Yesterday The Hubs says to me “we’ve got to clean up in here a bit if people are coming over”. I was thinking, “what?!?! People coming over?? When??” Oh right, July 4th is on Wednesday. I usually have until the weekend to clean up before people come over to hit up our pool. I guess he was right……this time. I’m excited for the holiday FOR SURE, but the mid-week time slot is tough, as I have a lot of work to wrap up in the next couple weeks before I finally leave my job. I will admit to having a bit of Senioritis, although I’m doing my best to stay on task and focused. I can’t wait to see how much I can accomplish when I finally can concentrate all my energy on what I love!
This year for the 4th I’m keeping it pretty simple. A lot of my friends have to work on Thursday, so our usual outlandish food and decor ideas are kind of on the back burner. Plus, in all honesty, I’m just busy and don’t have the time this week in particular to whip up and impressive buffet. If you’re looking for a recipe thats a little special, and will totally impress your friends without adding a whole lot of extra work to your day, you should definitely try these burgers. Yes you have to roast the poblanos, but pickling the onions and making the cream take no time at all, so its not too much extra work, and believe me its worth it! I ate all these when The Hubs was out of town because I didn’t want to share! Added bonus: only 325 calories per burger! See, staying in bikini shape isn’t as bad as you thought.
Spicy Poblano Burgers with Chipotle Cream recipe from Cooking Light
- 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 **I substituted ground turkey
- 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
- 1/4 cup Pickled Red Onions
- Preheat broiler.
- 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.