Preheat the broiler.

Place the poblano chiles on a baking sheet and broil for roughly 8 minutes (or until blackened), turning after 6 minutes. Place the chiles in a zip-top plastic bag and seal. Let chiles stand for 15 minutes. Remove chiles and peel the chiles, discarding the seeds and membranes. Finely chop and set aside.

Add milk and bread to a large bowl and mash bread and milk together with a fork until smooth. Add the poblano chile, 1 1/2 tablespoons of the chopped cilantro, cumin, coriander, paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and beef and mix well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press an indentation into the center of each patty. Cover and chill until ready to grill.

Preheat grill to medium-high to high heat.

Add cilantro, salt, and black pepper into a medium-sized bowl. Stir in sour cream, shallots, and lime juice.

Chop 1-3 chipotle peppers and add chopped peppers and 1 tablespoon of adobo sauce into the sour cream mixture and mix well. Cover, chill and set aside until ready to serve.

Place hamburger patties on a grill rack coated with cooking spray. Grill for roughly 3 minutes or until grill marks appear. Patties will be moist ~ so carefully flip patties and grill an additional 3-5 minutes or until desired degree of done-ness.

Put a patty on each bun and top each serving with desired amount of chipotle cream.