If you were to ask me what I love most about summer, my answer would most definitely be grilling (or more specifically, grilled food). I love the carefree feeling that comes with summer weekends – cooking out with friends, enjoying drinks, playing games in the backyard. Summer is so leisurely and no-fuss, and I love that about it. While I’m always up for standard cookout fare, sometimes it’s fun to dress things up a bit. This burger does that but still maintains that laid-back summer feeling.
Eric and I both love poblano peppers, so I was pretty excited when I stumbled across this recipe in a stack of cooking magazines my friend Jackie gave me. What’s not to love about hamburgers that incorporate poblanos and chipotles? These burgers are slightly more involved than regular ones, but the payoff is well worth it. This recipe uses ground sirloin, which many people would consider to be too lean to make decent burgers. However, these are some the juiciest and most succulent burgers I’ve ever had. The secret is something that may surprise you – bread. If you’ve ever made meatballs, you may be familiar with the term panade, which is basically a paste made of bread and milk. That mixture is what keeps these burgers tender and moist and is the reason you can use a leaner cut of meat. The burgers are full of flavor from the roasted poblanos and spices, but the chipotle cream turns them into something magical. It is a bit spicy, but it complements the burgers so well. Eric and I made these for ourselves this time, but we’ll definitely be making these for friends next time we have a cookout.