Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream

Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream Recipe
Oxmoor House
A poblano chile is the perfect mix of fruity flavor with a little bit of heat. Leave the seeds in your poblano if you want more fiery flavor.


4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Fat 9.8 g
Satfat 4.5 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 29.5 g
Carbohydrate 30.2 g
Fiber 2.1 g
Cholesterol 70 mg
Iron 3.9 mg
Sodium 621 mg
Calcium 81 mg


2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) 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, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted


1. Preheat broiler.

2. 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.

3. 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.

4. Preheat grill to medium-high heat.

5. 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.

6. 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.

J. Kenji Lopez-Alt,

Cooking Light

July 2010
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