Hominy-Pinto Burgers With Roasted Poblano Chiles

READY IN: 43mins
Recipe by Vino Girl

From Cooking Light, August 2006.

Top Review by VegSocialWorker

These turned out pretty good, though I thought that the patties needed more seasoning or something. Having said that, all together this makes a great burger! The patties are easy to make and they hold up well when cooked. I love the chilis in this, and also added sliced tomatoes and some avocado. Made my own whole wheat buns. Served with a side of roasted Ukon gold taters with garlic. Yumm, thanks for posting this!

Ingredients Nutrition


  1. ROAST CHILES: Preheat broiler.
  2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
  3. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
  4. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
  5. MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  6. Add onion and garlic; sauté 5 minutes.
  7. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
  8. Combine bean mixture and 1/2 cup masa in a medium bowl.
  9. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  10. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
  11. Heat oil in skillet over medium heat.
  12. Add patties to pan; cook 4 minutes.
  13. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
  14. Combine sour cream and salsa in a small bowl.
  15. Spread 1 tablespoon sour cream mixture on top half of each bun.
  16. Place patties on bottom halves of buns; top each serving with 2 pepper strips.
  17. Cover with tops of buns.

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