Recipes by the Herb: Cilantro

Smoky Poblano Burgers with Chipotle Cream

Pickled Red Onions:

Ingredients
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeno, halved lengthwise
2 medium red onions, sliced

Directions:
Combine sugar, vinegar and water in a saucepan and heat until the sugar is dissolved. Add jalapeno and red onions and remove from heat. Allow to cool, then place in a covered dish and chill.

Burgers:

Ingredients
1 poblano chile
1 tablespoon milk
1 slice of bread, torn into pieces
1 1/2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 lb 80/20 ground beef

Directions:
1. Preheat the broiler. Place the chiles on a foil-lined baking sheet and broil for 8 minutes, turning after 6 minutes. They’ll be blackened. Place the peppers in a zip top bag let them stand for 15 minutes. After 15 minutes open the bags, remove the peppers, and peel the skins. They will come off easily. Remove the ribs and seeds and chop up the peppers.
2. In a bowl combine the milk, bread, chopped chiles, 1 1/2 tablespoons cilantro, cumin, paprika, and salt and pepper to taste. Add beef and combine, then form 4 patties. Grill 3-5 minutes per side.

Chipotle Cream Sauce:

Ingredients
1/2 cup light sour cream
1 lime- zested and juiced
1 chipotle chile in adobo, minced
1 teaspoon of the sauce from the chiles in adobo

Directions:
Combine sour cream, lemon zest and juice, chile and sauce. Season with salt and pepper to taste. Stir and set aside until the burgers are ready.


Cilantro Guacamole

Ingredients

4 ripe avocados
1 bunch of cilantro
3 roma tomatoes
1 yellow or red onion
2 fresh or pickled jalapenos
juice of 2 limes
garlic powder
salt
pepper

Directions:

  1. Prepare your ingredients: dice the onion, tomatoes, and jalapenos (use gloves when handling) and mince the cilantro leaves. Slice the limes in half. Remove the avocado from the skin and remove the pits (reserve one pit)
  2. Slice the avocado and mash in a bowl with a fork or potato masher to your desired consistency.
  3. Fold the cilantro, onion, jalapeno, and tomatoes in gently so as not to crush the tomatoes.
  4. Squeeze in the lime juice and season to taste with salt, pepper, and garlic powder.
  5. Stir thoroughly but gently.
  6. If you find that the guacamole is too acidic, blend in a sprinkle of sugar.
  7. Store leftovers with the reserved pit to prevent browning.

For downloadable, printable recipes, click here.

Staff/Contributed
About Staff/Contributed 574 Articles
Piedmont Lifestyles Publications welcome contributions from any and all members of the community. Email news and photos to editor@piedmontpub.com or call us at (540) 349-2951.

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