Hominy-Pinto Burgers with Roasted Poblano Chiles

Hominy-Pinto Burgers with Roasted Poblano Chiles Recipe
Randy Mayor
For an easy side, combine fresh corn, chopped avocado, red onion, cilantro, and fresh lime juice. If you can't find masa harina, substitute dry polenta or cornmeal.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 475
Caloriesfromfat 27 %
Fat 14.4 g
Satfat 4.8 g
Monofat 4.9 g
Polyfat 2.5 g
Protein 18.8 g
Carbohydrate 71.5 g
Fiber 11 g
Cholesterol 25 mg
Iron 4.9 mg
Sodium 864 mg
Calcium 234 mg

Ingredients

2 poblano chiles
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon salt
1 (15.5-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can hominy, rinsed and drained
3/4 cup masa harina, divided
1 tablespoon canola oil
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
2 tablespoons reduced-fat sour cream
2 tablespoons low-sodium salsa
4 (1 1/2-ounce) whole wheat hamburger buns, toasted

Preparation

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.

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.

Note:

Lorrie Hulston Corvin,

August 2006
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