Chipotle Burgers w/ Chipotle Smashed Red Potatoes
My sister-in-law sent me this recipe (I altered it slightly) this week and told me I should make it soon. Boy I am sure glad I did because the burgers were simply delicious. You better like spicy because these burgers definitely pack a punch and are full of depth and flavor. The pickled onions and chipotle cream sauce make these burgers so please do not leave them out. I think next time I make the I will wrap them in lettuce instead of a bun since they really don't need the extra breading.
Serves 4
Burger Ingredients:
3-4 Anaheim chiles or 2 Poblano chiles
1 tablespoon milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces (I used one sandwich thin)
2 tablespoons fresh cilantro, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
4 slices of pepper jack cheese
Chipotle Cream Sauce Ingredients:
1/2 cup light sour cream
2 tablespoons fresh cilantro, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small shallot, minced
1 teaspoon fresh lemon juice
1 (7-ounce) can chipotle chiles in adobo sauce
Pickled Red Onions Ingredients:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeño pepper, halved lengthwise
1 red onion, thinly vertically sliced
1. First make the pickled red onions, in a medium saucepan, add sugar, rice vinegar, water, jalapeño pepper and bring to a boil, stirring until sugar dissolves. Add onion to pan, and cover. Remove from heat, and cool to room temperature. Store in an airtight container in the refrigerator for up to 1 month.
2. Preheat broiler.
3. Place 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.
4. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add chiles, cilantro, cumin, coriander, paprika, salt, 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.
5. Preheat grill to medium-high heat.
6. Combine the remaining 2 tablespoons cilantro, 1/4 teaspoon salt and 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 the potatoes. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
7. 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. Once almost done, add a slice of pepper jack cheese to top and cover until melted. Serve the burger on a lettuce leaf and top each burger with chipotle cream and pickled red onions.
Chipotle Smashed Red Potatoes
8-10 small red potatoes, whole
2 tablespoons unsalted butter
1/2 can of chipotle pepper in adobo sauce, chopped (used above in the burger recipe)
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
1. Put red potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.
2. Allow to steam for 20 minutes or until the potatoes are fork tender.
3. Add butter to potatoes and mash with potato masher.
4. Add peppers, sauce, and salt and continue mashing to combine.
5. Serve immediately with the burgers.
Serves 4
Burger Ingredients:
3-4 Anaheim chiles or 2 Poblano chiles
1 tablespoon milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces (I used one sandwich thin)
2 tablespoons fresh cilantro, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
4 slices of pepper jack cheese
Chipotle Cream Sauce Ingredients:
1/2 cup light sour cream
2 tablespoons fresh cilantro, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small shallot, minced
1 teaspoon fresh lemon juice
1 (7-ounce) can chipotle chiles in adobo sauce
Pickled Red Onions Ingredients:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeño pepper, halved lengthwise
1 red onion, thinly vertically sliced
1. First make the pickled red onions, in a medium saucepan, add sugar, rice vinegar, water, jalapeño pepper and bring to a boil, stirring until sugar dissolves. Add onion to pan, and cover. Remove from heat, and cool to room temperature. Store in an airtight container in the refrigerator for up to 1 month.
2. Preheat broiler.
3. Place 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.
4. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add chiles, cilantro, cumin, coriander, paprika, salt, 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.
5. Preheat grill to medium-high heat.
6. Combine the remaining 2 tablespoons cilantro, 1/4 teaspoon salt and 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 the potatoes. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
7. 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. Once almost done, add a slice of pepper jack cheese to top and cover until melted. Serve the burger on a lettuce leaf and top each burger with chipotle cream and pickled red onions.
Chipotle Smashed Red Potatoes
8-10 small red potatoes, whole
2 tablespoons unsalted butter
1/2 can of chipotle pepper in adobo sauce, chopped (used above in the burger recipe)
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
1. Put red potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.
2. Allow to steam for 20 minutes or until the potatoes are fork tender.
3. Add butter to potatoes and mash with potato masher.
4. Add peppers, sauce, and salt and continue mashing to combine.
5. Serve immediately with the burgers.
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| Chipotle Burger Protein style - better than with a bun in my opinion. |
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