Hominy-Pinto Burgers With Roasted Poblano Chiles

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 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. 1

   ROAST CHILES: Preheat broiler.

2. 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. 3

   Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.

4. 4

   Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.

5. 5

   MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

6. 6

   Add onion and garlic; sauté 5 minutes.

7. 7

   Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.

8. 8

   Combine bean mixture and 1/2 cup masa in a medium bowl.

9. 9

   Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

10. 10

    Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.

11. 11

    Heat oil in skillet over medium heat.

12. 12

    Add patties to pan; cook 4 minutes.

13. 13

    Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.

14. 14

    Combine sour cream and salsa in a small bowl.

15. 15

    Spread 1 tablespoon sour cream mixture on top half of each bun.

16. 16

    Place patties on bottom halves of buns; top each serving with 2 pepper strips.

17. 17

    Cover with tops of buns.