Spicy Poblano Burgers with Pickled Onions and Chipotle Cream

Have I mentioned that I'm in my last semester of nursing school? I graduate in less than 3 months! I like to think this means that I'm done with school (after I take boards). Forever. (I tell myself this to get through.) Reality is, I'll probably go back someday.... but for now I'm looking forward to being a real grown up girl! Getting my first job. Receiving my first real paycheck. No more homework. Bliss. The best part of all of this is that I've finally found somewhere that (at least for now) I want to work! Something finally clicked. I met my match. Of course it happens that where I want to work is one of the harder places to get hired as a new grad. It requires intensive care experience and a nine month internship. (Long hours and hard work.) But what's another year?

On a totally unrelated subject, how about a hamburger? Since it's still officially summer and I know you're itching to throw another BBQ, I'm here to help. I realize I've posted a large number of burgers already (visit the recipe index and see for yourself). I wonder if I'll ever run out of variations on the basic burger. I hope not. Not if they're all this good!

This poblano infused beef patty is spicy, but not overwhelmingly so. The chipotle sour cream has a bit of a kick too. But mellowed by the sweet pickled red onions and buttery brioche bun, it's manageable. This is the first time I've pickled onions. This is coming from an onion lover, but I think they're awesome! This southwestern burger + sauce + topping combination is creative and seriously delicious. 

INGREDIENTS
1 lb. lean ground beef
2 poblano chiles
2 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 whole wheat hamburger buns

Pickled Red Onions:
1 small red onion, thinly sliced
1/4 cup rice vinegar
1 Tbsp. organic cane sugar
salt and freshly ground black pepper

Chipotle Cream:
1/4 cup sour cream
1 1/2 tsp. shallots, minced
2 Tbsp. fresh cilantro, chopped
squeeze of fresh lime juice
1/2 chipotle pepper, minced + 1 tsp. adobo sauce
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the pickled onions, in a small bowl, dissolve sugar in vinegar. Season with salt and pepper. Add onions and shake to coat. Refrigerate at least several hours before serving.

2. Preheat broiler. Place poblanos directly under the broiler and broil until charred, about 5 minutes on each side. Place in a bowl covered with plastic wrap or seal tightly in a Ziploc bag. Allow to steam for 15 minutes. Peel off the skin and discard. Remove the stem. membranes, and seeds and finely chop.

3. To make the chipotle cream, whisk to combine the sour cream, shallots, cilantro, lime juice, and chipotle in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

4. To make the burgers, in a large bowl, gently combine the ground beef, chopped poblanos, cilantro, and seasonings with your hands. Form into four evenly sized patties.

5. Preheat grill to medium-high heat. Place patties on the grill rack coated with cooking spray and grill until they reach the desired degree of doneness. Place on a whole wheat bun and top with pickled onions and chipotle cream.

Makes 4 burgers.

(Adapted from Cooking Light)