Find juicy, grilled burgers that are also good for you: not only beef, but salmon, lamb, and turkey, too.
Photo: Charles Masters
The secret to this burger, which is made of lean, preground supermarket sirloin, is the addition of a mixture called a panade, a mash of milk and bread used to keep meatballs tender and moist. Also in the mix are warm spices often found in Mexican chorizo sausage—such as coriander, paprika, and cumin. There's a creamy, smoky poblano sauce, and the burger is finished with a quick red onion pickle that lends a wonderful tang. (The pickled onion recipe yields more than you'll need for a single batch of burgers, but it keeps for several weeks in the fridge. Use on sandwiches or salads—or the next batch of these poblano burgers.)