Hominy-Pinto Burgers With Roasted Poblano Chiles |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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From Cooking Light, August 2006. Ingredients:
2 poblano chiles |
cooking spray |
1 cup chopped onion |
2 garlic cloves, minced |
1/4 teaspoon salt |
1 (15 1/2 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can hominy, rinsed and drained |
3/4 cup masa harina, divided or 3/4 cup cornmeal |
1 tablespoon canola oil |
3/4 cup shredded monterey jack pepper cheese |
2 tablespoons reduced-fat sour cream |
2 tablespoons low-sodium salsa |
4 whole wheat hamburger buns, toasted |
Directions:
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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