Hominy Pinto Burgers With Roasted Poblano Chiles
From cooking light, august 2006.
Steps
Roast chiles: preheat broiler.
Place chiles on a foil-lined baking sheet.
Broil 3 inches from heat 8 minutes or until blackened and charred , turning after 6 minutes.
Place in a heavy-duty plastic bag.
Seal.
Let stand 15 minutes.
Peel and discard skins.
Cut each chile lengthwise into 4 strips.
Discard seeds.
Make burgers: heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onion and garlic.
Saut 5 minutes.
Place onion mixture , salt , beans , and hominy in a food processor.
Pulse until coarsely ground.
Combine bean mixture and 1 / 2 cup masa in a medium bowl.
Divide bean mixture into 4 equal portions , shaping each into a 1 / 2-inch-thick patty.
Place remaining 1 / 4 cup masa in a shallow dish.
Dredge patties in masa.
Heat oil in skillet over medium heat.
Add patties to pan.
Cook 4 minutes.
Turn patties over.
Top each patty with 3 tablespoons cheese.
Cook 4 minutes.
Combine sour cream and salsa in a small bowl.
Spread 1 tabl.
Ingredients
poblano chiles, cooking spray, onion, garlic cloves, salt, pinto beans, hominy, masa harina, canola oil, monterey jack pepper cheese, reduced-fat sour cream, low-sodium salsa, whole wheat hamburger buns