Seriously the best burger!!

I love a hamburger. I know they aren't the healthiest thing to eat, but sometimes a juicy burger and a cold beer just hits the spot! Well I saw this on another recipe blog that I follow and she claimed it was the best burger she had ever eaten. I thought I would give them a go and she was so right! The bun is funky looking because the ones we had were huge, so i trimmed them down to fit the burger. Try this, you will not be disappointed!! And at 325 calories a burger (including the bun, it's not so awful)-the recipe is from Cooking Light.

2 poblano chiles (I actually just used 1 big one)

1 Tbsp 1% lowfat milk

1 slice white bread, crusts removed and torn into 1/2 inch pieces

3 Tbsp minced fresh cilantro, divided

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp salt, divided

1/2 tsp freshly ground pepper, divided

1 pound ground sirloin

1/2 cup light sour cream

1 Tbsp minced fresh shallots

1 tsp fresh lime juice

1 (7 oz) can chipotle chiles in adobo sauce

4 hamburger buns

pickled red onions (recipe below)

Preheat broiler. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes, turning after 6 minutes. Place in a ziplock bag; seal. Let sit for 15 minutes. Peel chiles and discard seeds and membranes. Finely chop.

Combine milk and bread in a large bowl. Mash bread mixture with fork until smooth. Add poblano chile, 1 1/2 Tbsp cilantro, cumin, coriander, papkira, 1/4 tsp salt, 1/4 tsp black pepper, and beef to milk mixture; combine. Divide mixture into 4 equal portions, gently shpaing each into a 1/2 inch thick patty. Press a nickel-sized indentation in teh center of each patty. Cover and chill until ready to grill. (this recipe makes 4 burgers, so I froze two of them after this step).

Preheat grill. Combine the remaining 1 1/2 Tbsp cilantro, remaining 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. Stir in sour cream, shallots, and lime juice. Remove 1 chipotle pepper and 2 tsp adobo sauce from can. (Reserve remaining for another use). Chop chile. Stir chopped chipotle and 2 tsp adobo sauce into sour cream mixture. Set aside.

Grill burgers and toast buns. Place burger on bottom of bun. Top each with 3 Tbsp (we went with 2) chipotle cream and 1 Tbsp pickled red onions. Michael opted out of the onions and I think he missed out!

For the pickled red onions:

1/2 cup sugar

1/2 cup rice vinegar

1/2 cup water

1 jalapeno pepper, halved lengthwise

2 1/2 cups thinly vertically sliced red onions

Combine first 4 ingredients in medium saucepan 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 refeigerator for up to a month.

*I made these first and let them sit until everything else was done. In my opinion, these make the dish.