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1
Preheat broiler to high.
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2
Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened.
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3
Place peppers in a bowl and cover with plastic wrap.
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4
Alternately, place in a plastic bag and seal.
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5
Let stand for 15 minutes.
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6
Remove skin and discard seeds and ribs.
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7
Finely chop peppers and set aside.
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8
In a large bowl, combine milk and bread pieces.
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9
Mash with a fork until a smooth paste is formed.
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10
Add poblanos, half of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt, pepper and beef.
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11
Gently toss to combine, taking care not to overwork the meat.
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12
Divide into 4 equal portions and shape each into a 1/2-inch thick patty.
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13
Press gently in the center of each to form a small indention.
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14
Cover the patties and refrigerate until ready to grill.
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15
Preheat grill to medium-high heat or prepare coals.
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16
Meanwhile, make chipotle cream by combining the sour cream with the remaining cilantro, salt and pepper.
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17
Stir in shallots, lime juice, chipotle and adobo sauce.
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18
Set aside.
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19
Heat your grill to medium-high heat.
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20
Coat the grill rack with cooking spray and once the grill is hot, place the patties on top.
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21
Grill for 3 minutes or until grill marks appear.
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22
Turn and continue cooking an additional 3 minutes or until burgers reach desired stage of doneness.
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23
Serve patties on a bun with chipotle cream sauce, lettuce and any other desired toppings.
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24
Source: Recipe adapted from Cooking Light, via Cook Like A Champion.
