Hominy-Pinto Burgers With Roasted Poblano Chiles

Recipe by Vino Girl
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READY IN: 43mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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; sauté 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 tablespoon sour cream mixture on top half of each bun.
  • Place patties on bottom halves of buns; top each serving with 2 pepper strips.
  • Cover with tops of buns.
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