Spicy Poblano Burgers W/pickled Red Onions & Chipotle Cream

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup sugar
• 1/2 cup rice vinegar
• 1/2 cup water
• 1 jalapeno pepper, halved lengthwise
• 2 1/2 cups thinly sliced red onions, sliced vertically
• 2 poblano chiles
• 1 tablespoon 1% low-fat milk
• 1 slice bread, crusts removed, and torn into 1/2-inch pieces (1 oz)
• 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 lb ground sirloin
• 1/2 cup light sour cream
• 1 tablespoon minced shallot
• 1 teaspoon fresh lime juice
• 7 ounces chipotle chiles in adobo
• cooking spray
• 4 hamburger buns, toasted
• 1/4 cup pickled red onions

Recipe

• 1 pickled red onions:.
• 2 (make first).
• 3 combine all ingredients except for the onions in a medium saucepan; bring to a boil, stirring until sugar dissolves.
• 4 add onion to pan and cover. remove from heat, and cool to room temperature.
• 5 store in an airtight container in the refrigerator for up to a month.
• 6 burgers:.
• 7 preheat broiler.
• 8 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.
• 9 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.
• 10 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.
• 11 preheat grill to medium-high heat.
• 12 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.
• 13 chop chile. stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. set aside.
• 14 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.
• 15 place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon pickled red onions.