauce makes ALL burgers better - if that's possible with these!). I must say, the best thing about these burgers was the chipotle sauce. It gave just the right amount of creamy "kick" to really compliment all the flavors in the burger. YUM! Thanks for the great recipe!
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