Poblano Burgers with Chipotle Cream

Preheat broiler to high. Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened. Place peppers in a bowl and cover with plastic wrap. Alternately, place in a plastic bag and seal. Let stand for 15 minutes. Remove skin and discard seeds and ribs. Finely chop peppers and set aside.

In a large bowl, combine milk and bread pieces. Mash with a fork until a smooth paste is formed. Add poblanos, half of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt, pepper and beef. Gently toss to combine, taking care not to overwork the meat. Divide into 4 equal portions and shape each into a 1/2-inch thick patty. Press gently in the center of each to form a small indention. Cover the patties and refrigerate until ready to grill.

Preheat grill to medium-high heat or prepare coals. Meanwhile, make chipotle cream by combining the sour cream with the remaining cilantro, salt and pepper. Stir in shallots, lime juice, chipotle and adobo sauce. Set aside.

Heat your grill to medium-high heat. Coat the grill rack with cooking spray and once the grill is hot, place the patties on top. Grill for 3 minutes or until grill marks appear. Turn and continue cooking an additional 3 minutes or until burgers reach desired stage of doneness.

Serve patties on a bun with chipotle cream sauce, lettuce and any other desired toppings.

Source: Recipe adapted from Cooking Light, via Cook Like A Champion.